25+ Healthy Friday Paleo Cast Iron Skillet Recipes for Your Perfect Night

Are you looking for delicious and easy-to-make paleo-friendly meals that are perfect for a Friday night dinner?

Cast iron skillets are a versatile tool in the kitchen, ideal for creating hearty, flavorful dishes that align with the paleo diet.

Whether you’re preparing a savory steak, a veggie-packed stir-fry, or a juicy chicken breast, a cast iron skillet can deliver crispy, perfectly cooked results every time.

In this blog post, we’ve rounded up 25+ mouthwatering paleo cast iron skillet recipes that will help you end your week on a high note.

From simple weeknight meals to more elaborate dishes, these recipes are packed with wholesome ingredients that will satisfy your cravings without compromising on taste.

Let’s dive in and discover some new favorites!

25+ Healthy Friday Paleo Cast Iron Skillet Recipes for Your Perfect Night

With these 25+ paleo cast iron skillet recipes, your Friday nights will never be the same.

Whether you’re cooking for yourself or hosting a family dinner, these recipes are perfect for preparing quick, nutritious meals that don’t sacrifice flavor.

Cast iron skillets are not only a kitchen staple for paleo enthusiasts, but they also ensure even cooking, making your meal prep easier and more enjoyable.

So, next time you’re looking for a quick and healthy dinner option, grab your cast iron skillet and give one of these recipes a try.

We hope you’ve found inspiration for your next Friday night feast!

Paleo Cast Iron Skillet Chicken with Garlic and Herb Butter

This Paleo Cast Iron Skillet Chicken is a low-carb, keto-friendly dish that’s simple to prepare and packed with flavors. The chicken is seared in a hot skillet, and the addition of garlic and herb butter takes it to the next level of deliciousness. This recipe is perfect for a Friday night dinner, offering both comfort and nutrition without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 tablespoons grass-fed butter
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your cast iron skillet over medium-high heat and add the olive oil.
2. Season the chicken breasts with salt and pepper on both sides.
3. Once the skillet is hot, add the chicken breasts and cook for about 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, melt the grass-fed butter over medium heat. Add the minced garlic, rosemary, and thyme. Cook for 1-2 minutes until the garlic is fragrant.
5. Return the chicken to the skillet, spoon the garlic herb butter over the top, and let it cook for an additional 2 minutes to soak up the flavors.
6. Serve the chicken with lemon wedges on the side.

his Paleo Cast Iron Skillet Chicken is a great low-carb keto lunch or dinner option that’s full of flavor. The garlic and herb butter infuses the chicken with savory richness, while the crispy skin adds texture and crunch. Pair this dish with a simple salad or roasted vegetables for a satisfying meal that won’t derail your keto diet.

Paleo Cast Iron Skillet Zucchini Noodles with Shrimp

This Paleo Cast Iron Skillet Zucchini Noodles with Shrimp is a perfect low-carb, keto-friendly dish that’s light, refreshing, and full of protein. The shrimp are cooked to perfection in a flavorful skillet, and the zucchini noodles (zoodles) soak up all the delicious garlic, lemon, and olive oil. It’s an easy yet elegant recipe that is ideal for a Friday lunch or dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 12 large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Heat olive oil in a large cast iron skillet over medium-high heat.
2. Season the shrimp with salt, pepper, and red pepper flakes (if using). Add the shrimp to the skillet and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 30 seconds, until fragrant.
4. Add the zucchini noodles to the skillet, toss them in the garlic oil, and cook for 2-3 minutes until tender but still firm.
5. Return the shrimp to the skillet and drizzle with lemon juice. Toss everything together and cook for an additional 1-2 minutes to heat through.
6. Garnish with fresh parsley and serve immediately.

This dish is a fantastic, light lunch or dinner that fits perfectly within a low-carb or keto lifestyle. The shrimp adds a satisfying protein punch, while the zucchini noodles provide a fresh, low-calorie alternative to pasta. The garlic and lemon bring a burst of flavor, making this Paleo recipe a quick, tasty, and nutritious meal that’s ideal for a Friday night or weekend lunch.

Paleo Cast Iron Skillet Beef and Mushroom Stir Fry

This Paleo Cast Iron Skillet Beef and Mushroom Stir Fry is an easy, low-carb meal that combines the rich flavors of beef and earthy mushrooms with a variety of spices. This dish is quick to make, full of protein and healthy fats, and is perfect for a keto lunch or dinner. The stir fry is savory and satisfying, making it an excellent choice for a Friday meal.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tablespoons coconut oil
• 1 cup sliced mushrooms (cremini or button)
• 1 onion, sliced
• 2 garlic cloves, minced
• 1/4 cup coconut aminos
• 1 tablespoon rice vinegar (optional for a little tang)
• 1/2 teaspoon ginger, grated
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat coconut oil in a cast iron skillet over medium-high heat.
2. Add the sliced flank steak to the skillet and season with salt and pepper. Cook for about 3-4 minutes, stirring occasionally, until the beef is browned. Remove the beef and set aside.
3. In the same skillet, add the onions and mushrooms. Cook for 5-7 minutes until the vegetables are tender and browned.
4. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
5. Return the beef to the skillet, then add coconut aminos and rice vinegar. Stir to coat the beef and vegetables in the sauce, and cook for another 2-3 minutes until everything is heated through.
6. Garnish with chopped green onions and serve.

This Paleo Cast Iron Skillet Beef and Mushroom Stir Fry is a perfect low-carb, keto-friendly option that’s both savory and satisfying. The combination of coconut aminos and rice vinegar gives it a sweet-savory profile that complements the rich beef and earthy mushrooms. Whether you’re preparing it for a quick Friday lunch or a cozy dinner, this dish is sure to hit the spot while keeping you within your low-carb goals.

Paleo Cast Iron Skillet Salmon with Avocado Salsa

This Paleo Cast Iron Skillet Salmon with Avocado Salsa is a light yet flavorful dish that combines perfectly seared salmon with a fresh, zesty avocado salsa. The rich omega-3s from the salmon and the creamy texture of the avocado make this recipe a great low-carb, keto option for lunch or dinner. The salsa adds a refreshing kick, making this meal ideal for a Friday night treat.

Ingredients:

• 2 salmon fillets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon lime juice

Instructions:

1. Preheat your cast iron skillet over medium-high heat and add the olive oil.
2. Season the salmon fillets with salt and pepper on both sides.
3. Once the skillet is hot, add the salmon fillets, skin-side down, and cook for 4-5 minutes per side, until golden brown and cooked through. Squeeze fresh lemon juice over the salmon while cooking.
4. While the salmon cooks, prepare the avocado salsa. In a bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Toss gently to combine and season with salt and pepper to taste.
5. Serve the cooked salmon fillets topped with a generous scoop of avocado salsa.

This Paleo Cast Iron Skillet Salmon with Avocado Salsa is a simple yet elegant dish that is perfect for a low-carb, keto-friendly meal. The crispy salmon combined with the creamy, tangy avocado salsa creates a satisfying and balanced dish. This meal is both filling and refreshing, making it an ideal choice for a flavorful Friday night dinner or a light lunch that won’t compromise your dietary goals.

Paleo Cast Iron Skillet Pork Chops with Apple Cider Vinegar Sauce

The Paleo Cast Iron Skillet Pork Chops with Apple Cider Vinegar Sauce is a deliciously tangy and savory meal that offers the perfect balance of flavors. The pork chops are seared to a crispy golden brown in the skillet, and the apple cider vinegar sauce adds a bright, zesty twist. This recipe is an excellent low-carb, keto-friendly option for a hearty yet healthy Friday dinner.

Ingredients:

• 2 bone-in pork chops
• 2 tablespoons avocado oil (or olive oil)
• Salt and pepper to taste
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons grass-fed butter
• 1/4 cup chicken broth

Instructions:

1. Heat avocado oil in a cast iron skillet over medium-high heat.
2. Season the pork chops with salt and pepper, then add them to the skillet. Sear the pork chops for 4-5 minutes per side until they are golden brown and cooked through. Remove the pork chops from the skillet and set them aside.
3. In the same skillet, add apple cider vinegar, Dijon mustard, thyme, and chicken broth. Stir and cook over medium heat for 2-3 minutes to reduce the sauce slightly.
4. Add the butter to the skillet and stir until melted and the sauce becomes smooth.
5. Return the pork chops to the skillet and spoon the sauce over them. Let the pork chops rest for a couple of minutes before serving.

This Paleo Cast Iron Skillet Pork Chops with Apple Cider Vinegar Sauce is a flavorful, tangy dish that pairs the richness of pork with the brightness of apple cider vinegar. It’s a wonderful option for anyone looking for a satisfying, low-carb meal that doesn’t compromise on taste. The sauce enhances the pork, and the overall dish makes for a great Friday night dinner or weekend meal that’s both comforting and keto-friendly.

Paleo Cast Iron Skillet Beef and Broccoli Stir Fry

This Paleo Cast Iron Skillet Beef and Broccoli Stir Fry is a quick and easy low-carb meal that is packed with flavor and nutrition. The tender beef and crisp broccoli are cooked together in a savory sauce made with coconut aminos, garlic, and ginger. This dish is a keto-friendly version of the classic take-out favorite, making it perfect for a Friday lunch or dinner.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 2 tablespoons coconut oil
• 2 cups broccoli florets
• 1/2 onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1/4 cup coconut aminos
• 1 tablespoon sesame oil
• 1/4 cup beef broth (or water)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat coconut oil in a large cast iron skillet over medium-high heat.
2. Add the sliced beef and cook for about 3-4 minutes, stirring occasionally, until browned. Remove the beef from the skillet and set aside.
3. In the same skillet, add the onion and broccoli. Stir-fry for about 5 minutes, until the broccoli is crisp-tender.
4. Add the garlic and grated ginger, cooking for an additional minute until fragrant.
5. Pour in the coconut aminos, sesame oil, and beef broth. Stir to coat the vegetables and let the sauce simmer for 2-3 minutes.
6. Return the beef to the skillet and toss everything together. Cook for an additional 2-3 minutes until everything is heated through.
7. Garnish with sesame seeds, if desired, and serve.

This Paleo Cast Iron Skillet Beef and Broccoli Stir Fry is a fantastic low-carb, keto-friendly dish that’s perfect for a quick, weeknight meal. The coconut aminos and sesame oil create a savory sauce that complements the tender beef and crisp broccoli. This dish is satisfying and full of flavor, making it an excellent choice for a healthy Friday dinner or lunch. Plus, it’s easy to prepare, making it a go-to option for busy weeks.

Paleo Cast Iron Skillet Stuffed Bell Peppers

These Paleo Cast Iron Skillet Stuffed Bell Peppers are a perfect low-carb, keto-friendly meal that’s full of flavor and nutrients. The bell peppers are stuffed with a savory mixture of ground turkey, cauliflower rice, and spices, then cooked to perfection in a cast iron skillet. This dish is easy to prepare and makes for a hearty and satisfying meal, ideal for a Friday night dinner or a filling lunch.

Ingredients:

• 4 bell peppers, tops removed and seeds discarded
• 1 lb ground turkey
• 1 cup cauliflower rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup tomato sauce (sugar-free)
• 1/2 cup shredded coconut cheese or dairy-free cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a cast iron skillet over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until softened.
3. Add the ground turkey to the skillet and cook until browned, breaking it up into small pieces as it cooks. Season with cumin, paprika, salt, and pepper.
4. Stir in the cauliflower rice and tomato sauce, mixing well. Cook for an additional 2-3 minutes until the cauliflower rice is tender and the mixture is well combined.
5. Stuff each bell pepper with the turkey and cauliflower rice mixture, pressing it down gently to pack it in.
6. Place the stuffed peppers in the skillet and cover with foil. Bake in the oven for 25-30 minutes, until the peppers are tender.
7. Optional: Top each stuffed pepper with shredded coconut cheese and bake for an additional 5 minutes to melt the cheese.
8. Serve the stuffed peppers hot, garnished with fresh herbs if desired.

These Paleo Cast Iron Skillet Stuffed Bell Peppers are a delicious, low-carb alternative to traditional stuffed peppers, with the ground turkey and cauliflower rice providing a satisfying and nutrient-dense filling. The versatility of this dish allows for a customizable filling while staying within Paleo and keto guidelines. This recipe is perfect for a Friday night dinner, offering both flavor and comfort without the carbs.

Paleo Cast Iron Skillet Chicken Fajitas

These Paleo Cast Iron Skillet Chicken Fajitas are a quick and delicious low-carb, keto-friendly meal, ideal for taco night. The chicken is seasoned with a mix of spices and cooked to perfection in the cast iron skillet, while the bell peppers and onions add a sweet and savory flavor. This dish is perfect for a Friday night meal that’s easy to prepare and full of vibrant flavors.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large cast iron skillet over medium-high heat.
2. Season the chicken slices with chili powder, cumin, paprika, salt, and pepper. Add the chicken to the skillet and cook for 4-5 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers and onion. Cook for about 5-7 minutes, stirring occasionally, until they are tender and slightly caramelized.
4. Add the cooked chicken back into the skillet with the peppers and onions. Stir everything together and cook for an additional 1-2 minutes to combine the flavors.
5. Squeeze the juice of 1 lime over the fajita mixture and toss to coat.
6. Garnish with fresh cilantro and serve hot.

These Paleo Cast Iron Skillet Chicken Fajitas are a fantastic, flavorful low-carb meal that’s both satisfying and quick to prepare. The combination of seasoned chicken, tender bell peppers, and onions creates a balanced dish that’s perfect for anyone on a keto or Paleo diet. Serve with a side of guacamole or cauliflower rice for a complete, healthy Friday night dinner.

Paleo Cast Iron Skillet Shrimp and Asparagus Stir Fry

This Paleo Cast Iron Skillet Shrimp and Asparagus Stir Fry is a quick and healthy low-carb dish that combines tender shrimp with crisp asparagus in a savory stir-fry sauce. The shrimp add protein, while the asparagus provides a great crunch and nutritional boost. With minimal ingredients and maximum flavor, this dish is ideal for a fast and satisfying Friday night dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Lemon wedges for serving
• Sesame seeds for garnish (optional)

Instructions:

1. Heat olive oil in a cast iron skillet over medium-high heat.
2. Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the asparagus and cook for 4-5 minutes, stirring occasionally, until tender but still crisp.
4. Add the minced garlic and grated ginger to the skillet and cook for an additional 30 seconds, until fragrant.
5. Stir in the coconut aminos and sesame oil, and toss to coat the asparagus in the sauce.
6. Return the shrimp to the skillet and cook for another 1-2 minutes to heat through.
7. Garnish with sesame seeds and serve with lemon wedges.

This Paleo Cast Iron Skillet Shrimp and Asparagus Stir Fry is an ideal low-carb, keto-friendly option for a fast and flavorful meal. The shrimp provide a satisfying protein, while the asparagus adds a crisp texture and a burst of nutrients. The savory coconut aminos and sesame oil bring the flavors together, making this dish perfect for a Friday night dinner or a quick weeknight meal that’s both healthy and delicious.

Paleo Cast Iron Skillet Beef and Sweet Potato Hash

This Paleo Cast Iron Skillet Beef and Sweet Potato Hash is a hearty, one-pan meal that combines flavorful ground beef with roasted sweet potatoes and vegetables. It’s a perfect low-carb, keto-friendly dish that provides a satisfying balance of protein and healthy carbs from the sweet potatoes, all cooked together in a cast iron skillet for an easy, flavorful meal. Ideal for a Friday lunch or dinner, it’s comforting yet nutritious.

Ingredients:

• 1 lb ground beef (grass-fed preferred)
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large cast iron skillet over medium-high heat.
2. Add the diced sweet potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
3. Add the diced onion, bell pepper, and garlic to the skillet with the sweet potatoes and cook for another 4-5 minutes until the vegetables are tender.
4. Push the vegetables to one side of the skillet and add the ground beef to the empty side. Cook the beef for 5-7 minutes, breaking it up into small pieces as it cooks, until browned.
5. Stir in the smoked paprika, cumin, salt, and pepper, mixing everything together.
6. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. Garnish with fresh parsley and serve immediately.

This Paleo Cast Iron Skillet Beef and Sweet Potato Hash is the perfect combination of savory beef, tender sweet potatoes, and vegetables. It’s a filling and satisfying meal that stays within your low-carb and keto goals, while also being packed with nutrients. Whether you’re enjoying it as a Friday night dinner or a filling weekend brunch, it’s an easy, one-pan dish that’s sure to become a regular in your meal rotation.

Paleo Cast Iron Skillet Chicken Parmesan

This Paleo Cast Iron Skillet Chicken Parmesan is a healthier, low-carb alternative to the traditional breaded chicken parmesan. The chicken breasts are pan-seared to perfection in a cast iron skillet, topped with a simple homemade marinara sauce, and finished with dairy-free cheese for a satisfying and keto-friendly dinner. It’s a fantastic dish for a Friday night comfort meal, without the carbs and gluten.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup marinara sauce (sugar-free)
• 1/4 cup dairy-free mozzarella cheese (or regular if not dairy-free)
• 1 tablespoon fresh basil, chopped (for garnish)
• 1/2 teaspoon garlic powder (optional)

Instructions:

1. Preheat your cast iron skillet over medium-high heat and add olive oil.
2. Season the chicken breasts with salt, pepper, and garlic powder (optional). Once the skillet is hot, place the chicken breasts in the skillet and sear for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, pour the marinara sauce over the bottom, spreading it evenly.
4. Place the cooked chicken breasts on top of the marinara sauce.
5. Sprinkle the dairy-free mozzarella cheese (or regular cheese) evenly over the chicken, and then cover the skillet with a lid.
6. Cook for 3-4 minutes until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve hot.

This Paleo Cast Iron Skillet Chicken Parmesan is a healthier, keto-friendly version of the classic dish. With crispy, pan-seared chicken and a rich marinara sauce, it offers all the comfort of traditional chicken parmesan but without the carbs or gluten. The melted dairy-free mozzarella completes the dish, making it a delicious and satisfying meal. It’s a perfect choice for a Friday night dinner when you want to indulge in comfort food while staying on track with your Paleo and keto lifestyle.

Paleo Cast Iron Skillet Eggplant Lasagna

This Paleo Cast Iron Skillet Eggplant Lasagna is a delicious, low-carb alternative to traditional lasagna. Instead of pasta, thinly sliced eggplant is used to create the layers of this hearty dish, which is filled with a flavorful ground beef and tomato sauce filling, along with a dairy-free cashew cheese for a creamy texture. It’s a great keto-friendly option that provides all the flavors of classic lasagna in a lighter, healthier form.

Ingredients:

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups marinara sauce (sugar-free)
• 1/2 cup cashew cheese (or dairy-free cheese of choice)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants into long, thin slices. Lay them on a baking sheet and lightly salt them. Let them sit for 10 minutes to draw out excess moisture, then pat them dry with a paper towel.
3. Heat olive oil in a large cast iron skillet over medium-high heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened.
4. Add the ground beef to the skillet and cook for 5-7 minutes, breaking it apart with a spoon, until browned. Season with salt, pepper, and oregano.
5. Stir in the marinara sauce and cook for an additional 2-3 minutes to combine.
6. Layer the eggplant slices on top of the beef mixture, arranging them like lasagna noodles. Top with a portion of the cashew cheese (or dairy-free cheese), then repeat the layers, ending with the cheese on top.
7. Transfer the skillet to the oven and bake for 20-25 minutes, until the eggplant is tender and the cheese is melted and bubbly.
8. Garnish with fresh basil and serve.

This Paleo Cast Iron Skillet Eggplant Lasagna is a perfect low-carb, keto-friendly dish that brings all the comfort of lasagna without the heavy carbs. The eggplant serves as a delicious, hearty substitute for pasta, while the rich tomato sauce and cashew cheese provide the creamy and savory flavors you’d expect from traditional lasagna. It’s a satisfying and flavorful meal that’s perfect for a Friday night dinner when you want a lighter, healthier alternative to the classic lasagna.

Paleo Cast Iron Skillet Baked Chicken Thighs with Garlic and Herbs

These Paleo Cast Iron Skillet Baked Chicken Thighs with Garlic and Herbs are a simple yet flavorful dish perfect for a low-carb, keto-friendly meal. The chicken thighs are seasoned with a blend of fresh garlic, rosemary, and thyme, then roasted in a cast iron skillet to crispy perfection. This easy-to-make recipe is ideal for a Friday dinner that delivers a rich, savory flavor without being complicated to prepare.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a cast iron skillet over medium-high heat. Season the chicken thighs generously with salt, pepper, rosemary, and thyme.
3. Once the skillet is hot, add the chicken thighs, skin-side down. Sear the chicken for 4-5 minutes until the skin is golden and crispy.
4. Flip the chicken over and add the minced garlic to the skillet around the chicken.
5. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
6. Serve with lemon wedges for added flavor.

These Paleo Cast Iron Skillet Baked Chicken Thighs with Garlic and Herbs are a quick and flavorful meal that’s sure to impress. The combination of crispy chicken skin and savory garlic and herb seasoning makes this dish rich and satisfying. It’s an excellent low-carb, keto-friendly option that’s perfect for a Friday night meal when you want something hearty but easy to prepare.

Paleo Cast Iron Skillet Zucchini and Ground Turkey Stir-Fry

This Paleo Cast Iron Skillet Zucchini and Ground Turkey Stir-Fry is a quick, one-pan dish that’s both low-carb and full of flavor. The lean ground turkey is sautéed with fresh zucchini and seasoned with a mix of spices for a light and satisfying meal. This simple stir-fry is a perfect Friday lunch or dinner option when you’re craving something healthy and easy to make.

Ingredients:

• 1 lb ground turkey
• 2 medium zucchinis, sliced into half-moons
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a cast iron skillet over medium-high heat.
2. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook for 5-7 minutes until browned and cooked through. Season with cumin, paprika, salt, and pepper.
3. Add the diced onion and garlic, sautéing for 2-3 minutes until the onion is soft.
4. Stir in the sliced zucchini and cook for another 4-5 minutes, until the zucchini is tender but still crisp.
5. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve immediately.

This Paleo Cast Iron Skillet Zucchini and Ground Turkey Stir-Fry is a great low-carb option that’s light but filling. The ground turkey provides lean protein while the zucchini adds a mild sweetness and crunch, making the dish both satisfying and healthy. It’s a simple, quick recipe that’s perfect for a Friday night meal or a healthy lunch, offering a burst of flavor without the carbs.

Paleo Cast Iron Skillet Lemon Herb Salmon

The Paleo Cast Iron Skillet Lemon Herb Salmon is an easy and flavorful dish that combines the richness of salmon with fresh lemon and aromatic herbs. It’s a perfect low-carb, keto-friendly meal that is both light and satisfying. This recipe is ideal for a quick Friday dinner that feels indulgent while keeping things healthy and delicious.

Ingredients:

• 2 salmon fillets (skin-on)
• 2 tablespoons olive oil
• 1 lemon, sliced into thin rounds
• 2 garlic cloves, minced
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a cast iron skillet over medium-high heat.
2. Season the salmon fillets with salt, pepper, and minced garlic.
3. Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and the salmon starts to cook through.
4. Flip the salmon over and add the lemon slices around the fillets.
5. Continue cooking for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
6. Remove the salmon from the skillet and top with fresh dill. Serve immediately.

This Paleo Cast Iron Skillet Lemon Herb Salmon is a light, flavorful dish that makes the most of fresh ingredients like lemon and dill. The crispy skin on the salmon and the burst of citrus make this meal both refreshing and satisfying. It’s a quick and easy keto-friendly dinner option that’s perfect for a relaxing Friday night meal, packed with healthy omega-3s and refreshing herbs.

Note: More recipes are coming soon!