25+ Mouthwetring Friday Paleo Dinner Recipes to End Your Week

As the week winds down and the weekend approaches, there’s no better way to celebrate the end of your busy workweek than with a satisfying, wholesome dinner.

If you’re following the Paleo lifestyle, you know that eating clean and healthy doesn’t mean sacrificing flavor.

Friday nights are all about unwinding, indulging in great food, and setting the tone for the weekend ahead.

That’s why we’ve rounded up over 25 Paleo-friendly dinner ideas that will not only fuel your body with nutritious ingredients but also tantalize your taste buds.

Whether you’re craving something savory, spicy, or comforting, these recipes will ensure your Friday night is a delicious and nutritious affair.

25+ Mouthwetring Friday Paleo Dinner Recipes to End Your Week

With these 25+ Paleo dinner recipes, your Friday night meals just got a whole lot easier—and tastier!

Whether you’re planning a solo dinner, a cozy night with the family, or hosting a Paleo-friendly gathering, these dishes will help you enjoy the weekend without straying from your healthy lifestyle.

Packed with fresh ingredients, these recipes bring vibrant flavors and a nutritious twist to your dinner table.

So, next Friday, skip the takeout and cook up one of these amazing dishes for a nourishing, satisfying, and truly guilt-free dinner.

Grilled Lemon Herb Chicken with Roasted Vegetables

This delicious and refreshing paleo-friendly dinner combines succulent grilled lemon herb chicken with a variety of colorful roasted vegetables. It’s the perfect dish for a light yet satisfying Friday night meal. This recipe is rich in protein, healthy fats, and fiber, making it suitable for those following a low-carb or keto diet.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 2 garlic cloves (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
3. Rub the chicken breasts with the lemon herb marinade and let them sit for 15-20 minutes.
4. In the meantime, preheat the oven to 400°F (200°C). On a baking sheet, toss the zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper.
5. Roast the vegetables for 20 minutes, stirring halfway through.
6. Grill the chicken on each side for 6-7 minutes, or until fully cooked and golden brown.
7. Serve the grilled chicken with the roasted vegetables and garnish with fresh parsley.

Grilled Lemon Herb Chicken with Roasted Vegetables is a simple yet flavorful paleo dinner option that is also incredibly versatile. The bright citrus flavors from the lemon enhance the grilled chicken, while the roasted vegetables provide a rich, hearty side. This recipe is an ideal choice for a low-carb, keto-friendly meal that leaves you feeling satisfied without the heaviness of traditional Friday night meals.

Zucchini Noodles with Pesto Shrimp

Zucchini noodles with pesto shrimp is a light, refreshing, and flavorful paleo dinner recipe. The zucchini noodles act as a fantastic low-carb substitute for traditional pasta, while the pesto shrimp adds a burst of savory flavor. This dish is perfect for anyone looking for a satisfying, healthy, and keto-friendly dinner to enjoy on a Friday evening.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 tablespoons nutritional yeast (for a cheesy flavor)
• 1 garlic clove
• 1/4 cup olive oil (for pesto)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper.
2. Cook the shrimp for 2-3 minutes on each side, until pink and opaque. Set aside.
3. In a food processor, blend the basil, pine nuts, nutritional yeast, garlic, and olive oil to form a smooth pesto.
4. In the same skillet, sauté the zucchini noodles over medium heat for 3-4 minutes until tender but still slightly firm.
5. Toss the cooked shrimp and pesto into the zucchini noodles and stir until well combined.
6. Serve immediately, garnished with additional pine nuts and basil leaves if desired.

Zucchini Noodles with Pesto Shrimp is a vibrant and satisfying paleo dinner that delivers a punch of flavor with minimal effort. The combination of fresh zucchini noodles and zesty pesto shrimp is not only low-carb but also high in healthy fats and protein. This dish is a great way to enjoy a flavorful, guilt-free Friday night meal that’s both keto and paleo-approved, making it an excellent choice for those looking to maintain a healthy lifestyle while enjoying a delicious dinner.

Cauliflower Fried Rice with Grilled Salmon

Cauliflower fried rice with grilled salmon is a delightful paleo-friendly dinner that mimics the classic takeout dish while keeping it healthy and low-carb. The cauliflower rice provides a light, grain-free base, and the grilled salmon adds omega-3-rich protein to the meal. This dish is perfect for a Friday night, offering a satisfying, nutritious dinner that’s also keto-friendly.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 2 tablespoons coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup frozen peas and carrots (optional)
• 2 eggs, beaten
• 2 tablespoons coconut aminos (or tamari for a gluten-free option)
• 2 tablespoons sesame oil
• 4 salmon fillets
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the grill to medium-high heat. Season the salmon fillets with salt and pepper.
2. Grill the salmon for 4-5 minutes on each side, or until cooked through and slightly charred.
3. While the salmon is grilling, heat coconut oil in a large pan over medium heat. Add the diced onion and garlic and sauté until softened.
4. Add the grated cauliflower to the pan and cook for 5-7 minutes, stirring frequently, until the cauliflower is tender.
5. Push the cauliflower rice to one side of the pan and scramble the eggs on the other side.
6. Once the eggs are cooked, mix them into the cauliflower rice. Stir in the coconut aminos, peas, and carrots, and cook for an additional 2 minutes.
7. Drizzle sesame oil over the cauliflower fried rice and stir to combine.
8. Serve the grilled salmon fillets on top of the cauliflower rice and garnish with fresh cilantro.

Cauliflower Fried Rice with Grilled Salmon is a perfect Friday night paleo dinner, combining the rich, smoky flavor of grilled salmon with the light, flavorful cauliflower rice. This dish is a great low-carb alternative to traditional fried rice, and it’s loaded with protein, healthy fats, and fiber. It’s an excellent choice for anyone following a keto or paleo diet who wants a satisfying, nutrient-dense meal to end the week on a high note.

aleo Beef Stir-Fry with Broccoli and Bell Peppers

This beef stir-fry with broccoli and bell peppers is a quick and delicious paleo dinner option. The tender beef is seared to perfection and combined with crisp, vibrant vegetables, making it a satisfying and nutrient-packed meal. This dish is also perfect for those following low-carb and keto diets due to its high protein and fiber content while remaining free of grains and sugars.

Ingredients:

• 1 pound flank steak, thinly sliced
• 2 tablespoons avocado oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions:

1. Heat avocado oil in a large skillet or wok over medium-high heat.
2. Add the sliced flank steak to the pan and cook for 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
3. In the same pan, add the garlic, ginger, and sliced bell peppers. Stir-fry for 2-3 minutes until fragrant and slightly softened.
4. Add the broccoli florets to the pan and cook for an additional 4-5 minutes, stirring frequently.
5. Return the beef to the pan and pour in the coconut aminos and sesame oil. Stir everything together, ensuring the beef and vegetables are coated in the sauce.
6. Season with salt and pepper to taste and garnish with sesame seeds before serving.

This Paleo Beef Stir-Fry with Broccoli and Bell Peppers is a simple yet satisfying meal that’s bursting with flavors and nutrients. The combination of tender beef, crunchy vegetables, and savory seasonings creates a perfect balance for anyone on a low-carb or keto diet. This dish is not only quick and easy to prepare but also ensures you enjoy a wholesome, protein-packed meal for a Friday night that’s both satisfying and healthy.

Baked Lemon Garlic Cod with Asparagus

Baked lemon garlic cod with asparagus is a light, flavorful, and healthy paleo dinner option. The cod is baked with a zesty lemon garlic marinade, while the asparagus is roasted to tender perfection. This dish is an excellent choice for a low-carb, keto-friendly meal that’s rich in omega-3s and packed with essential vitamins and minerals from the vegetables.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 2 garlic cloves (minced)
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper.
3. Place the cod fillets on a baking sheet lined with parchment paper. Drizzle the lemon garlic marinade over the fish and let it marinate for 10-15 minutes.
4. On a separate baking sheet, toss the asparagus with olive oil, salt, and pepper.
5. Bake the cod and asparagus in the oven for 15-20 minutes, or until the fish flakes easily with a fork and the asparagus is tender.
6. Garnish with fresh parsley and serve immediately.

Baked Lemon Garlic Cod with Asparagus is an ideal Friday night paleo dinner, offering a light and nutritious meal that’s packed with flavor. The citrusy marinade complements the delicate cod, while the roasted asparagus adds a satisfying crunch. This dish is a perfect low-carb, keto-friendly meal that’s both easy to make and full of healthy fats, protein, and vegetables. It’s a great choice for those looking to enjoy a quick, clean, and wholesome meal.

Paleo Turkey Meatballs with Zucchini Noodles

These paleo turkey meatballs with zucchini noodles are a lean, protein-packed dinner that’s both satisfying and healthy. The turkey meatballs are seasoned with fresh herbs and spices, creating a savory bite that pairs perfectly with the light zucchini noodles. This meal is low in carbs and suitable for both paleo and keto diets, making it an excellent choice for a Friday night dinner.

Ingredients:

• 1 pound ground turkey
• 1/4 cup almond flour
• 1 egg
• 2 garlic cloves (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 1/2 cup marinara sauce (sugar-free and paleo-friendly)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the ground turkey, almond flour, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined and form the mixture into 12-14 meatballs.
3. Place the meatballs on the baking sheet and bake for 20-25 minutes, or until they are fully cooked and golden brown.
4. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until tender.
5. Once the meatballs are cooked, add the marinara sauce to the skillet and stir gently to coat the meatballs in the sauce.
6. Serve the turkey meatballs on top of the zucchini noodles and garnish with fresh basil if desired.

Paleo Turkey Meatballs with Zucchini Noodles is a comforting and delicious dinner that’s perfect for those following a low-carb or keto diet. The turkey meatballs are flavorful and tender, while the zucchini noodles serve as a perfect, light alternative to traditional pasta. This dish is not only a great way to enjoy a healthy and protein-packed meal but also a fantastic option for a Friday night when you want something flavorful yet wholesome.

Paleo Chicken Thighs with Roasted Sweet Potatoes

Paleo Chicken Thighs with Roasted Sweet Potatoes is a satisfying and hearty dinner that combines crispy, flavorful chicken thighs with roasted sweet potatoes. The chicken thighs are perfectly seasoned and roasted to a crispy golden brown, while the sweet potatoes provide a sweet and tender contrast. This dish is packed with healthy fats, protein, and fiber, making it ideal for those following a low-carb or keto lifestyle.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon avocado oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the olive oil, smoked paprika, garlic powder, dried thyme, salt, and pepper.
3. Rub the seasoning mixture onto the chicken thighs, ensuring the skin is evenly coated.
4. Place the chicken thighs on a baking sheet lined with parchment paper.
5. In a separate bowl, toss the cubed sweet potatoes with avocado oil, rosemary, salt, and pepper.
6. Spread the sweet potatoes on another baking sheet.
7. Roast the chicken thighs and sweet potatoes in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender.
8. Serve the chicken thighs alongside the roasted sweet potatoes.

Paleo Chicken Thighs with Roasted Sweet Potatoes is a delicious and balanced meal that perfectly combines savory and sweet flavors. The crispy skin of the chicken thighs is contrasted by the soft, caramelized sweet potatoes, creating a satisfying dinner that’s high in protein and fiber. This meal is ideal for anyone on a low-carb or keto diet, offering a fulfilling and nutritious option for a Friday night meal that’s both easy and delicious.

Grilled Shrimp Skewers with Avocado Salsa

Grilled shrimp skewers with avocado salsa make for a refreshing, light, and paleo-friendly Friday night dinner. The shrimp are seasoned with a zesty marinade and grilled to perfection, while the avocado salsa adds a creamy, tangy topping. This dish is ideal for a low-carb or keto meal, with high-quality protein from the shrimp and healthy fats from the avocado.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1 small tomato, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice (for salsa)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, combine olive oil, lime juice, chili powder, cumin, salt, and pepper.
3. Toss the shrimp in the marinade and let them sit for 10-15 minutes.
4. Thread the shrimp onto skewers and grill for 2-3 minutes on each side, or until pink and opaque.
5. While the shrimp are grilling, prepare the avocado salsa by combining diced avocado, red onion, tomato, cilantro, and lime juice in a bowl. Stir gently to combine.
6. Once the shrimp are grilled, remove them from the skewers and serve with the avocado salsa on top.

Grilled Shrimp Skewers with Avocado Salsa is a light and flavorful paleo dinner that’s perfect for a low-carb or keto meal. The zesty grilled shrimp combined with the creamy avocado salsa creates a delicious balance of textures and flavors. This dish is quick to prepare, making it a perfect choice for a Friday night when you want a fresh, healthy, and satisfying meal without spending too much time in the kitchen.

Paleo Stuffed Bell Peppers with Ground Turkey

Paleo Stuffed Bell Peppers with Ground Turkey are a colorful and nutritious dinner option that’s both filling and flavorful. The bell peppers are stuffed with a savory mixture of ground turkey, vegetables, and spices, making them a perfect low-carb, keto-friendly meal. This dish is packed with protein, healthy fats, and fiber, providing a wholesome, satisfying meal for any paleo enthusiast.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 pound ground turkey
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 zucchini, chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1/2 cup tomato sauce (sugar-free and paleo-friendly)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the ground turkey, onion, and garlic, and cook until the turkey is browned and the onions are softened.
3. Add the chopped zucchini, chili powder, cumin, salt, and pepper to the skillet and cook for an additional 3-4 minutes, until the zucchini is tender.
4. Stir in the tomato sauce and fresh cilantro, and cook for another 2 minutes until everything is well combined.
5. Stuff the bell peppers with the turkey mixture, pressing it down gently to pack it in.
6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender.
7. Serve hot, garnished with extra cilantro if desired.

Paleo Stuffed Bell Peppers with Ground Turkey is a wholesome and satisfying dinner that’s perfect for a Friday night. The combination of lean ground turkey, vegetables, and aromatic spices creates a flavorful stuffing that pairs perfectly with the tender bell peppers. This dish is not only nutrient-dense but also perfectly aligns with low-carb and keto diets, providing a delicious and filling meal that’s sure to please anyone following a paleo lifestyle.

Paleo Beef and Vegetable Skillet

This one-pan Paleo Beef and Vegetable Skillet is a simple and delicious dinner that’s full of flavor and healthy ingredients. It features ground beef paired with a colorful assortment of vegetables like bell peppers, zucchini, and spinach. It’s a quick, satisfying, and nutrient-packed dish perfect for a low-carb or keto meal. The natural sweetness from the vegetables combined with savory beef creates a wholesome dinner option for Friday night.

Ingredients:

• 1 pound ground beef (grass-fed if possible)
• 1 tablespoon avocado oil
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups spinach, fresh
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Heat the avocado oil in a large skillet over medium heat.
2. Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked (about 7-8 minutes).
3. Add the diced bell pepper, zucchini, onion, and garlic to the skillet. Sauté for 5-6 minutes, or until the vegetables begin to soften.
4. Stir in the spinach and cook for another 1-2 minutes until wilted.
5. Season the mixture with oregano, salt, and pepper to taste.
6. Garnish with fresh parsley and serve immediately.

Paleo Beef and Vegetable Skillet is a fantastic, easy-to-make meal that’s rich in protein and vegetables. It’s the perfect Friday night dinner, offering a delicious blend of savory beef and fresh, tender vegetables. This dish is not only quick and simple but also low in carbs, making it ideal for anyone on a paleo or keto diet. With a balance of nutrients and flavor, it’s a satisfying choice for a healthy and fulfilling dinner.

Paleo Chicken Piccata with Cauliflower Mash

Paleo Chicken Piccata with Cauliflower Mash is a lighter, healthier version of the classic chicken piccata dish, served with a creamy cauliflower mash instead of traditional mashed potatoes. The chicken is pan-seared and then simmered in a zesty lemon and caper sauce that adds an irresistible tangy flavor. Paired with cauliflower mash, this dish becomes a perfect, low-carb, keto-friendly dinner for a delicious Friday night.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons ghee or olive oil
• 1/2 cup chicken broth (preferably homemade or low-sodium)
• 1/4 cup fresh lemon juice
• 2 tablespoons capers
• Salt and pepper, to taste
• 1 medium head cauliflower, cut into florets
• 1/4 cup coconut milk (for cauliflower mash)
• 2 tablespoons ghee or butter (for cauliflower mash)
• 1 garlic clove, minced (for cauliflower mash)

Instructions:

1. For the cauliflower mash, steam the cauliflower florets until tender, about 10-12 minutes.
2. Drain the cauliflower and transfer it to a food processor. Add coconut milk, ghee, garlic, salt, and pepper. Process until smooth and creamy.
3. In a large skillet, heat 2 tablespoons of ghee or olive oil over medium-high heat. Season the chicken breasts with salt and pepper.
4. Cook the chicken breasts for 5-6 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
5. In the same skillet, add chicken broth, lemon juice, and capers. Simmer for 3-4 minutes, scraping the brown bits from the bottom of the pan.
6. Return the chicken breasts to the skillet and coat them with the sauce. Simmer for another 2-3 minutes, allowing the chicken to absorb the flavors.
   Paleo Chicken Piccata with Cauliflower Mash is a delectable, low-carb dinner that offers a refined, yet simple, meal for any Friday night. The bright, tangy lemon-caper sauce elevates the juicy chicken, while the cauliflower mash serves as a creamy, keto-friendly alternative to mashed potatoes. This dish is an excellent choice for anyone seeking a delicious and satisfying meal without sacrificing flavor or health-conscious choices.

Grilled Pork Chops with Apple Cabbage Slaw

Grilled Pork Chops with Apple Cabbage Slaw is a flavorful and balanced paleo dinner that pairs savory grilled pork with a refreshing slaw made from crunchy cabbage, sweet apples, and a tangy dressing. The combination of the rich, smoky pork chops and the crisp, slightly sweet slaw makes this a perfect low-carb, keto-friendly option for a Friday night meal that’s both satisfying and healthy.

Ingredients:

• 4 bone-in pork chops
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 small green cabbage, shredded
• 1 apple, julienned
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (optional, for a touch of sweetness)
• 2 tablespoons olive oil (for the slaw)

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the pork chops with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Grill the pork chops for 6-8 minutes on each side, or until they reach an internal temperature of 145°F (63°C).
4. While the pork chops are grilling, prepare the apple cabbage slaw. In a large bowl, combine the shredded cabbage, julienned apple, apple cider vinegar, Dijon mustard, honey, and olive oil. Toss until everything is well coated.
5. Serve the grilled pork chops with a generous helping of apple cabbage slaw on the side.

Grilled Pork Chops with Apple Cabbage Slaw is a well-rounded paleo dinner that combines smoky grilled pork with a vibrant, tangy slaw. The sweetness of the apples complements the savory pork chops, creating a satisfying and flavorful meal. This dish is not only low in carbs but also rich in protein and fiber, making it a perfect choice for a healthy, keto-friendly Friday night dinner that is both delicious and nourishing.

Paleo Lemon Herb Chicken with Roasted Brussels Sprouts

Paleo Lemon Herb Chicken with Roasted Brussels Sprouts is a bright and flavorful meal that combines succulent chicken breasts marinated in lemon and fresh herbs, paired with crispy roasted Brussels sprouts. This dish is light yet filling, offering a perfect balance of protein and vegetables. It’s also an excellent low-carb, keto-friendly option for a delicious and healthy Friday night dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon avocado oil
• 1/2 teaspoon smoked paprika

Instructions:

1. In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, fresh thyme, salt, and pepper.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Marinate for at least 30 minutes, preferably 1-2 hours.
3. Preheat the oven to 400°F (200°C).
4. On a separate baking sheet, toss the Brussels sprouts with avocado oil, smoked paprika, salt, and pepper.
5. Roast the Brussels sprouts for 20-25 minutes, shaking the pan halfway through, until they are crispy and golden.
6. While the Brussels sprouts are roasting, heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for 5-6 minutes on each side, or until they reach an internal temperature of 165°F (74°C).
7. Serve the grilled chicken breasts alongside the roasted Brussels sprouts.

Paleo Lemon Herb Chicken with Roasted Brussels Sprouts is a flavorful and satisfying meal that’s both light and filling. The bright, citrusy marinade infuses the chicken with a fresh, tangy flavor, while the Brussels sprouts add a crispy, savory complement to the dish. This recipe is perfect for a low-carb, keto-friendly dinner that is both nutritious and delicious, making it an ideal choice for a healthy Friday night.

Paleo Meatloaf with Zucchini and Carrot Fries

Paleo Meatloaf with Zucchini and Carrot Fries is a hearty and comforting dinner that’s perfect for a paleo diet. The meatloaf is made with lean ground beef and vegetables, offering a healthier twist on a classic favorite. Paired with zucchini and carrot fries that are baked to crispy perfection, this meal is full of flavor and texture, making it a satisfying low-carb, keto-friendly option for a Friday night dinner.

Ingredients:

• 1 pound ground beef (grass-fed if possible)
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 medium zucchini, grated
• 1/4 cup almond flour
• 1 egg
• 1 tablespoon dried oregano
• Salt and pepper, to taste
• 1/2 cup tomato paste (sugar-free)
• 2 medium zucchinis, cut into fries
• 2 carrots, cut into fries
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the ground beef, chopped onion, minced garlic, grated zucchini, almond flour, egg, dried oregano, salt, and pepper. Mix until well combined.
3. Form the meat mixture into a loaf shape and place it on a baking sheet lined with parchment paper. Top the meatloaf with tomato paste and spread it evenly over the top.
4. In a separate bowl, toss the zucchini and carrot fries with olive oil, salt, and pepper. Spread them on a separate baking sheet in a single layer.
5. Place both the meatloaf and fries in the oven. Bake the meatloaf for 45-50 minutes, or until it reaches an internal temperature of 160°F (71°C). Roast the fries for 20-25 minutes, flipping halfway through, until crispy and golden.
6. Serve the meatloaf with the zucchini and carrot fries on the side.

Paleo Meatloaf with Zucchini and Carrot Fries offers a comforting and healthy twist on a classic dish. The savory meatloaf is rich in flavor and protein, while the zucchini and carrot fries provide a satisfying crunch and sweetness that complements the meat. This meal is a perfect choice for anyone on a low-carb or keto diet, making it an ideal and filling dinner for a Friday night.

Paleo Salmon with Avocado Cucumber Salad

Paleo Salmon with Avocado Cucumber Salad is a light yet nutritious meal that’s perfect for a Friday night. The rich and tender salmon is seasoned simply with olive oil, lemon, and herbs, while the refreshing avocado cucumber salad adds a cool contrast. This dish is packed with healthy fats, protein, and vegetables, making it a fantastic low-carb, keto-friendly dinner option that’s both satisfying and full of flavor.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• 1 teaspoon dried dill
• Salt and pepper, to taste
• 1 cucumber, diced
• 1 avocado, diced
• 1/4 red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, and zest, and season with dried dill, salt, and pepper.
3. Roast the salmon in the oven for 12-15 minutes, or until it flakes easily with a fork.
4. While the salmon is roasting, prepare the avocado cucumber salad. In a bowl, combine the diced cucumber, avocado, red onion, cilantro, and apple cider vinegar. Toss gently to combine.
5. Serve the roasted salmon fillets with a generous side of avocado cucumber salad.

Paleo Salmon with Avocado Cucumber Salad is a refreshing and healthy meal that’s perfect for a light Friday night dinner. The tender, flavorful salmon pairs beautifully with the creamy avocado and crisp cucumber, creating a balanced dish that’s rich in healthy fats, protein, and vegetables. This meal is low in carbs, making it an ideal choice for those following a keto or paleo diet while still enjoying a delicious and satisfying dinner.

Note: More recipes are coming soon!