35+ Quick & Easy Friday Paleo Chicken Thigh Recipes You’ll Love

Fridays are the perfect time to unwind after a long week, and what better way to kick off the weekend than with a delicious and healthy meal?

If you’re following a paleo lifestyle, chicken thighs are an excellent choice—tender, juicy, and full of flavor.

In this blog, we’ve rounded up over 35 mouthwatering paleo chicken thigh recipes that are perfect for a Friday night feast.

Whether you’re in the mood for something spicy, savory, or a little sweet, these recipes will give you plenty of options to satisfy your cravings while staying true to your paleo principles.

Get ready to enjoy a Friday night dinner that’s as nutritious as it is delicious

35+ Quick & Easy Friday Paleo Chicken Thigh Recipes You’ll Love

With these 35+ paleo chicken thigh recipes, your Friday nights just got a whole lot tastier and healthier.

Whether you’re prepping for a cozy night in or entertaining friends, these flavorful dishes will add variety and excitement to your paleo menu.

From classic seasoning to bold marinades, there’s something for every palate.

So, the next time you’re wondering what to cook on a Friday night, reach for these easy and nourishing recipes.

They’ll have you looking forward to your weekend meals and staying on track with your paleo lifestyle.

Grilled Lemon Herb Paleo Chicken Thighs

These Grilled Lemon Herb Paleo Chicken Thighs are the perfect balance of zest and tenderness, making them a flavorful choice for a low-carb, keto-friendly lunch. The combination of fresh lemon, garlic, and aromatic herbs will infuse the chicken with a refreshing, mouthwatering flavor, while the grilling adds a smoky char that enhances the overall taste. Ideal for those who crave something light yet satisfying without compromising on flavor, this dish is also quick to prepare and can be paired with a fresh salad or roasted vegetables for a complete meal.

Ingredients:

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

Instructions:

1. In a bowl, whisk together the lemon juice, garlic, olive oil, thyme, rosemary, paprika, salt, and pepper.
2. Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate.
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade and place on the grill, skin-side down. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. Let the chicken rest for 5 minutes before serving.

These Grilled Lemon Herb Paleo Chicken Thighs are not only delicious but also make for a satisfying and healthy lunch. The lemon and herbs add a fresh, vibrant flavor that pairs wonderfully with a variety of low-carb sides like a crisp cucumber salad or cauliflower rice. The juicy, tender chicken thighs will keep you full without any unnecessary carbs, making them the perfect dish for anyone following a keto or paleo lifestyle.

Crispy Skin Baked Paleo Chicken Thighs

Crispy Skin Baked Paleo Chicken Thighs offer a perfect combination of crispy, golden skin and juicy, tender meat, all while being low-carb and keto-friendly. This recipe requires minimal ingredients, making it an easy go-to for a satisfying lunch. The skin crisps up beautifully in the oven, while the herbs and spices enhance the flavor profile without needing heavy sauces. Whether you’re craving something savory or just looking for a simple yet flavorful meal, these baked chicken thighs will deliver.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels, ensuring the skin is as dry as possible for the crispiest results.
3. Rub the chicken thighs with olive oil and season both sides with garlic powder, onion powder, paprika, thyme, salt, and pepper.
4. Place the chicken thighs on a baking sheet, skin-side up, and bake for 35-40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
5. Allow the chicken to rest for 5 minutes before serving.

Crispy Skin Baked Paleo Chicken Thighs are a simple yet indulgent choice for a keto or paleo lunch. The crispy skin adds a satisfying crunch while the meat remains juicy and flavorful. The seasoning is minimal, allowing the natural taste of the chicken to shine. Serve with a side of roasted vegetables or a leafy green salad to complete the meal. These thighs are perfect for meal prep as well, ensuring you have a delicious, low-carb lunch ready for days ahead.

Paleo Chicken Thigh Stir-Fry with Veggies

This Paleo Chicken Thigh Stir-Fry with Veggies is a vibrant, flavorful dish that packs a punch while staying low in carbs and keto-friendly. The tender chicken thighs are sautéed with a colorful array of fresh vegetables, such as bell peppers, zucchini, and broccoli, creating a hearty yet nutritious meal. The dish is seasoned with ginger, garlic, and coconut aminos, which provide a soy-free and paleo-friendly alternative to traditional stir-fry sauces. It’s an easy and quick recipe that will keep you energized and satisfied.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into strips
• 2 tablespoons coconut oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil (optional)
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add the chicken strips to the skillet and cook for 6-7 minutes, or until browned and cooked through. Remove the chicken and set aside.
3. In the same skillet, add the bell pepper, zucchini, and broccoli. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
4. Add the garlic and ginger, and cook for another minute until fragrant.
5. Return the chicken to the skillet, add the coconut aminos and sesame oil (if using), and stir to combine. Cook for another 2 minutes, then season with salt and pepper.
6. Serve hot, garnished with sesame seeds or chopped green onions, if desired.

This Paleo Chicken Thigh Stir-Fry with Veggies is a fantastic way to enjoy a flavorful and filling low-carb lunch. The variety of vegetables adds plenty of color and nutrients, while the tender chicken provides a satisfying protein source. The coconut aminos give the dish a savory, umami flavor that pairs perfectly with the freshness of the veggies. It’s an easy meal to make, and it can be customized with different vegetables or spices according to your preferences. Whether you’re preparing this for a quick lunch or meal

Garlic Butter Paleo Chicken Thighs

Garlic Butter Paleo Chicken Thighs combine the rich, savory flavors of garlic and butter with the tender, juicy texture of chicken thighs. This recipe is both easy to make and packed with flavors that are sure to please. The garlic butter sauce is simple yet indulgent, making this dish perfect for a low-carb or keto lunch. Paired with a side of roasted cauliflower or a leafy green salad, this meal is not only delicious but also nutritious, offering a satisfying, flavorful experience without any carbs.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 tablespoons grass-fed butter
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with salt, pepper, and dried thyme.
3. In a large oven-safe skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Place the chicken thighs in the skillet, skin-side down, and cook for 5-6 minutes until the skin is golden and crispy.
5. Flip the chicken thighs over and transfer the skillet to the oven. Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
6. Remove from the oven and sprinkle with fresh parsley before serving.

Garlic Butter Paleo Chicken Thighs are a rich, satisfying choice for a low-carb lunch that doesn’t compromise on flavor. The crispy skin combined with the creamy garlic butter sauce makes each bite deliciously indulgent. This dish pairs perfectly with roasted vegetables or a fresh salad for a balanced meal. It’s an easy, weeknight-friendly recipe that can be prepared in under an hour and is sure to become a regular in your low-carb meal rotation.

Spicy Paprika Paleo Chicken Thighs

Spicy Paprika Paleo Chicken Thighs are a flavorful, bold choice for those who enjoy a little heat in their meals. The combination of smoked paprika, cayenne pepper, and garlic gives these chicken thighs a smoky, spicy kick that will liven up your lunch. The seasoning is simple yet effective, and it creates a beautiful, aromatic crust on the chicken. With just a few ingredients, these chicken thighs are the perfect dish for anyone following a low-carb or keto diet and looking for something exciting and easy to prepare.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels and season both sides with olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper.
3. Place the chicken thighs on a baking sheet, skin-side up.
4. Bake for 35-40 minutes, or until the chicken is fully cooked and the skin is crispy and golden.
5. Let the chicken rest for 5 minutes before serving.

Spicy Paprika Paleo Chicken Thighs are a quick and flavorful option for a keto or paleo-friendly lunch. The smoky, spicy rub adds an exciting kick to the chicken without being overwhelming, while the crispy skin makes each bite even more enjoyable. These thighs are perfect for pairing with a cooling side like a cucumber salad or mashed cauliflower to balance the heat. This recipe is sure to satisfy your craving for bold flavors in a healthy, low-carb meal.

Paleo Chicken Thighs with Avocado Salsa

Paleo Chicken Thighs with Avocado Salsa is a refreshing, light dish that combines juicy chicken thighs with a vibrant avocado salsa. The chicken is seasoned with a simple blend of spices and grilled to perfection, while the creamy avocado salsa adds a cool, tangy contrast. This dish is not only delicious but also incredibly nutritious, providing healthy fats from the avocado and protein from the chicken. It’s a great low-carb and keto-friendly option for lunch, and the fresh flavors will leave you feeling satisfied without the need for heavy carbs.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 small red onion, finely chopped
• 1 small tomato, diced
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Preheat your grill or stovetop grill pan to medium-high heat.
2. Rub the chicken thighs with olive oil and season with chili powder, cumin, salt, and pepper.
3. Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
4. While the chicken cooks, prepare the avocado salsa. In a bowl, combine the diced avocado, onion, tomato, lime juice, and cilantro. Season with salt and pepper to taste.
5. Once the chicken is done, top each thigh with a generous scoop of avocado salsa and serve immediately.

Paleo Chicken Thighs with Avocado Salsa is a refreshing, nutrient-packed lunch option that is both satisfying and light. The flavorful grilled chicken pairs perfectly with the creamy, zesty avocado salsa, creating a delicious contrast of textures and tastes. This dish is great for anyone following a low-carb or keto diet, providing a healthy dose of protein, healthy fats, and fiber. It’s a quick and easy meal that is perfect for meal prep or a weeknight dinner, bringing fresh flavors to your plate without any guilt.

Honey Mustard Paleo Chicken Thighs

Honey Mustard Paleo Chicken Thighs are a deliciously sweet and tangy option for a keto-friendly lunch. This dish features a simple honey mustard marinade that coats the chicken thighs, infusing them with rich flavor while keeping them tender and juicy. The natural sweetness of honey pairs perfectly with the sharpness of mustard, and the result is a mouthwatering chicken that’s full of character. Perfect for those looking for a flavorful yet healthy low-carb meal, these thighs can be served with a variety of sides, such as roasted vegetables or a fresh green salad.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tablespoons raw honey
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, thyme, salt, and pepper.
3. Season the chicken thighs with salt and pepper, then brush the honey mustard marinade generously over the chicken.
4. Place the chicken thighs on a baking sheet, skin-side up, and bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden.
5. Let the chicken rest for 5 minutes before serving.

Honey Mustard Paleo Chicken Thighs are a perfect balance of sweet and savory, making them an irresistible low-carb lunch option. The marinade not only adds a wonderful layer of flavor but also helps keep the chicken juicy and tender. This dish pairs wonderfully with roasted cauliflower, Brussels sprouts, or a simple leafy green salad. It’s an easy recipe that brings a touch of sweetness to your keto or paleo meals without compromising on taste or health.

Coconut Curry Paleo Chicken Thighs

Coconut Curry Paleo Chicken Thighs are a flavorful, aromatic dish that transports your taste buds to a tropical paradise. The chicken is cooked in a rich, creamy coconut milk-based curry sauce infused with spices like turmeric, cumin, and ginger. This recipe is not only easy to prepare but also incredibly satisfying, with the coconut milk adding a luscious texture to the sauce. It’s perfect for a low-carb or keto lunch, offering a combination of tender chicken and a flavorful curry that will leave you full and content without the carbs.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 1 can (14 oz) full-fat coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the coconut oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until soft.
2. Add the garlic and ginger and sauté for another minute, until fragrant.
3. Stir in the curry powder, turmeric, cumin, salt, and pepper, then add the chicken pieces to the skillet. Cook for 5-7 minutes, until the chicken is browned and cooked through.
4. Pour in the coconut milk, stirring to combine. Bring the mixture to a simmer and cook for another 10-15 minutes, allowing the sauce to thicken and the flavors to meld together.
5. Garnish with fresh cilantro before serving.

Coconut Curry Paleo Chicken Thighs are a flavorful, comforting dish that makes a satisfying low-carb lunch. The creamy coconut milk and warm spices create a rich, aromatic sauce that pairs perfectly with the tender chicken. Whether you serve it with cauliflower rice or steamed vegetables, this dish is sure to keep you full and energized. It’s a wonderful option for those who crave bold flavors and want a quick, easy keto or paleo meal that doesn’t skimp on taste.

Roasted Garlic and Rosemary Paleo Chicken Thighs

Roasted Garlic and Rosemary Paleo Chicken Thighs bring out the natural flavors of the chicken with minimal ingredients. The rich garlic and fragrant rosemary create an aromatic coating on the chicken, infusing it with savory depth. This recipe is perfect for those looking for a simple, low-carb lunch option that’s full of flavor and easy to prepare. The roasted chicken thighs are tender, juicy, and have a crispy skin that adds texture and satisfaction. Pair it with a side of roasted vegetables or a salad for a wholesome, keto-friendly meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon lemon zest (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the minced garlic, rosemary, olive oil, salt, and pepper.
3. Rub the garlic-rosemary mixture all over the chicken thighs, making sure to coat them evenly.
4. Place the chicken thighs on a baking sheet, skin-side up, and roast for 35-40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
5. If desired, sprinkle with lemon zest for a burst of freshness before serving.

Roasted Garlic and Rosemary Paleo Chicken Thighs are a fantastic choice for a simple, flavorful lunch. The aromatic garlic and rosemary give the chicken an earthy, savory taste that is both satisfying and comforting. The crispy skin and juicy meat make each bite delicious, and this dish is perfect when served with a side of roasted vegetables or a fresh green salad. It’s an easy and quick recipe that highlights the natural flavors of the chicken, making it an ideal option for anyone on a low-carb or keto diet.

Paleo Chicken Thighs with Mushroom Cream Sauce

Paleo Chicken Thighs with Mushroom Cream Sauce are a comforting, creamy dish that combines tender chicken with a rich, savory mushroom sauce. The sauce is made with coconut milk and sautéed mushrooms, creating a dairy-free alternative to traditional cream sauces. This dish is perfect for a low-carb or keto lunch, providing a satisfying meal with plenty of flavor and texture. The mushrooms bring an earthy, umami richness, while the coconut milk adds creaminess without the carbs. This is an ideal choice for anyone craving a comforting, yet healthy, meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear the chicken for 5-6 minutes, until the skin is golden and crispy. Flip the chicken and transfer the skillet to the oven. Roast for 25-30 minutes, or until the chicken is cooked through (165°F/74°C).
3. While the chicken roasts, prepare the mushroom cream sauce. In a separate skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 5 minutes until softened.
4. Add the garlic and cook for another minute until fragrant. Pour in the coconut milk, then stir in the fresh thyme. Let the sauce simmer for 5-7 minutes until it thickens slightly. Season with salt and pepper.
5. Once the chicken is done, remove it from the oven and pour the mushroom cream sauce over the top before serving.

Paleo Chicken Thighs with Mushroom Cream Sauce offer a luxurious yet healthy meal that is both low-carb and keto-friendly. The rich coconut milk-based sauce complements the savory chicken thighs perfectly, while the mushrooms add depth and earthiness. This dish is a wonderful way to enjoy a creamy sauce without dairy, and it pairs beautifully with roasted vegetables or cauliflower rice. It’s an easy, comforting recipe that will satisfy your cravings while keeping your meal plan on track.

Lemon Garlic Paleo Chicken Thighs with Spinach

Lemon Garlic Paleo Chicken Thighs with Spinach is a light yet flavorful dish that brings together the bright, zesty flavors of lemon with the savory depth of garlic. The chicken is roasted to perfection, and then served with a sautéed spinach and garlic mixture that adds freshness and nutrition. This dish is packed with protein and fiber, making it a great choice for a keto or paleo lunch. The lemon-garlic seasoning adds just the right amount of tang and aroma to complement the chicken and spinach, making it a healthy, satisfying meal.

Ingredients:

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

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rub the chicken thighs with olive oil, then season with salt, pepper, garlic, lemon zest, and lemon juice.
3. Place the chicken thighs on a baking sheet, skin-side up, and roast for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
4. While the chicken cooks, heat a little olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Add the spinach to the skillet and sauté for 3-4 minutes until wilted. Season with salt and pepper to taste.
6. Serve the roasted chicken thighs over a bed of sautéed spinach for a complete meal.

Lemon Garlic Paleo Chicken Thighs with Spinach is a bright, fresh dish that’s perfect for anyone following a keto or paleo diet. The zesty lemon and savory garlic perfectly season the chicken, while the sautéed spinach adds a burst of color and nutrients to the meal. This dish is quick to prepare and full of flavor, making it a fantastic option for a low-carb lunch. The combination of protein, healthy fats, and fiber will keep you satisfied, while the fresh flavors offer a refreshing break from heavier meals.

Mediterranean Paleo Chicken Thighs

Mediterranean Paleo Chicken Thighs bring the bright, aromatic flavors of the Mediterranean to your plate. This dish combines marinated chicken thighs with olives, tomatoes, and herbs like oregano and basil. The chicken is juicy and flavorful, while the Mediterranean ingredients add a burst of freshness and color. This dish is ideal for anyone following a low-carb or keto diet, offering a healthy and satisfying meal. It’s full of healthy fats from the olives and olive oil, and the combination of spices creates a flavorful profile that will keep you coming back for more.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ cup kalamata olives, pitted and halved
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine olive oil, oregano, basil, garlic powder, onion powder, salt, and pepper. Rub the seasoning mixture all over the chicken thighs.
3. Place the chicken thighs on a baking sheet and surround them with halved olives and cherry tomatoes.
4. Roast the chicken for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken skin is crispy.
5. Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving.

Mediterranean Paleo Chicken Thighs are a vibrant, flavor-packed dish that offers a refreshing change from typical low-carb meals. The combination of olives, tomatoes, and Mediterranean herbs creates a dish that is both satisfying and full of character. It’s a great option for a keto or paleo lunch, and it pairs beautifully with roasted vegetables, cauliflower rice, or a simple side salad. This easy-to-make recipe is perfect for meal prep or a weeknight dinner, delivering fresh, healthy flavors in every bite.

Paleo Chicken Thighs with Roasted Brussels Sprouts

Paleo Chicken Thighs with Roasted Brussels Sprouts is a wholesome, hearty dish that brings together the savory richness of chicken with the crispy, nutty flavor of roasted Brussels sprouts. The chicken thighs are seasoned with herbs and roasted to perfection, while the Brussels sprouts are caramelized and crispy on the outside, tender on the inside. This dish is not only delicious but also rich in nutrients, making it a great choice for a low-carb or keto lunch. The combination of protein and fiber ensures you’ll feel satisfied and energized throughout the day.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken thighs with olive oil, garlic powder, rosemary, salt, and pepper. Place them on a baking sheet.
3. Toss the halved Brussels sprouts with a little olive oil, salt, and pepper, then spread them around the chicken thighs on the baking sheet.
4. Roast everything in the oven for 30-35 minutes, or until the chicken is cooked through (165°F/74°C) and the Brussels sprouts are crispy and caramelized.
5. If desired, drizzle balsamic vinegar over the Brussels sprouts before serving for a touch of sweetness.

Paleo Chicken Thighs with Roasted Brussels Sprouts is a satisfying, nutrient-dense meal that’s perfect for anyone on a low-carb or keto diet. The crispy chicken skin and savory seasoning balance beautifully with the roasted Brussels sprouts, creating a complete meal that is both flavorful and filling. This dish is easy to prepare and can be served as a weeknight dinner or meal prep for the week. It’s a great option for those who crave a healthy, hearty meal without the need for carbs or gluten.

Paleo Chicken Thighs with Cauliflower Mash

Paleo Chicken Thighs with Cauliflower Mash is a comforting, low-carb version of a classic meal. The juicy, flavorful chicken thighs are roasted to perfection and paired with creamy cauliflower mash, which provides a delicious, guilt-free alternative to mashed potatoes. The cauliflower mash is rich and creamy, thanks to a bit of ghee or coconut oil, making it the perfect side dish to complement the savory chicken. This recipe is ideal for those on a paleo or keto diet, offering a satisfying and nourishing meal without any carbs.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 head of cauliflower, chopped into florets
• 3 tablespoons ghee or coconut oil
• 1/4 cup unsweetened almond milk (or more, as needed)
• 1 clove garlic, minced

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with olive oil, paprika, garlic powder, salt, and pepper. Place them on a baking sheet and roast for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
3. While the chicken cooks, steam the cauliflower florets for about 10-12 minutes, until tender.
4. Drain the cauliflower and transfer it to a food processor or blender. Add ghee or coconut oil, almond milk, and minced garlic, then blend until smooth and creamy. Season with salt and pepper to taste.
5. Serve the roasted chicken thighs with a generous scoop of cauliflower mash.

Paleo Chicken Thighs with Cauliflower Mash is a comforting and delicious meal that’s perfect for a low-carb lunch or dinner. The creamy cauliflower mash is the perfect companion to the crispy, flavorful chicken thighs, creating a filling and satisfying meal without the carbs. This recipe is a great way to enjoy a traditional comfort food in a healthier, keto-friendly way. It’s easy to make, full of nutrients, and sure to become a regular in your meal rotation.

Paleo Chicken Thighs with Zucchini Noodles

Paleo Chicken Thighs with Zucchini Noodles is a fresh, healthy meal that combines the savory flavors of roasted chicken with the light, refreshing crunch of zucchini noodles. The chicken thighs are seasoned with herbs and roasted to crispy perfection, while the zucchini noodles are sautéed with garlic and olive oil, making for a flavorful, low-carb side. This dish is a perfect choice for anyone following a keto or paleo diet, offering a satisfying meal that’s high in protein and fiber but low in carbs. It’s a great option for a quick, nutritious lunch.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 medium zucchinis, spiralized into noodles
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken thighs with olive oil, thyme, garlic powder, salt, and pepper. Place them on a baking sheet and roast for 35-40 minutes, or until fully cooked (165°F/74°C) and the skin is crispy.
3. While the chicken cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the zucchini noodles to the skillet and sauté for 4-5 minutes, tossing occasionally until tender but still firm. Season with salt and pepper.
5. Once the chicken is done, serve it alongside the zucchini noodles, garnished with fresh parsley.

Paleo Chicken Thighs with Zucchini Noodles is a light yet filling meal that’s perfect for anyone on a keto or paleo diet. The juicy chicken thighs with their crispy skin provide a hearty base for the zucchini noodles, which are light and flavorful. This dish is quick and easy to make, offering a healthy alternative to traditional pasta dishes. The fresh flavors of the zucchini noodles paired with the savory chicken make this meal satisfying and nourishing, while keeping carbs to a minimum. It’s an ideal option for a quick lunch or dinner that doesn’t compromise on flavor or nutrition.]

Note: More recipes are coming soon!