35+ Irresistible Friday Paleo Chicken Recipes for Every Craving

Fridays are the perfect opportunity to wrap up the week with something healthy, delicious, and satisfying.

If you’re following the Paleo diet, you know the importance of choosing wholesome, nutrient-dense meals. Chicken is an excellent source of protein and fits perfectly into the Paleo lifestyle.

In this blog post, we’re bringing you over 35 mouthwatering Friday Paleo chicken recipes that are easy to prepare and packed with flavor.

Whether you’re craving something spicy, tangy, or comforting, these recipes will have you looking forward to the weekend.

From sizzling chicken skewers to hearty casseroles, there’s a recipe here for everyone!

35+ Irresistible Friday Paleo Chicken Recipes for Every Craving

These 35+ Paleo chicken recipes will help you make the most out of your Fridays without compromising on taste or your healthy lifestyle.

Whether you’re cooking for yourself or for the whole family, these dishes are sure to be crowd-pleasers.

So why not make your Friday night meals healthier and more exciting with these simple yet flavorful Paleo chicken recipes?

Try out a few, and discover how easy and delicious it can be to stick to your Paleo diet without feeling like you’re missing out!

Paleo Lemon Garlic Chicken Thighs

This Paleo Lemon Garlic Chicken Thighs recipe is a perfect Friday night dish. It’s not only bursting with fresh, zesty lemon and fragrant garlic, but it’s also low in carbs and perfect for those following a keto or Paleo diet. The juicy chicken thighs are baked to perfection, making for a crispy exterior while keeping the inside tender and flavorful. This dish is great when paired with a fresh salad or roasted vegetables for a well-rounded meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine the minced garlic, lemon juice and zest, olive oil, thyme, rosemary, salt, and pepper.
3. Rub the chicken thighs with the garlic-lemon mixture, ensuring they’re well coated.
4. Place the chicken thighs skin-side up on a baking sheet.
5. Bake for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
6. Serve with your favorite low-carb side dishes like roasted Brussels sprouts or a green salad.

These Paleo Lemon Garlic Chicken Thighs are the perfect combination of simplicity and flavor. The bright lemon flavor and aromatic garlic are a great contrast to the rich, savory taste of the chicken. Plus, they are easy to prepare, making them ideal for a stress-free Friday night dinner. This dish will satisfy your taste buds and leave you feeling nourished without the guilt of carbs.

Paleo BBQ Chicken Lettuce Wraps

These Paleo BBQ Chicken Lettuce Wraps are a fun and healthy twist on the traditional barbecue chicken. The chicken is cooked in a smoky, tangy Paleo-approved BBQ sauce and served in crunchy lettuce leaves for a satisfying low-carb, keto-friendly meal. This recipe is perfect for a casual Friday dinner and makes for an easy meal prep option. The wraps are fresh, flavorful, and a great choice for those avoiding grains and gluten.

Ingredients:

• 2 chicken breasts, shredded
• 1/2 cup homemade or store-bought Paleo BBQ sauce (ensure no added sugars)
• 1 tablespoon olive oil
• 1/4 cup diced red onion
• 1/4 cup cilantro, chopped
• Large Romaine lettuce leaves, for wrapping

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the diced red onion until soft, about 3-4 minutes.
2. Add the shredded chicken to the skillet and pour in the Paleo BBQ sauce. Stir to coat evenly, cooking for an additional 5-6 minutes until heated through.
3. Remove from heat and set aside.
4. Lay out the Romaine lettuce leaves on a plate.
5. Spoon the BBQ chicken mixture into the center of each lettuce leaf.
6. Top with chopped cilantro and serve immediately.

Paleo BBQ Chicken Lettuce Wraps are a delightful and fresh alternative to traditional sandwiches or tacos. The combination of smoky BBQ chicken and the crunch of the lettuce is irresistible. Not only is this recipe low in carbs, but it’s also versatile and customizable with your favorite toppings. Whether you’re in the mood for a light meal or a satisfying snack, these wraps deliver on both taste and nutrition, making them a perfect addition to your Friday night menu.

Paleo Chicken and Avocado Salad

This Paleo Chicken and Avocado Salad is a refreshing and nutritious meal that’s both filling and satisfying. The creamy avocado pairs perfectly with the juicy grilled chicken, while the mixed greens and tangy dressing bring everything together. This dish is low in carbs and high in healthy fats, making it perfect for a keto lunch or dinner. It’s a quick, easy, and wholesome meal, ideal for a light yet hearty Friday feast.

Ingredients:

• 2 grilled chicken breasts, sliced
• 1 ripe avocado, diced
• 4 cups mixed greens (spinach, arugula, and lettuce)
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Start by grilling or pan-searing the chicken breasts until cooked through and sliced into thin strips.
2. In a large bowl, combine the mixed greens, cucumber slices, and red onion.
3. Add the grilled chicken strips and diced avocado on top of the salad.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to create the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.

The Paleo Chicken and Avocado Salad is a satisfying yet light dish that’s packed with healthy fats and lean protein. The creamy avocado adds richness, while the fresh vegetables provide crunch and nutrients. The simple dressing ties everything together beautifully. This salad is not only perfect for a Friday dinner but also an excellent option for meal prep throughout the week. It’s refreshing, healthy, and guaranteed to keep you feeling full and energized.

Paleo Chicken Stir-Fry with Veggies

This Paleo Chicken Stir-Fry with Veggies is a quick and easy dinner option that’s packed with colorful vegetables and tender chicken. It’s a great low-carb, keto-friendly meal that’s full of flavor and nutrients. The combination of crunchy vegetables, savory chicken, and a flavorful coconut aminos sauce makes this stir-fry a satisfying and healthy choice. It’s perfect for a weeknight meal and is customizable with whatever veggies you have on hand.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced thin
• 1 tablespoon coconut oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup snap peas
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos (Paleo-friendly soy sauce alternative)
• 1 tablespoon sesame oil
• Salt and pepper, to taste
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium heat.
2. Add the sliced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the onion, garlic, bell pepper, zucchini, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
4. Add the cooked chicken back to the skillet, then pour in the coconut aminos and sesame oil. Stir to combine.
5. Cook for an additional 2-3 minutes to heat through.
6. Garnish with sesame seeds and serve hot.

this Paleo Chicken Stir-Fry with Veggies is a fast and flavorful meal that brings together the goodness of lean protein and a variety of colorful, nutrient-packed vegetables. The coconut aminos provide the savory depth of flavor without any added sugars, making it perfect for both Paleo and keto diets. Plus, it’s incredibly versatile, allowing you to swap in any veggies you prefer. This dish makes for a satisfying, quick weeknight meal that’s sure to keep you full and energized.

Paleo Chicken Cacciatore

Paleo Chicken Cacciatore is a comforting, hearty Italian-inspired dish that’s perfect for cozy Friday nights. The tender chicken is simmered in a rich tomato sauce with garlic, onions, and herbs, making for a flavorful, savory dish. It’s naturally low in carbs and free of gluten, making it a great option for anyone following the Paleo or keto diet. This dish pairs beautifully with roasted vegetables or a side of cauliflower rice.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 can (14 oz) diced tomatoes, no added sugar
• 1/4 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion, garlic, and mushrooms. Sauté until softened, about 4-5 minutes.
3. Add the diced tomatoes, chicken broth, oregano, basil, salt, and pepper. Stir to combine.
4. Return the chicken thighs to the skillet, skin-side up, and cover. Let simmer for 30-40 minutes until the chicken is fully cooked and tender.
5. Garnish with fresh parsley and serve with your favorite low-carb sides.

Paleo Chicken Cacciatore is a rich and satisfying dish that brings together the heartiness of chicken and the comforting flavors of a tomato-based sauce. The combination of aromatic herbs and savory vegetables elevates the dish, making it feel indulgent while staying within your dietary guidelines. This dish is perfect for those looking for a flavorful, filling meal that’s both nutritious and Paleo-friendly. The tender chicken, combined with the flavorful sauce, will surely become a favorite on your Friday night dinner rotation.

Paleo Baked Chicken with Roasted Vegetables

This Paleo Baked Chicken with Roasted Vegetables is an incredibly simple yet delicious meal that highlights the natural flavors of both the chicken and the vegetables. The chicken is baked to golden perfection, while the roasted vegetables provide a nutritious and filling side. This dish is naturally low in carbs and high in fiber, making it an excellent choice for a balanced, keto-friendly meal. It’s easy to make and perfect for a comforting Friday dinner.

Ingredients:

• 4 chicken drumsticks (or thighs)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 cups Brussels sprouts, halved
• 1 large carrot, sliced
• 1 medium sweet potato, cubed

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix olive oil, garlic powder, paprika, dried thyme, salt, and pepper.
3. Rub the olive oil mixture onto the chicken drumsticks, ensuring they are well coated.
4. Arrange the chicken on a baking sheet.
5. In a separate bowl, toss the Brussels sprouts, carrot slices, and sweet potato cubes with olive oil, salt, and pepper.
6. Spread the vegetables around the chicken on the baking sheet.
7. Roast everything in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.
8. Serve hot and enjoy!

Paleo Baked Chicken with Roasted Vegetables is a simple, wholesome dish that offers the perfect balance of protein and vegetables. The chicken is juicy and tender, while the roasted vegetables provide a satisfying, crispy texture. The addition of sweet potato adds a touch of sweetness to the dish, making it a well-rounded meal that satisfies your hunger and nourishes your body. This is an ideal choice for anyone looking for an easy and satisfying low-carb, keto-friendly dinner that requires minimal prep time.

Paleo Chicken Zucchini Noodles

Paleo Chicken Zucchini Noodles are a delicious and healthy alternative to traditional pasta. The zucchini noodles, also known as “zoodles,” provide a low-carb base, while the grilled chicken offers lean protein. This dish is light yet satisfying, making it perfect for a Friday evening meal. The fresh garlic, olive oil, and lemon dressing create a flavorful experience that’s not only Paleo-friendly but also keto-approved. It’s quick to prepare, perfect for a busy weeknight or a low-effort dinner that doesn’t compromise on taste.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 2 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
2. Add the spiralized zucchini noodles to the skillet and sauté for 3-4 minutes until tender but still slightly crunchy. Season with salt and pepper to taste.
3. While the noodles are cooking, grill the chicken breasts and slice them into strips.
4. Once the noodles are ready, add the grilled chicken slices to the skillet and toss everything together.
5. Drizzle with lemon juice and sprinkle lemon zest on top. Garnish with fresh basil and serve immediately.

Paleo Chicken Zucchini Noodles are a light, healthy, and satisfying dish that packs all the flavor without the carbs of traditional pasta. The grilled chicken offers lean protein, while the zucchini noodles add a satisfying crunch and fresh taste. The combination of lemon and garlic brings everything together beautifully, creating a dish that feels indulgent while being completely aligned with your Paleo and keto lifestyle. This is a fantastic option for those looking to reduce their carb intake but still enjoy a comforting and flavorful meal.

Paleo Chicken Fajita Salad

The Paleo Chicken Fajita Salad is a flavorful, low-carb alternative to traditional fajitas. With juicy, seasoned chicken paired with crisp, fresh vegetables, this salad is both satisfying and healthy. It’s a perfect option for a Friday night dinner or meal prep. The zesty lime dressing ties the whole dish together, giving it a fresh and vibrant taste. It’s Paleo-friendly, gluten-free, and keto-approved, making it a versatile and delicious option for anyone following a low-carb diet.

Ingredients:

• 2 chicken breasts, sliced into thin strips
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 4 cups mixed greens (lettuce, spinach, etc.)
• 1 bell pepper, sliced
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced chicken strips and season with chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook for 5-7 minutes until the chicken is cooked through and slightly crispy.
2. In a large bowl, combine the mixed greens, bell pepper, red onion, avocado, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper to create the dressing.
4. Add the cooked chicken to the salad and drizzle with the lime dressing. Toss to combine.
5. Serve immediately, garnished with extra cilantro if desired.

The Paleo Chicken Fajita Salad is a vibrant, full-flavored dish that captures the essence of fajitas without the carbs. The seasoned chicken brings the perfect amount of spice, while the fresh vegetables and creamy avocado add texture and richness. The lime dressing offers a zesty finish, making every bite refreshing. This salad is an excellent choice for a light yet filling Friday night dinner or as a meal prep option for the week. With its mix of flavors and textures, this dish is sure to become a weekly staple.

Paleo Chicken and Broccoli Casserole

Paleo Chicken and Broccoli Casserole is a comforting, one-pan meal that is both low-carb and rich in protein. The creamy sauce, made without dairy, is blended with tender chicken and broccoli for a dish that’s hearty, flavorful, and satisfying. This casserole is perfect for meal prepping or for a simple dinner that everyone will love. The crispy topping, made with almond flour and nutritional yeast, adds a crunchy texture while keeping the dish entirely Paleo and keto-friendly.

Ingredients:

• 3 chicken breasts, cooked and shredded
• 4 cups broccoli florets, steamed
• 1/2 cup coconut milk (full-fat)
• 1/4 cup almond flour
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons olive oil (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with olive oil.
2. In a large bowl, combine the shredded chicken, steamed broccoli, coconut milk, almond flour, nutritional yeast, garlic powder, onion powder, salt, and pepper.
3. Stir until everything is well coated and evenly mixed.
4. Pour the mixture into the prepared casserole dish and spread it evenly.
5. Bake for 25-30 minutes until the casserole is heated through and slightly golden on top.
6. Let the casserole rest for a few minutes before serving.

Paleo Chicken and Broccoli Casserole is a creamy, comforting dish that brings together simple ingredients in a satisfying way. The combination of tender chicken, hearty broccoli, and the creamy, dairy-free sauce makes this casserole both nourishing and delicious. The crispy almond flour topping adds a perfect crunch, making this dish feel indulgent without compromising your Paleo or keto diet. It’s an ideal meal for busy weeknights, and it can easily be prepared in advance for a quick and nutritious meal during the week.

Paleo Baked Chicken Parmesan

Paleo Baked Chicken Parmesan is a healthier, low-carb version of the classic Italian dish. By using almond flour as a breadcrumb substitute, this recipe keeps the crispy exterior while ensuring it’s gluten-free and Paleo-approved. Topped with a rich, homemade tomato sauce and dairy-free cheese, it’s a comforting, satisfying dish that’s perfect for a Friday night. It’s simple to prepare, and the result is a hearty, flavorful meal that everyone can enjoy without the guilt of traditional breadcrumbs or cheese.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 large egg, beaten
• 1 cup homemade or store-bought Paleo marinara sauce (without added sugar)
• 1/4 cup dairy-free mozzarella cheese (optional)
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the almond flour, coconut flour, garlic powder, onion powder, oregano, salt, and pepper.
3. Dip each chicken breast into the beaten egg, then dredge in the flour mixture, ensuring both sides are coated.
4. Place the chicken breasts on the prepared baking sheet and bake for 25-30 minutes, or until golden and cooked through (internal temperature of 165°F/75°C).
5. Remove the chicken from the oven and spoon marinara sauce over each breast. If using dairy-free mozzarella, sprinkle it on top.
6. Return to the oven and bake for another 5-7 minutes, or until the cheese is melted.
   Paleo Baked Chicken Parmesan is a healthier take on a beloved classic. With the almond flour crust, it retains the crispiness of traditional chicken Parmesan without the gluten or carbs. The rich tomato sauce and melted dairy-free cheese add that authentic Italian flavor, making this a perfect Friday night dinner. This dish is satisfying and full of flavor, offering comfort food without compromising on your dietary goals. It’s easy to make and sure to please anyone at the dinner table, even those not following a Paleo or keto lifestyle.

Paleo Chicken and Spinach Stuffed Mushrooms

These Paleo Chicken and Spinach Stuffed Mushrooms are a savory, low-carb appetizer or main course. The combination of juicy chicken, spinach, and herbs stuffed into mushroom caps creates a flavorful bite-sized treat. These stuffed mushrooms are perfect for a Friday night party or as a light dinner. The creamy filling, made without dairy, offers a rich, satisfying flavor, while the mushrooms provide a perfect vessel for all the ingredients.

Ingredients:

• 1 lb ground chicken
• 10 large mushroom caps, stems removed
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute, until fragrant.
3. Add the ground chicken to the skillet and cook, breaking it up with a spatula, until browned and cooked through.
4. Stir in the chopped spinach, dried thyme, salt, and pepper. Cook for an additional 2-3 minutes, until the spinach has wilted and everything is well combined.
5. Stuff each mushroom cap with the chicken and spinach mixture, pressing it down gently.
6. Place the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is hot.
7. Garnish with fresh parsley and serve immediately.

Paleo Chicken and Spinach Stuffed Mushrooms are a flavorful, satisfying meal or appetizer that’s perfect for any occasion. The combination of juicy chicken, hearty spinach, and the earthy mushrooms creates a delicious, well-balanced dish. These stuffed mushrooms are easy to make and packed with protein, fiber, and nutrients, making them a great option for anyone following a low-carb, keto, or Paleo diet. They are both delicious and filling, making them a fantastic Friday night meal or a light snack for a party.

Paleo Chicken Shawarma Bowls

Paleo Chicken Shawarma Bowls are a flavorful, Mediterranean-inspired meal that’s packed with protein and healthy fats. The marinated chicken is cooked to perfection, seasoned with aromatic spices, and served over a base of cauliflower rice for a low-carb, Paleo-friendly alternative to traditional rice. Topped with fresh veggies, a tahini dressing, and a squeeze of lemon, this dish brings bold flavors and textures together in a satisfying and nourishing bowl. It’s perfect for meal prepping or a flavorful Friday night dinner.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• 2 cups cauliflower rice (store-bought or homemade)
• 1 cucumber, diced
• 1 tomato, diced
• 1/4 red onion, thinly sliced
• Fresh parsley, chopped, for garnish
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for dressing)

Instructions:

1. In a small bowl, mix the olive oil, cumin, coriander, paprika, garlic powder, turmeric, salt, and pepper. Toss the chicken slices in the spice mixture until well coated. Let marinate for 15-20 minutes.
2. In a skillet, cook the marinated chicken over medium heat for 5-7 minutes until cooked through and browned.
3. In another pan, cook the cauliflower rice for 3-4 minutes until tender. Season with salt and pepper.
4. To assemble, divide the cauliflower rice between bowls and top with the cooked chicken, cucumber, tomato, and red onion.
5. In a small bowl, whisk together tahini, lemon juice, and olive oil to make the dressing. Drizzle over the bowl.
6. Garnish with fresh parsley and serve immediately.

Paleo Chicken Shawarma Bowls are a delicious, satisfying meal that brings the bold flavors of the Middle East to your dinner table. The spiced chicken combined with the fresh vegetables and creamy tahini dressing creates a perfect balance of flavors and textures. The cauliflower rice serves as a low-carb alternative to traditional rice, making this dish ideal for those following a keto or Paleo diet. It’s easy to make, full of vibrant flavors, and perfect for a Friday night dinner or a healthy meal prep option.

Paleo Chicken Lettuce Wraps

Paleo Chicken Lettuce Wraps are a light, fresh, and healthy meal option that’s both satisfying and easy to make. These wraps are filled with seasoned ground chicken and paired with crunchy vegetables, all wrapped in crisp lettuce leaves. It’s the perfect combination of protein, healthy fats, and fiber, while keeping carbs to a minimum. Whether you’re looking for a quick lunch or a fun dinner, these wraps are a great Paleo and keto-friendly choice that’s full of flavor.

Ingredients:

• 1 lb ground chicken
• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 red bell pepper, chopped
• 1 tablespoon coconut aminos
• 1 tablespoon lime juice
• 1 teaspoon ground ginger
• Salt and pepper, to taste
• 12 large butter lettuce leaves
• 1/4 cup fresh cilantro, chopped (optional)
• 1/4 cup sliced almonds (optional)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the minced garlic and chopped onion, cooking for 2-3 minutes until softened.
2. Add the ground chicken to the skillet and cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes.
3. Stir in the red bell pepper, coconut aminos, lime juice, ground ginger, salt, and pepper. Cook for an additional 3-4 minutes, until the vegetables are tender.
4. To serve, spoon the chicken mixture into each lettuce leaf. Top with fresh cilantro and sliced almonds, if desired.
5. Serve immediately and enjoy!

Paleo Chicken Lettuce Wraps are a quick, easy, and fun way to enjoy a low-carb, flavorful meal. The ground chicken provides protein, while the crisp lettuce wraps add a fresh, crunchy element. The seasoning from coconut aminos, lime juice, and ginger makes the wraps bursting with flavor without the need for grains or refined carbs. These wraps are a fantastic Paleo and keto-friendly option for lunch or dinner and can be customized with your favorite veggies and toppings. Light yet filling, they’re perfect for anyone seeking a healthy, satisfying meal.

Paleo Chicken Frittata

Paleo Chicken Frittata is a versatile, one-pan meal that’s full of flavor and packed with protein. This dish combines tender chicken with fresh vegetables and eggs, making it a great choice for breakfast, brunch, or even dinner. It’s simple to prepare, nutritious, and can be easily customized with any vegetables or herbs you have on hand. This frittata is gluten-free, dairy-free, and Paleo-friendly, offering a delicious way to get a balanced meal in just one pan.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 6 large eggs
• 1/2 cup coconut milk (full-fat)
• 1 tablespoon olive oil
• 1 bell pepper, chopped
• 1 small onion, chopped
• 1 cup spinach, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and bell pepper, cooking for 4-5 minutes until softened.
3. Stir in the spinach and cook for another 1-2 minutes, until wilted.
4. In a bowl, whisk together the eggs, coconut milk, garlic powder, paprika, salt, and pepper.
5. Add the shredded chicken to the skillet and pour the egg mixture over the top. Stir to combine evenly.
6. Place the skillet in the oven and bake for 20-25 minutes, or until the eggs are set and lightly golden on top.
7. Garnish with fresh parsley and serve warm.

Paleo Chicken Frittata is a simple and versatile dish that’s perfect for any time of day. It’s an easy, one-pan meal that brings together savory chicken, fresh vegetables, and fluffy eggs for a balanced and nutritious option. The use of coconut milk makes it creamy and rich without any dairy, while the addition of paprika and garlic powder provides depth and flavor. This frittata is a great way to use up leftover chicken and vegetables and can be easily customized to suit your preferences. It’s a filling, satisfying dish that’s perfect for a quick and easy Paleo-friendly meal.

Paleo Chicken Salad with Avocado

This Paleo Chicken Salad with Avocado is a light, creamy, and delicious dish that’s perfect for a quick lunch or dinner. The combination of shredded chicken, creamy avocado, crunchy vegetables, and a tangy dressing makes it both satisfying and refreshing. This salad is naturally low in carbs, rich in healthy fats, and high in protein, making it a great choice for anyone on a Paleo or keto diet. It’s quick to assemble and can be enjoyed on its own or as a topping for lettuce wraps or as a side to a larger meal.

Ingredients:

• 2 cooked chicken breasts, shredded
• 1 ripe avocado, diced
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded chicken, diced avocado, cucumber, red onion, and fresh cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, Dijon mustard (if using), salt, and pepper.
3. Pour the dressing over the chicken mixture and toss gently until everything is well coated.
4. Serve immediately, or chill for 30 minutes before serving for enhanced flavor.

This Paleo Chicken Salad with Avocado is a perfect balance of creamy, crunchy, and zesty. The shredded chicken offers lean protein, while the avocado adds healthy fats and a creamy texture to the salad. The fresh vegetables bring a satisfying crunch, and the lime dressing provides a refreshing tang. This salad is incredibly versatile, making it a great option for meal prep, a quick lunch, or a light dinner. It’s also easily customizable, so feel free to add any extra veggies or herbs you enjoy. Healthy, simple, and delicious!

Note: More recipes are coming soon!