45+ Quick and Easy Friday Paleo Lunch Recipes to End Your Week

As the week winds down, it’s time to give yourself a well-deserved treat with a delicious and nutritious lunch.

If you’re following the Paleo diet, you know the challenge of creating satisfying, flavorful meals that align with your health goals.

That’s where these 45+ Friday Paleo lunch recipes come in. Whether you’re working from home, heading to the office, or enjoying a day off, these meals will keep you energized and satisfied without the guilt.

From fresh salads and savory bowls to protein-packed wraps and hearty soups, there’s a recipe for every taste and preference.

The best part?

They’re quick, easy, and full of clean ingredients that will leave you feeling your best as you head into the weekend.

45+ Quick and Easy Friday Paleo Lunch Recipes to End Your Week

With so many options to choose from, your Friday lunches will no longer be dull or repetitive.

These 45+ Paleo lunch recipes not only keep you aligned with your health goals but also ensure you’re eating tasty meals that are both satisfying and nourishing.

Whether you’re a Paleo pro or just getting started, these recipes will add variety and flavor to your lunch routine.

Say goodbye to the usual lunchtime slump and embrace a fresh, vibrant, and healthy approach to your end-of-week meals.

Enjoy your Friday lunch, and let it be the perfect start to a rejuvenating weekend!

Zucchini Noodles with Pesto Chicken

This Zucchini Noodles with Pesto Chicken recipe is a perfect low-carb, keto-friendly lunch option. It features zucchini noodles (or “zoodles”) as a healthy pasta alternative, paired with tender, juicy chicken breast coated in a rich and vibrant pesto sauce. The combination of fresh basil, garlic, and olive oil in the pesto delivers a burst of flavor, making this dish satisfying without any unnecessary carbs.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 chicken breasts
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon Parmesan cheese (optional)
• Fresh basil leaves for garnish

Instructions:

1. Heat the olive oil in a pan over medium heat. Season the chicken breasts with salt and pepper, then cook them in the pan for 6-7 minutes per side until fully cooked through. Remove from heat and set aside.
2. While the chicken is cooking, spiralize the zucchinis to create noodles.
3. In the same pan, toss the zucchini noodles over medium heat for 2-3 minutes until slightly softened.
4. Slice the chicken into thin strips and set aside.
5. Once the zucchini noodles are ready, mix in the pesto sauce until evenly coated.
6. Serve the pesto noodles topped with sliced chicken, a sprinkle of Parmesan (optional), and fresh basil for garnish.

This Zucchini Noodles with Pesto Chicken recipe is a light yet satisfying lunch that’s full of flavor while staying low in carbs. The pesto adds a savory, herbaceous kick to the zucchini noodles, and the chicken provides a lean source of protein. It’s perfect for those following a keto or paleo lifestyle, delivering all the flavors you crave without the carb load.

Avocado Tuna Salad Lettuce Wraps

The Avocado Tuna Salad Lettuce Wraps are a delightful, low-carb lunch option packed with healthy fats and protein. This simple and refreshing dish replaces bread with crunchy, fresh lettuce wraps, making it an ideal choice for keto or paleo diets. The creamy avocado combined with tuna, red onion, and a light squeeze of lemon offers a refreshing, satisfying bite that’s both filling and nutritious.

Ingredients:

• 1 can of tuna (in water or olive oil), drained
• 1 ripe avocado, mashed
• 2 tablespoons mayonnaise (or paleo mayo)
• 1 tablespoon Dijon mustard
• 1 tablespoon red onion, finely chopped
• Juice of 1/2 lemon
• Salt and pepper to taste
• 6 large lettuce leaves (romaine or butter lettuce)

Instructions:

1. In a bowl, combine the drained tuna, mashed avocado, mayonnaise, Dijon mustard, red onion, lemon juice, salt, and pepper. Mix well until all ingredients are combined.
2. Lay out the lettuce leaves and spoon a generous amount of the tuna salad onto each leaf.
3. Gently fold the lettuce leaves into wraps, securing the filling inside.
4. Serve immediately or refrigerate for later.

These Avocado Tuna Salad Lettuce Wraps are the perfect quick and healthy low-carb lunch. The creamy avocado not only adds healthy fats but also enhances the flavor of the tuna salad. The crunchiness of the lettuce wraps adds texture while keeping the dish light and fresh. Whether you’re looking for a paleo lunch or a keto-friendly option, this recipe hits the mark for a nutrient-dense meal without the carbs.

Spaghetti Squash with Ground Beef and Marinara

Spaghetti Squash with Ground Beef and Marinara is a comforting and filling low-carb dish that’s perfect for a keto or paleo lunch. Instead of traditional pasta, this recipe uses roasted spaghetti squash as a healthier alternative. Topped with a rich marinara sauce and seasoned ground beef, it’s a well-rounded meal that satisfies cravings for Italian comfort food without compromising your low-carb goals.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef
• 1 cup marinara sauce (sugar-free or homemade)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper, and roast in the oven for 40-45 minutes, or until the flesh is tender.
2. While the squash is roasting, heat a pan over medium heat and cook the ground beef, breaking it apart as it cooks. Season with Italian seasoning, salt, and pepper, and cook until browned and fully cooked.
3. Stir in the marinara sauce and let it simmer for 5-7 minutes to combine the flavors.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. Top the squash with the ground beef and marinara sauce mixture. Garnish with fresh basil and serve.

Spaghetti Squash with Ground Beef and Marinara is a satisfying, low-carb lunch option that brings the flavors of traditional pasta dishes without the carb overload. The spaghetti squash provides a deliciously light base, while the ground beef and marinara sauce offer a hearty, savory topping. It’s an ideal dish for anyone following a paleo or keto diet, offering the comforting experience of pasta without straying from your health goals.

Eggplant Lasagna with Ground Turkey

This Eggplant Lasagna with Ground Turkey is a fantastic low-carb, keto-friendly alternative to traditional lasagna. Instead of pasta, thinly sliced eggplant layers serve as the base, offering a hearty texture that mimics noodles. Combined with lean ground turkey, rich tomato sauce, and a blend of cheeses, this dish delivers all the flavors of classic lasagna without the carbs.

Ingredients:

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
• 1 lb ground turkey
• 2 cups marinara sauce (sugar-free or homemade)
• 1 cup ricotta cheese (optional for paleo)
• 1 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the eggplant and lightly salt the slices to draw out moisture. Let them sit for 10-15 minutes, then pat dry with paper towels.
2. Heat a pan over medium heat and cook the ground turkey until browned, breaking it apart as it cooks. Season with garlic powder, oregano, salt, and pepper.
3. Add the marinara sauce to the turkey, and simmer for 5-10 minutes to let the flavors meld.
4. In a baking dish, layer eggplant slices at the bottom, followed by a spoonful of the turkey marinara mixture, and a sprinkle of ricotta (if using) and mozzarella. Repeat layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
5. Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the eggplant is tender. Garnish with fresh basil before This Eggplant Lasagna with Ground Turkey is a savory and satisfying meal that provides the comforting essence of lasagna without the carbs. The eggplant layers are a great substitute for traditional noodles, and the ground turkey keeps it lean while the cheese adds rich flavor. It’s an excellent choice for a keto or paleo lunch that will keep you full and content.

Grilled Salmon with Asparagus and Lemon Butter

Grilled Salmon with Asparagus and Lemon Butter is a simple yet elegant low-carb, keto-friendly lunch that packs in healthy fats, protein, and vegetables. The rich and flaky salmon pairs perfectly with the lightly charred asparagus, while the zesty lemon butter sauce enhances the entire dish with a burst of freshness. This meal is not only nutritious but also incredibly flavorful and quick to prepare.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 tablespoon butter
• Juice of 1 lemon
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the grill or a grill pan over medium heat. Drizzle the salmon fillets and asparagus with olive oil and season with salt and pepper.
2. Grill the salmon for about 4-5 minutes per side, or until cooked through. Grill the asparagus for about 3-4 minutes, turning occasionally, until tender and slightly charred.
3. While the salmon and asparagus are cooking, melt the butter in a small pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the lemon juice, and stir to combine.
4. Once everything is cooked, serve the salmon fillets with grilled asparagus and drizzle with the lemon butter sauce. Garnish with fresh parsley before serving.

This Grilled Salmon with Asparagus and Lemon Butter is a light, nutritious, and satisfying lunch that is perfect for a keto or paleo diet. The salmon is rich in omega-3 fatty acids, and the asparagus adds a healthy vegetable component. The lemon butter sauce ties everything together, providing a bright and flavorful finish to the dish. It’s a quick and easy meal that doesn’t sacrifice flavor or nutrition.

Chicken Avocado Salad

The Chicken Avocado Salad is a refreshing, low-carb, and keto-friendly lunch that combines lean chicken breast with creamy avocado, crunchy vegetables, and a zesty homemade dressing. This dish is packed with healthy fats and protein, making it a filling meal that keeps you energized throughout the day. It’s an excellent option for anyone on a paleo or keto diet looking for a light yet satisfying meal.

Ingredients:

• 2 chicken breasts, cooked and diced
• 1 ripe avocado, diced
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
2. In a large salad bowl, combine the mixed greens, diced chicken, avocado, cucumber, red onion, and cherry tomatoes.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for later.

The Chicken Avocado Salad is a light, fresh, and satisfying lunch that’s perfect for anyone following a keto or paleo lifestyle. The creamy avocado and tender chicken provide healthy fats and protein, while the crisp vegetables add crunch and nutrients. The homemade dressing brings a zesty touch, making this salad both flavorful and refreshing. It’s an ideal option for those seeking a low-carb meal that is easy to prepare and full of flavor.

Cauliflower Fried Rice with Shrimp

Cauliflower Fried Rice with Shrimp is a delicious low-carb, keto-friendly twist on the classic fried rice dish. By using cauliflower rice instead of regular rice, this dish remains light but still packs all the savory flavors of the traditional version. Paired with succulent shrimp, veggies, and a soy-free sauce, it’s an easy and healthy lunch option that will leave you feeling satisfied.

Ingredients:

• 1 medium head of cauliflower (or 4 cups cauliflower rice)
• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 garlic cloves, minced
• 2 eggs, scrambled
• 2 tablespoons coconut aminos (or soy sauce alternative)
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. If using a whole cauliflower, chop it into florets and pulse it in a food processor until it resembles rice grains. Alternatively, you can buy pre-made cauliflower rice.
2. Heat olive oil in a large skillet or wok over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the pan and set aside.
3. In the same pan, add diced onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.
4. Add the cauliflower rice to the pan and cook for 5-6 minutes, stirring occasionally until tender.
5. Push the cauliflower rice to one side of the pan and scramble the eggs on the other side. Once cooked, mix the eggs into the rice.
6. Add the cooked shrimp back to the pan, along with the coconut aminos, sesame oil, salt, and pepper. Stir well to combine and cook for an additional 2-3 minutes.
7. Garnish with green onions and serve.

Cauliflower Fried Rice with Shrimp is a satisfying, flavorful, and low-carb lunch that tastes just like the traditional fried rice, but without the added carbs. The cauliflower rice provides the perfect base, while the shrimp adds protein and richness. The coconut aminos give it that signature umami flavor, making this dish both healthy and delicious. It’s a great option for anyone following a keto or paleo diet looking for a quick and tasty meal.

Turkey and Avocado Lettuce Wraps

These Turkey and Avocado Lettuce Wraps are an easy, fresh, and low-carb lunch that combines lean turkey with creamy avocado, crunchy veggies, and a tangy mustard sauce. Wrapped in large lettuce leaves instead of tortillas, they are the perfect paleo and keto-friendly option for a quick and nutritious meal. You’ll get a delicious combination of protein, healthy fats, and fiber in every bite.

Ingredients:

• 1 lb ground turkey
• 1 ripe avocado, sliced
• 1 small cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon mustard (or paleo-friendly mustard)
• Salt and pepper to taste
• 6 large lettuce leaves (romaine or butter lettuce)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground turkey, breaking it apart with a spatula, and cook until browned and fully cooked. Season with salt and pepper.
2. In a small bowl, combine the mustard with a teaspoon of water to thin it out, then set aside.
3. Lay out the lettuce leaves and spoon a generous amount of the cooked turkey onto each leaf.
4. Top with sliced avocado, cucumber, red onion, and a drizzle of mustard sauce.
5. Wrap the lettuce around the fillings to create a wrap and serve immediately.

Turkey and Avocado Lettuce Wraps are a refreshing and satisfying low-carb lunch that’s perfect for those on a keto or paleo diet. The turkey provides lean protein, while the avocado adds healthy fats and a creamy texture. The crunchy vegetables and tangy mustard sauce elevate the flavor, making this dish both delicious and nutritious. It’s a simple, portable, and quick meal that doesn’t compromise on taste or nutrition.

Baked Chicken Thighs with Roasted Brussels Sprouts

Baked Chicken Thighs with Roasted Brussels Sprouts is a simple and wholesome low-carb lunch that combines juicy, tender chicken thighs with caramelized Brussels sprouts. This meal is full of flavor thanks to the crispy chicken skin and the savory roasted vegetables. It’s the perfect choice for a satisfying and keto-friendly lunch that’s both hearty and nutritious.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the chicken thighs with garlic powder, dried thyme, salt, and pepper. Drizzle with 1 tablespoon of olive oil and place on a baking sheet.
3. In a separate bowl, toss the halved Brussels sprouts with the remaining olive oil, salt, and pepper. Spread them out on the baking sheet around the chicken thighs.
4. Roast in the oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy, and the Brussels sprouts are golden brown and tender.
5. Garnish with fresh parsley and serve.

Baked Chicken Thighs with Roasted Brussels Sprouts is a flavorful, low-carb lunch that’s perfect for a keto or paleo diet. The chicken thighs are juicy and crispy, providing rich protein, while the Brussels sprouts offer a delicious, slightly caramelized side that’s full of fiber and nutrients. This meal is simple to prepare, satisfying, and provides a great balance of protein and vegetables. It’s a hearty lunch that will keep you full and energized throughout the day.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a classic low-carb, keto-friendly lunch that delivers a savory, satisfying meal without the carbs. Tender strips of beef are cooked with crisp-tender broccoli in a flavorful, soy-free sauce that mimics the taste of traditional stir-fry. This dish is quick to prepare, full of protein, and offers a perfect balance of vegetables and healthy fats, making it an ideal meal for those following a keto or paleo diet.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 3 tablespoons coconut aminos (or soy sauce alternative)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large pan or wok over medium-high heat. Add the sliced beef and cook for 2-3 minutes until browned and cooked through. Remove the beef from the pan and set aside.
2. In the same pan, add the broccoli florets and stir-fry for about 4-5 minutes, or until tender-crisp.
3. While the broccoli is cooking, mix together the coconut aminos, sesame oil, rice vinegar, garlic, and ginger in a small bowl.
4. Return the beef to the pan, pour the sauce over it, and stir to combine. Cook for an additional 2-3 minutes to let the flavors meld together.
5. Season with salt and pepper to taste, and garnish with sesame seeds before serving.

Beef and Broccoli Stir-Fry is an incredibly flavorful and satisfying low-carb lunch. The beef provides rich protein, while the broccoli adds fiber and crunch. The coconut aminos and sesame oil offer a savory depth of flavor, mimicking traditional stir-fry sauces without the carbs. This dish is a great option for a quick and healthy keto or paleo meal that’s full of flavor and nutrients.

Grilled Pork Chops with Cabbage Slaw

Grilled Pork Chops with Cabbage Slaw is a delicious and simple low-carb lunch that’s both hearty and refreshing. The smoky, charred pork chops are paired with a tangy cabbage slaw made with fresh vegetables and a light vinaigrette dressing. This meal is full of protein and fiber, making it a satisfying option for anyone following a keto or paleo diet.

Ingredients:

• 4 bone-in pork chops
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups shredded cabbage (green or red)
• 1/2 cup shredded carrots
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon honey (optional for paleo)
• Fresh parsley for garnish

Instructions:

1. Preheat the grill to medium-high heat. Drizzle the pork chops with olive oil and season with salt and pepper.
2. Grill the pork chops for 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C) and are cooked through.
3. While the pork chops are grilling, prepare the slaw by combining the shredded cabbage, carrots, apple cider vinegar, Dijon mustard, olive oil, honey (if using), salt, and pepper in a bowl. Toss until well combined.
4. Serve the grilled pork chops with a generous side of cabbage slaw. Garnish with fresh parsley.

Grilled Pork Chops with Cabbage Slaw is a well-rounded, low-carb meal that’s both filling and flavorful. The smoky pork chops are perfectly complemented by the crunchy, tangy slaw, which adds a refreshing contrast. This dish is packed with protein and fiber, making it a great choice for anyone following a paleo or keto lifestyle. It’s an easy-to-make, nutritious meal that will keep you satisfied throughout the day.

Chicken and Spinach Stuffed Mushrooms

Chicken and Spinach Stuffed Mushrooms are a delicious, low-carb lunch option that’s perfect for those following a keto or paleo diet. Large mushroom caps are stuffed with a savory mixture of ground chicken, spinach, garlic, and herbs, then baked to golden perfection. These bite-sized, nutrient-packed mushrooms are a great way to enjoy a satisfying meal that’s both light and full of flavor.

Ingredients:

• 12 large cremini or white mushrooms, stems removed
• 1 lb ground chicken
• 2 cups fresh spinach, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup shredded Parmesan cheese (optional for paleo)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add the ground chicken and cook until browned, breaking it up as it cooks.
3. Add the minced garlic and chopped spinach to the pan, and sauté for 2-3 minutes until the spinach wilts and the garlic becomes fragrant. Season with oregano, garlic powder, salt, and pepper.
4. Stuff each mushroom cap with the chicken and spinach mixture, pressing the filling down slightly to pack it in.
5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.
6. If desired, sprinkle with shredded Parmesan cheese and bake for an additional 2-3 minutes to melt.

chicken and Spinach Stuffed Mushrooms are a flavorful, low-carb lunch that combines savory chicken, nutrient-rich spinach, and earthy mushrooms. The stuffed mushrooms are easy to make and offer a delightful combination of textures and flavors. This dish is perfect for a keto or paleo lifestyle, offering protein, healthy fats, and fiber in each bite. Whether you’re craving something light or need a quick meal, these stuffed mushrooms are a great option.

zucchini Noodles with Pesto and Grilled Chicken

Zucchini Noodles with Pesto and Grilled Chicken is a fresh and flavorful low-carb, keto-friendly dish that mimics traditional pasta with a healthy twist. Zucchini noodles are tossed with a vibrant, aromatic pesto sauce made from fresh basil, garlic, and olive oil, then topped with juicy grilled chicken for added protein. This dish is light yet filling, perfect for a satisfying lunch that fits into a keto or paleo diet.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts for paleo)
• 1/4 cup Parmesan cheese (optional for paleo)
• 1/4 cup olive oil
• 2 garlic cloves
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Drizzle the chicken breasts with olive oil, and season with salt and pepper. Grill the chicken for 5-7 minutes per side, or until fully cooked (internal temperature of 165°F or 74°C). Set aside to rest.
2. While the chicken is grilling, make the pesto: In a food processor, combine the basil, pine nuts, Parmesan (if using), garlic, and olive oil. Process until smooth and creamy. Season with salt and pepper to taste.
3. Using a spiralizer, create zucchini noodles. Heat a large pan over medium heat and sauté the zucchini noodles for 2-3 minutes, just until tender but still crisp.
4. Toss the zucchini noodles with the pesto sauce until evenly coated.
5. Slice the grilled chicken and serve on top of the pesto zucchini noodles.

Zucchini Noodles with Pesto and Grilled Chicken is a vibrant, keto-friendly lunch that feels indulgent while staying low-carb. The zucchini noodles serve as a healthy alternative to traditional pasta, while the grilled chicken adds lean protein. The pesto brings a fresh burst of flavor, making this dish both nutritious and satisfying. It’s a perfect lunch for anyone looking for a light yet filling meal that’s easy to prepare.

Shrimp and Avocado Cucumber Salad

Shrimp and Avocado Cucumber Salad is a light and refreshing low-carb, keto-friendly meal that’s perfect for a quick lunch. The combination of succulent shrimp, creamy avocado, and crisp cucumber is tossed in a tangy lemon dressing, offering a perfect balance of flavors and textures. This dish is packed with healthy fats, protein, and fiber, making it an excellent choice for a nutritious and satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 large cucumber, sliced
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. In a medium skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, until they are pink and opaque. Season with salt and pepper.
2. In a large bowl, combine the sliced cucumber, diced avocado, red onion, and cooked shrimp.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with fresh cilantro or parsley before serving.

Shrimp and Avocado Cucumber Salad is a light, refreshing, and low-carb lunch that’s both satisfying and nutritious. The shrimp provides protein, while the avocado adds healthy fats and creaminess. The cucumber gives a refreshing crunch, and the tangy lemon dressing ties everything together. This dish is perfect for a keto or paleo lunch that’s easy to prepare, full of flavor, and rich in nutrients.

Grilled Veggie and Chicken Skewers

Grilled Veggie and Chicken Skewers are a colorful and flavorful low-carb lunch that combines marinated chicken and vibrant vegetables on skewers, grilled to perfection. The combination of protein-packed chicken and nutrient-dense vegetables makes this meal both filling and balanced. This dish is easy to prepare and can be customized with your favorite veggies, making it a versatile keto and paleo-friendly option.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh lemon wedges for serving

Instructions:

1. In a bowl, combine the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken chunks and toss to coat. Let marinate for at least 20 minutes.
2. Preheat the grill to medium-high heat. Thread the marinated chicken, bell pepper, zucchini, red onion, and cherry tomatoes onto skewers.
3. Grill the skewers for 4-5 minutes per side, or until the chicken is fully cooked and the vegetables are tender and slightly charred.
4. Serve the skewers with fresh lemon wedges for a burst of citrus.

Grilled Veggie and Chicken Skewers are a flavorful, low-carb lunch that combines protein-rich chicken with colorful, roasted vegetables. The marinade infuses the chicken with savory flavors, while the grilled vegetables offer a delightful smoky sweetness. This dish is not only satisfying but also versatile and easy to make. Whether you’re following a keto or paleo diet, these skewers are the perfect option for a quick, healthy, and delicious meal.

Note: More recipes are coming soon!