friday paleo dutch oven recipes

As the workweek winds down, you deserve a comforting, nourishing meal to enjoy with family or friends.

If you’re on the Paleo diet, you know that finding quick and easy recipes that align with your nutritional needs can be tricky.

Fortunately, your trusty Dutch oven is here to save the day!
This versatile kitchen tool can help you create delicious Paleo-friendly meals that are both satisfying and flavorful.

Whether you’re craving a hearty stew, tender roasted meat, or a vegetable-packed dish, these 35+ Friday Paleo Dutch oven recipes will give you the perfect excuse to relax, unwind, and enjoy a delightful end to your week.

Get ready to explore a variety of recipes that are not only Paleo-compliant but also easy to prepare, ensuring that your Friday night dinner is a success.

From savory to sweet, these recipes are packed with fresh ingredients and designed to be enjoyed by everyone—Paleo enthusiast or not!

35+ Easy and Delicious Friday Paleo Dutch Oven Recipes for a Perfect Meal

There you have it—35+ Paleo-friendly Dutch oven recipes that will transform your Friday night meals into something special.

The Dutch oven’s ability to lock in flavor and moisture makes it the ideal cooking vessel for tender meats, savory stews, and roasted vegetables.

By using wholesome, nutrient-dense ingredients, you can rest assured that your meal will be as satisfying as it is nutritious.

So, next Friday, skip the takeout and fire up the Dutch oven to create a meal that is not only good for you but also bursting with flavor.

Paleo Chicken and Vegetable Stew (Low Carb & Keto)

This hearty and satisfying Paleo Chicken and Vegetable Stew is perfect for a cozy Friday lunch. Packed with nutrient-dense vegetables, tender chicken, and a rich broth, it’s a low-carb, keto-friendly option that will keep you feeling full and energized. The Dutch oven allows for slow cooking, creating deep flavors while maintaining the dish’s simple and wholesome ingredients.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 zucchini, chopped
• 1 cup cauliflower florets
• 4 cups chicken broth (low-sodium)
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides. Remove and set aside.
2. In the same Dutch oven, add the diced onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
3. Add the carrots, zucchini, and cauliflower. Stir to combine.
4. Pour in the chicken broth and add thyme, rosemary, salt, and pepper. Bring to a boil.
5. Reduce the heat to low and return the chicken to the pot. Cover and simmer for 30-40 minutes, or until the vegetables are tender and the chicken is fully cooked.
6. Garnish with fresh parsley and serve hot.

This Paleo Chicken and Vegetable Stew is a warming and satisfying lunch that’s perfect for a low-carb, keto diet. The Dutch oven infuses the ingredients with rich flavors, and the stew is packed with healthy fats and fiber. Whether you’re looking to stay on track with your keto lifestyle or simply enjoy a nourishing meal, this stew will definitely hit the spot. Enjoy!

Paleo Beef and Mushroom Stew (Low Carb & Keto)

This rich and flavorful Paleo Beef and Mushroom Stew is a comforting, low-carb option that can be easily made in a Dutch oven. The tender beef combined with earthy mushrooms and savory broth creates a satisfying dish that’s full of healthy fats and protein, making it perfect for a filling keto lunch.

Ingredients:

• 2 tablespoons coconut oil
• 1 lb beef stew meat, cut into cubes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 2 cups beef broth (low-sodium)
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat the coconut oil in a Dutch oven over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion and garlic until fragrant, about 2 minutes.
3. Add the sliced mushrooms and cook for another 3-4 minutes, allowing them to soften.
4. Return the beef to the pot, then add the beef broth, thyme, rosemary, bay leaf, salt, and pepper.
5. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1-1.5 hours, or until the beef is tender.
6. Discard the bay leaf before serving.

This Paleo Beef and Mushroom Stew is an ideal keto lunch that’s both rich in flavor and low in carbs. The Dutch oven ensures that the beef becomes melt-in-your-mouth tender, and the mushrooms add a deep umami flavor. This stew is packed with protein, healthy fats, and flavor, making it a fantastic option for anyone following a keto or low-carb diet. Enjoy this warming meal on a cool Friday afternoon!

Paleo Pork and Cabbage Skillet (Low Carb & Keto)

For a quick and easy low-carb lunch, this Paleo Pork and Cabbage Skillet is the perfect choice. It’s made with tender pork, sautéed cabbage, and a flavorful mix of spices, all cooked in a Dutch oven for a crispy yet tender result. This simple yet tasty dish is ideal for those following a keto or Paleo diet.

Ingredients:

• 2 tablespoons olive oil
• 1 lb pork shoulder, cut into strips
• 1 small head of cabbage, shredded
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a Dutch oven over medium-high heat. Add the pork strips and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the shredded cabbage and stir to combine. Cook for 5-7 minutes until the cabbage starts to soften and caramelize.
4. Add the cooked pork back into the pot along with the apple cider vinegar, smoked paprika, cumin, salt, and pepper. Stir to combine.
5. Cover and cook for another 10-15 minutes, or until the cabbage is fully tender and the pork is heated through.
6. Garnish with fresh cilantro before serving.

This Paleo Pork and Cabbage Skillet is a simple yet delicious low-carb lunch option that’s rich in healthy fats and protein. The Dutch oven allows the pork to become perfectly tender while the cabbage caramelizes, creating a dish that’s both hearty and satisfying. With its balance of savory flavors and nutrient-dense ingredients, this skillet is a fantastic addition to any keto or Paleo meal plan. Enjoy a delicious and filling lunch!

Paleo Lemon Garlic Salmon with Asparagus (Low Carb & Keto)

This Paleo Lemon Garlic Salmon with Asparagus is a light yet flavorful meal that’s perfect for a low-carb and keto lunch. The salmon is baked to perfection with a zesty lemon and garlic marinade, while the asparagus is roasted to tender crispness. This dish is quick, easy, and full of healthy fats and omega-3s, making it an ideal choice for anyone following a Paleo or keto diet.

Ingredients:

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

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper.
3. Place the salmon fillets on one side of the baking sheet. Brush them with half of the lemon garlic mixture.
4. Arrange the asparagus on the other side of the baking sheet, drizzle with the remaining lemon garlic mixture, and season with salt and pepper.
5. Roast in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
6. Garnish with chopped parsley before serving.

This Paleo Lemon Garlic Salmon with Asparagus is a refreshing and nutrient-packed dish that’s both keto and low-carb friendly. The fresh flavors of lemon and garlic enhance the richness of the salmon, while the roasted asparagus adds a perfect crunch. This quick and easy meal is not only delicious but also packed with healthy fats, making it a great choice for a fulfilling lunch. Enjoy this wholesome dish as part of your Paleo or keto lifestyle!

Paleo Shrimp and Avocado Salad (Low Carb & Keto)

This Paleo Shrimp and Avocado Salad is a perfect low-carb, keto-friendly dish that combines succulent shrimp with creamy avocado, crisp greens, and a tangy lemon dressing. The flavors come together beautifully, making this salad not only delicious but also light and refreshing for a Friday lunch. It’s a great choice for anyone looking for a protein-packed, nutrient-dense meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 avocado, diced
• 4 cups mixed greens (spinach, arugula, etc.)
• 1 cucumber, sliced
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• Juice of 1 lemon

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the shrimp and sprinkle with paprika, salt, and pepper. Cook for 2-3 minutes per side until the shrimp turns pink and is cooked through. Remove from heat.
2. In a large bowl, combine the mixed greens, cucumber, and red onion.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and lemon juice to make the dressing.
4. Add the cooked shrimp and diced avocado to the salad. Drizzle with the dressing and toss gently to combine.
5. Serve immediately.

This Paleo Shrimp and Avocado Salad is a light and satisfying dish that is perfect for a low-carb or keto lunch. The shrimp provides lean protein while the avocado adds healthy fats, making the salad both filling and nutritious. The tangy dressing complements the fresh ingredients, creating a refreshing, wholesome meal. It’s quick to prepare and an excellent choice for anyone looking for a clean and tasty lunch option.

Paleo Spaghetti Squash and Turkey Meatballs (Low Carb & Keto)

This Paleo Spaghetti Squash and Turkey Meatballs dish is a fantastic low-carb, keto-friendly alternative to traditional pasta. The spaghetti squash is roasted until tender, and the turkey meatballs are baked to perfection in a savory tomato sauce. This dish is hearty, satisfying, and perfect for anyone looking to enjoy a comfort food-style meal without the carbs.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1 egg
• 1/4 cup almond flour
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups homemade or store-bought sugar-free marinara sauce (check ingredients for no added sugar)
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily scraped with a fork.
2. While the squash is roasting, make the turkey meatballs. In a large bowl, combine the ground turkey, egg, almond flour, garlic, oregano, basil, salt, and pepper. Mix well and form into 12 meatballs.
3. Heat a skillet over medium heat and brown the meatballs on all sides, about 5-7 minutes.
4. Add the marinara sauce to the skillet and simmer for an additional 10 minutes until the meatballs are fully cooked.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
6. Serve the meatballs over the spaghetti squash and garnish with fresh basil.

This Paleo Spaghetti Squash and Turkey Meatballs dish is a perfect low-carb, keto-friendly lunch that satisfies your cravings for comfort food. The spaghetti squash provides a great alternative to pasta, while the turkey meatballs are packed with flavor and protein. The marinara sauce ties everything together, making this a delicious and filling meal. It’s a great way to enjoy a classic dish while staying within your Paleo or keto guidelines. Enjoy this satisfying and wholesome lunch!

Paleo Baked Chicken Thighs with Roasted Brussels Sprouts (Low Carb & Keto)

This Paleo Baked Chicken Thighs with Roasted Brussels Sprouts is a simple yet flavorful meal perfect for a low-carb and keto lunch. The chicken thighs are seasoned with a delicious blend of spices and roasted until golden and crispy, while the Brussels sprouts are caramelized to perfection. Packed with protein, healthy fats, and fiber, this dish is a great option for those following a Paleo or keto diet.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons avocado oil
• 1 teaspoon lemon zest
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the chicken thighs.
3. Place the chicken thighs on the baking sheet, skin-side up. Arrange the Brussels sprouts around the chicken.
4. Drizzle the Brussels sprouts with avocado oil and sprinkle with lemon zest. Toss to coat evenly.
5. Roast in the oven for 35-40 minutes, or until the chicken is fully cooked and the skin is crispy. The Brussels sprouts should be tender and slightly caramelized.
6. Garnish with fresh thyme before serving.

The chicken thighs are crispy and juicy, while the Brussels sprouts provide a perfect balance of flavors with their slightly sweet and savory taste. This simple, one-pan dish is not only easy to make but also packed with nutrients, making it an excellent choice for anyone seeking a healthy, flavorful meal. Enjoy this filling and wholesome lunch!

Paleo Zucchini Noodles with Pesto and Grilled Chicken (Low Carb & Keto)

This Paleo Zucchini Noodles with Pesto and Grilled Chicken is a fantastic low-carb and keto-friendly dish. The zucchini noodles serve as a perfect pasta alternative, while the creamy and aromatic pesto sauce brings out a burst of flavor. Grilled chicken adds lean protein, making this a complete and satisfying meal that’s both nutritious and delicious.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 chicken breasts, grilled and sliced
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 garlic cloves
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon olive oil (for sautéing zucchini noodles)
• Parmesan cheese (optional, for garnish)

Instructions:

1. To make the pesto, combine basil leaves, pine nuts, olive oil, garlic, lemon juice, salt, and pepper in a food processor. Blend until smooth, scraping down the sides as needed.
2. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes, until just tender.
3. Toss the zucchini noodles with the pesto sauce until well coated.
4. Serve the zucchini noodles topped with sliced grilled chicken and a sprinkle of Parmesan cheese, if desired.

his Paleo Zucchini Noodles with Pesto and Grilled Chicken dish is a light yet filling low-carb lunch. The zucchini noodles are a great substitute for traditional pasta, while the homemade pesto sauce adds a rich and herbaceous flavor. With lean grilled chicken and a burst of freshness from the basil, this meal is both satisfying and nutrient-dense. Perfect for anyone following a keto or Paleo lifestyle, this dish is full of healthy fats, protein, and fresh ingredients, making it a delicious and well-rounded meal.

Paleo Beef Stir-Fry with Vegetables (Low Carb & Keto)

This Paleo Beef Stir-Fry with Vegetables is a quick and easy lunch option that’s perfect for a low-carb and keto diet. Tender strips of beef are sautéed with a colorful mix of vegetables, including bell peppers, broccoli, and snap peas, all in a savory coconut aminos sauce. This dish is packed with protein, fiber, and healthy fats, making it a wholesome and satisfying choice.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons coconut oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the beef strips and cook for 3-4 minutes, until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the bell peppers, broccoli, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
3. Add the minced garlic and grated ginger to the skillet and cook for another minute, until fragrant.
4. Return the beef to the skillet and pour in the coconut aminos and sesame oil. Stir to coat the beef and vegetables with the sauce. Cook for another 2-3 minutes to heat everything through.
5. Season with salt and pepper to taste, then garnish with sesame seeds and fresh cilantro, if desired.

This Paleo Beef Stir-Fry with Vegetables is a delicious, quick, and healthy low-carb lunch option that’s perfect for those on a keto or Paleo diet. The beef provides a great source of protein, while the vegetables add fiber and vitamins. The savory coconut aminos sauce adds depth of flavor, making this stir-fry a satisfying and flavorful meal. With minimal prep and cook time, it’s an ideal dish for busy days when you want something nutritious and delicious. Enjoy this protein-packed, veggie-filled meal!

Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice (Low Carb & Keto)

These Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice are a delicious and healthy low-carb lunch option. The bell peppers are stuffed with a flavorful mixture of ground beef, cauliflower rice, and seasonings, creating a satisfying dish that’s full of protein and fiber. The cauliflower rice is a perfect substitute for traditional grains, making it an ideal choice for anyone following a keto or Paleo diet.

Ingredients:

• 4 bell peppers, tops removed and seeds discarded
• 1 lb ground beef (grass-fed if preferred)
• 1 small cauliflower, grated or processed into rice-sized pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup tomato sauce (no added sugar)
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds.
2. Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
3. Add the chopped onion and garlic to the skillet and cook until softened, about 3-4 minutes.
4. Stir in the grated cauliflower and cook for another 5 minutes until tender. Add paprika, cumin, oregano, salt, and pepper to the mixture.
5. Add the tomato sauce and cook for an additional 3 minutes, allowing the flavors to combine.
6. Stuff each bell pepper with the beef and cauliflower rice mixture, packing it tightly.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
8. Garnish with fresh cilantro before serving.

These Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice are a flavorful and satisfying lunch option that’s perfect for a low-carb or keto diet. The bell peppers are soft and sweet, complementing the savory beef and cauliflower rice stuffing. This dish is a great way to enjoy a filling and nutritious meal without the carbs, offering a wonderful balance of protein, fiber, and healthy fats. It’s a great option for meal prepping as well, ensuring a tasty and wholesome lunch throughout the week!

Paleo Baked Salmon with Avocado and Tomato Salsa (Low Carb & Keto)

This Paleo Baked Salmon with Avocado and Tomato Salsa is a fresh and vibrant dish that’s perfect for a low-carb or keto lunch. The salmon is baked to perfection and topped with a zesty, creamy avocado and tomato salsa. Rich in omega-3s, healthy fats, and protein, this dish is not only delicious but also nutrient-packed and ideal for those following a Paleo or keto lifestyle.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 large avocado, diced
• 1 cup cherry tomatoes, chopped
• 1/4 red onion, finely diced
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Drizzle the salmon fillets with olive oil and season with garlic powder, paprika, salt, and pepper.
3. Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the salmon is baking, prepare the salsa. In a small bowl, combine the diced avocado, chopped tomatoes, red onion, lime juice, and salt and pepper. Stir gently to combine.
5. Once the salmon is done, top each fillet with the avocado and tomato salsa.
6. Garnish with fresh cilantro and serve immediately.

This Paleo Baked Salmon with Avocado and Tomato Salsa is a flavorful and nutrient-dense dish that fits perfectly into a low-carb or keto meal plan. The richness of the salmon pairs beautifully with the creamy avocado and fresh tomato salsa, offering a balance of healthy fats and protein. It’s quick to prepare and makes for a refreshing and satisfying lunch. This dish is a great way to boost your omega-3 intake while enjoying a delicious, wholesome meal!

Paleo Chicken Fajita Salad (Low Carb & Keto)

This Paleo Chicken Fajita Salad is a zesty and satisfying low-carb, keto-friendly lunch option. The seasoned chicken is sautéed with bell peppers and onions, then served over a bed of crisp lettuce and topped with fresh avocado. This salad is full of flavor and packed with healthy fats, making it a perfect choice for anyone looking for a filling yet light meal.

Ingredients:

• 2 chicken breasts, sliced into thin strips
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 4 cups mixed lettuce (romaine, spinach, etc.)
• 1 avocado, sliced
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a small bowl, mix the chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub this seasoning blend onto the sliced chicken breasts.
2. Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken strips 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 bell peppers and onion. Sauté for 4-5 minutes until the vegetables are tender but still crisp.
4. To assemble the salad, divide the mixed lettuce among four plates. Top with the sautéed chicken, peppers, and onions.
5. Add slices of avocado to each salad and drizzle with lime juice.
6. Garnish with fresh cilantro before serving.

This Paleo Chicken Fajita Salad is a perfect low-carb, keto lunch that’s full of flavor and healthy ingredients. The seasoned chicken, sautéed vegetables, and creamy avocado come together for a satisfying and nutrient-packed meal. With its fresh and zesty lime dressing, this salad is both light and filling, making it a great choice for anyone on a Paleo or keto diet. It’s quick to prepare, full of protein, healthy fats, and fiber, and is a delicious way to enjoy the flavors of fajitas in a salad form. Enjoy!

Paleo Coconut Curry Chicken (Low Carb & Keto)

This Paleo Coconut Curry Chicken is a creamy, aromatic dish that’s perfect for a low-carb and keto lunch. The chicken is simmered in a rich coconut milk sauce with curry spices, creating a comforting and flavorful meal. The dish is full of healthy fats and protein, and the blend of spices adds a warm depth of flavor that will satisfy your taste buds while keeping you on track with your Paleo or keto diet.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs, cut into cubes
• 2 tablespoons coconut oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup chicken broth (or water)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the chicken cubes and cook for 5-6 minutes until browned on all sides. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes until softened and fragrant.
3. Stir in the curry powder, turmeric, and cumin. Cook for another minute to toast the spices.
4. Add the coconut milk and chicken broth to the skillet. Stir to combine and bring to a simmer.
5. Return the chicken to the skillet, season with salt and pepper, and simmer for 10-12 minutes until the chicken is cooked through and the sauce has thickened.
6. Garnish with fresh cilantro before serving.

This Paleo Coconut Curry Chicken is a comforting, flavorful dish that fits perfectly within a low-carb or keto meal plan. The rich, creamy coconut milk sauce combined with aromatic spices creates a deep, satisfying flavor profile. The chicken is tender and juicy, making it a perfect choice for a fulfilling lunch. The curry is full of healthy fats, protein, and anti-inflammatory spices, making it a nutritious and delicious option that will keep you energized throughout the day.

Paleo Grilled Steak with Roasted Vegetables (Low Carb & Keto)

This Paleo Grilled Steak with Roasted Vegetables is a simple yet delicious dish that’s perfect for a low-carb or keto lunch. The steak is grilled to perfection and served alongside a colorful medley of roasted vegetables, making this meal both satisfying and nutritious. It’s packed with protein, healthy fats, and fiber, making it a great choice for anyone looking for a wholesome and hearty meal.

Ingredients:

• 2 ribeye or sirloin steaks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Preheat the grill to medium-high heat. Season the steaks with olive oil, salt, and pepper on both sides.
2. Grill the steaks for 4-6 minutes per side for medium-rare, or longer for desired doneness. Remove from the grill and let rest for 5 minutes.
3. While the steaks are resting, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Place the zucchini, yellow squash, bell pepper, and cherry tomatoes on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and fresh thyme. Toss to coat evenly.
5. Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly caramelized.
6. Serve the grilled steak alongside the roasted vegetables.

This Paleo Grilled Steak with Roasted Vegetables is a simple yet satisfying meal that’s perfect for a low-carb or keto lunch. The juicy, flavorful steak pairs wonderfully with the roasted vegetables, which are tender and full of flavor. This meal is packed with protein, healthy fats, and fiber, making it both filling and nutritious. It’s an excellent choice for anyone looking for a delicious, well-rounded lunch that’s easy to prepare and will keep you energized throughout the day.

Paleo Cauliflower Fried Rice with Chicken (Low Carb & Keto)

This Paleo Cauliflower Fried Rice with Chicken is a low-carb, keto-friendly twist on traditional fried rice. The cauliflower rice serves as a perfect substitute for regular rice, providing a low-carb base without sacrificing flavor. The chicken is stir-fried with vegetables and a savory sauce, creating a delicious and filling meal. It’s a great option for anyone following a Paleo or keto lifestyle and looking for a healthy, easy-to-make lunch.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 2 tablespoons coconut oil
• 2 chicken breasts, cubed
• 1/2 cup peas (optional)
• 1/2 cup carrots, diced
• 2 eggs, beaten
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. In a large skillet or wok, heat coconut oil over medium heat. Add the cubed chicken and cook for 6-8 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the carrots and peas (if using). Cook for 3-4 minutes until tender.
3. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
4. Push the cauliflower rice to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until fully cooked, then mix with the cauliflower rice.
5. Stir in the coconut aminos, sesame oil, and cooked chicken. Season with salt and pepper to taste. Cook for an additional 2-3 minutes to combine all the flavors.
6. Garnish with chopped green onions and serve.

This Paleo Cauliflower Fried Rice with Chicken is a flavorful and satisfying lunch that’s low in carbs but high in nutrients. The cauliflower rice provides a great base for the stir-fried chicken, vegetables, and scrambled eggs, creating a balanced and filling meal. The coconut aminos and sesame oil give the dish an authentic fried rice flavor without the added carbs from traditional rice. It’s a quick, easy, and nutritious lunch option that fits perfectly into a Paleo or keto diet. Enjoy this delicious, veggie-packed meal for a healthy boost of energy!

Note: More recipes are coming soon!