35+ Flavorful Friday Paleo One Pot Recipes to Spice Up Your Night

Fridays are meant for relaxing, unwinding, and spending more time with family and friends.

The last thing you want is to spend hours in the kitchen preparing a complicated meal.

That’s where the magic of one-pot cooking comes in, especially when paired with the wholesome goodness of the Paleo diet.

If you’re craving easy, nutritious, and flavorful meals that require minimal clean-up, you’re in the right place!

In this blog, we’ve rounded up 35+ mouthwatering Paleo one-pot recipes that will make your Friday nights both effortless and delicious.

Whether you’re a seasoned Paleo enthusiast or just starting to explore this healthy way of eating, these recipes are sure to impress and satisfy.

35+ Flavorful Friday Paleo One Pot Recipes to Spice Up Your Night

No need to stress about what to cook for dinner this Friday.

With these 35+ Paleo one-pot recipes, you can enjoy a delicious meal with minimal effort and maximum flavor.

Perfect for busy evenings or when you just want to relax and enjoy a great meal, these recipes offer everything from savory meats to fresh vegetables—all in one pot!

So, next time Friday rolls around, skip the takeout and give these simple, healthy, and satisfying meals a try.

Your taste buds—and your busy schedule—will thank you!

Paleo Chicken and Vegetable One-Pot Stew

This one-pot stew is a nourishing and satisfying dish perfect for a Friday night meal. It’s packed with lean chicken, colorful vegetables, and flavorful herbs, making it a hearty yet low-carb option for your paleo or keto lifestyle. The slow-cooked chicken ensures it is tender, while the vegetables soak up all the delicious broth, creating a perfect balance of texture and taste.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 carrot, sliced
• 2 celery stalks, chopped
• 1 zucchini, sliced
• 2 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken thighs and brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic until soft and fragrant, about 2 minutes.
3. Add the carrots, celery, and zucchini to the pot and stir for another 2 minutes.
4. Pour in the chicken broth and add the thyme, rosemary, salt, and pepper. Bring to a simmer.
5. Return the chicken thighs to the pot and cover. Let it cook for 25-30 minutes until the chicken is cooked through and tender.
6. Remove the chicken thighs, shred with a fork, and return the meat to the pot. Stir everything together and serve hot.
7. Garnish with fresh parsley.

This Paleo Chicken and Vegetable Stew is not only simple but also comforting, making it a perfect Friday night dinner. With its rich flavors from the broth and a variety of vegetables, it offers a balanced, nutrient-dense meal that’s great for those following low-carb or keto diets. The one-pot method ensures minimal cleanup, so you can spend more time relaxing and enjoying your meal. It’s an ideal way to kick off the weekend with a healthy, hearty dinner.

Paleo Beef and Mushroom Skillet

This one-pot skillet recipe combines savory beef, earthy mushrooms, and a touch of garlic to create a satisfying meal that’s both keto and paleo-friendly. The beef is cooked to perfection, while the mushrooms add a deliciously earthy flavor, making it a low-carb, high-protein option for lunch or dinner.

Ingredients:

• 1 lb ground beef (grass-fed preferred)
• 2 tbsp coconut oil
• 1 small onion, diced
• 2 cups mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup beef broth
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula, about 5-7 minutes.
2. Add the diced onion and cook until soft, about 3 minutes.
3. Stir in the garlic and mushrooms, cooking until the mushrooms begin to soften, about 5 minutes.
4. Pour in the beef broth, and add thyme, salt, and pepper. Simmer for 5-7 minutes until the broth reduces and thickens slightly.
5. Taste and adjust seasoning as needed.
6. Serve the beef and mushroom mixture hot, garnished with fresh parsley.

The Paleo Beef and Mushroom Skillet is a perfect Friday lunch that’s both quick to prepare and packed with flavors. The combination of savory beef, tender mushrooms, and aromatic herbs creates a satisfying dish that’s ideal for anyone looking for a keto or low-carb option. This recipe is an excellent choice for those who want to stick to their paleo diet without sacrificing flavor or convenience, making it a go-to for busy weekends.

Paleo Shrimp and Asparagus One-Pot Stir-Fry

This one-pot shrimp and asparagus stir-fry is a vibrant and nutritious meal packed with protein and vegetables. The shrimp cooks quickly, while the asparagus retains its crunch and flavor, making this a light yet satisfying low-carb dish perfect for a quick Friday dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp avocado oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 bell pepper, sliced
• 2 garlic cloves, minced
• 1 tbsp coconut aminos (or tamari)
• 1 tsp lemon juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the avocado oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
2. In the same skillet, add the asparagus and bell pepper. Cook for 3-4 minutes until the vegetables are tender but still crisp.
3. Add the garlic and cook for an additional 1 minute, until fragrant.
4. Stir in the coconut aminos, lemon juice, salt, and pepper. Return the shrimp to the skillet and toss everything together to combine.
5. Serve hot, garnished with fresh cilantro.

his Paleo Shrimp and Asparagus Stir-Fry is the perfect Friday night dish for anyone seeking a quick, flavorful, and nutritious meal. The shrimp is cooked to perfection and paired with crisp, tender asparagus and bell peppers, offering a fresh and light yet filling option. With minimal prep time and a one-pot clean-up, it’s an ideal choice for a hassle-free keto-friendly meal. Enjoy a burst of flavor while keeping your carb intake in check!

Paleo Lemon Garlic Chicken One-Pot Skillet

his tangy and savory one-pot lemon garlic chicken skillet is a perfect dish to enjoy on a Friday evening. The lemony marinade infuses the chicken with bright, fresh flavor, while the garlic adds a rich, aromatic depth. The vegetables are cooked in the same skillet, absorbing all the delicious juices from the chicken, making it a satisfying, low-carb, and keto-friendly meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 zucchini, sliced
• 1 bell pepper, sliced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, mix together the lemon zest, lemon juice, minced garlic, olive oil, fresh thyme, salt, and pepper. Coat the chicken breasts in the marinade and let them sit for 10 minutes to absorb the flavors.
2. Heat a large skillet over medium heat. Place the chicken breasts in the skillet and cook for 6-7 minutes on each side, until the chicken is golden and cooked through.
3. Remove the chicken and set aside. In the same skillet, add the zucchini and bell pepper, and cook for 3-4 minutes until tender.
4. Return the chicken to the skillet, toss with the vegetables, and let it all heat together for 2-3 minutes.
5. Garnish with fresh parsley and serve.

This Paleo Lemon Garlic Chicken One-Pot Skillet offers a delightful balance of citrusy brightness and savory depth, making it a wonderful choice for a Friday meal. The chicken is flavorful and tender, while the veggies provide crunch and freshness. With minimal ingredients and a quick cooking time, this dish is a great way to enjoy a low-carb, keto-friendly meal without spending too much time in the kitchen. Perfect for a hassle-free and delicious dinner to start your weekend.

Paleo Ground Turkey and Spinach Skillet

This simple and delicious one-pot skillet combines lean ground turkey with spinach and aromatic herbs for a flavorful, low-carb dinner option. It’s a quick-cooking dish that’s perfect for anyone following a paleo or keto diet. The spinach wilts down into the turkey mixture, absorbing all the savory seasonings for a satisfying, protein-packed meal.

Ingredients:

• 1 lb ground turkey (preferably organic)
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups fresh spinach, washed
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 6-8 minutes.
2. Add the chopped onion and garlic, cooking for another 2-3 minutes until the onion becomes translucent.
3. Stir in the spinach, oregano, paprika, salt, and pepper. Cook for 2-3 minutes until the spinach wilts down and everything is well combined.
4. Taste and adjust seasoning as needed.
5. Garnish with fresh basil and serve.

This Paleo Ground Turkey and Spinach Skillet is a quick, healthy, and flavorful one-pot meal that’s perfect for a Friday night dinner. The ground turkey provides a lean source of protein, while the spinach adds a rich, earthy flavor. The combination of oregano and paprika adds a nice, aromatic touch, while the fresh basil garnish offers a burst of freshness. This dish is an easy and nutritious choice that’s sure to satisfy your hunger and keep you on track with your paleo or keto diet.

Paleo Salmon and Asparagus One-Pan Bake

This one-pan salmon and asparagus bake is a light yet satisfying meal, perfect for a low-carb, paleo-friendly Friday dinner. The salmon is baked to perfection with a simple seasoning of olive oil, lemon, and herbs, while the asparagus is roasted alongside it, absorbing all the flavorful juices. It’s a healthy and fuss-free meal that requires minimal prep time and cleanup.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, sliced
• 2 garlic cloves, minced
• 1 tsp dried dill
• Salt and pepper to taste
• Fresh lemon wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Arrange the salmon fillets on the baking sheet, skin-side down.
3. Toss the asparagus with olive oil, minced garlic, salt, and pepper, then spread it around the salmon fillets.
4. Drizzle the salmon with olive oil and sprinkle with dried dill, salt, and pepper. Top each fillet with a few slices of lemon.
5. Bake for 15-18 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
6. Serve the salmon with fresh lemon wedges on the side.

The Paleo Salmon and Asparagus One-Pan Bake is a perfect, easy-to-make dish for those following a keto or paleo lifestyle. The salmon is juicy and tender, while the roasted asparagus adds a flavorful, crunchy side. This dish is light yet filling, providing a good balance of protein and healthy fats with minimal carbs. It’s ideal for a no-fuss Friday dinner that still feels like a treat. Plus, the one-pan method means cleanup is a breeze, leaving you with more time to unwind and enjoy your meal.

Paleo Pork Chops with Garlic Herb Cauliflower Rice

This delicious and hearty one-pot recipe features juicy pork chops paired with a flavorful garlic herb cauliflower rice. The pork chops are seared to perfection, creating a crispy exterior, while the cauliflower rice soaks up all the savory flavors. It’s a satisfying, low-carb, keto-friendly meal that’s perfect for a Friday night dinner or a special weekend lunch.

Ingredients:

• 4 bone-in pork chops
• 2 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 medium head of cauliflower, grated into rice-sized pieces (or 4 cups cauliflower rice)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the pork chops with salt, pepper, and rosemary.
2. Sear the pork chops for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add the remaining olive oil. Sauté the diced onion and minced garlic for 2-3 minutes, until soft and fragrant.
4. Add the grated cauliflower rice to the skillet, and stir to combine. Sprinkle with thyme, salt, and pepper, and cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and slightly golden.
5. Serve the pork chops over the garlic herb cauliflower rice and garnish with fresh parsley.

This Paleo Pork Chops with Garlic Herb Cauliflower Rice dish is a perfect Friday meal to enjoy with family or friends. The combination of the tender, savory pork chops and the flavorful cauliflower rice provides a satisfying, healthy alternative to traditional rice-based dishes. The cauliflower rice is light yet hearty, with the garlic and herbs adding depth to each bite. This dish is easy to prepare and a great option for anyone on a keto or paleo diet looking to enjoy a low-carb dinner full of flavor.

Paleo Beef Stir-Fry with Broccoli and Bell Peppers

his one-pot paleo beef stir-fry is a flavorful and quick meal that comes together in no time. It features tender strips of beef, crisp broccoli, and colorful bell peppers, all tossed together in a savory sauce made with coconut aminos and garlic. It’s a low-carb, keto-friendly dish that’s perfect for a healthy Friday night dinner.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp avocado oil
• 1 bell pepper, sliced
• 2 cups broccoli florets
• 2 garlic cloves, minced
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook until browned, about 4-5 minutes. Remove the beef and set it aside.
2. In the same skillet, add the bell pepper and broccoli florets. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
3. Add the garlic, ginger, coconut aminos, and sesame oil. Stir everything together and cook for another 1-2 minutes.
4. Return the cooked beef to the skillet, tossing it with the vegetables and sauce. Stir-fry for an additional 2 minutes, ensuring everything is well coated and heated through.
5. Serve the stir-fry garnished with sesame seeds and fresh cilantro if desired.

This Paleo Beef Stir-Fry with Broccoli and Bell Peppers is an incredibly quick and nutritious dish that’s perfect for a busy Friday night. The tender beef, crisp vegetables, and savory coconut aminos sauce make it a satisfying meal that aligns with keto and paleo diets. It’s low-carb, high in protein, and packed with flavor, making it a fantastic option for anyone looking to enjoy a healthy, delicious dinner without spending too much time in the kitchen. This one-pot dish ensures minimal cleanup, leaving you with more time to relax.

Paleo Baked Chicken with Brussels Sprouts and Bacon

This one-pot baked chicken dish with Brussels sprouts and crispy bacon is a perfect combination of rich, smoky flavors and savory goodness. The chicken is roasted to juicy perfection, while the Brussels sprouts get beautifully caramelized in the bacon fat, creating a hearty, low-carb, and keto-friendly meal that’s perfect for a Friday night feast.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 lb Brussels sprouts, halved
• 4 slices bacon, chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh thyme, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the chicken thighs with olive oil, smoked paprika, dried thyme, salt, and pepper. Place the chicken thighs on the baking sheet, skin-side up.
3. In a skillet, cook the bacon over medium heat until crispy, about 5 minutes. Remove the bacon and set aside, leaving the bacon drippings in the skillet.
4. Add the halved Brussels sprouts to the skillet with the bacon drippings and sauté for 3-4 minutes until they are lightly browned.
5. Add the minced garlic to the Brussels sprouts and sauté for another minute until fragrant.
6. Arrange the Brussels sprouts around the chicken thighs on the baking sheet. Drizzle with a little more olive oil, if needed, and season with salt and pepper.
7. Roast in the oven for 35-40 minutes, until the chicken is fully cooked and the Brussels sprouts are crispy and caramelized.
8. Sprinkle the crispy bacon over the chicken and Brussels sprouts and garnish with fresh thyme.

This Paleo Baked Chicken with Brussels Sprouts and Bacon is a flavorful, filling, and low-carb dish that’s perfect for a relaxing Friday night dinner. The chicken is perfectly roasted with crispy skin, while the Brussels sprouts caramelize in the bacon fat, adding a smoky richness. The bacon topping brings a satisfying crunch and savory flavor that complements the dish beautifully. It’s an easy-to-make, one-pot meal that’s both nutritious and indulgent, making it an ideal choice for those following a keto or paleo diet. Plus, the bacon adds just the right touch of decadence for a special end-of-week treat.

Paleo Zucchini Noodles with Turkey Meatballs

This one-pot dish features juicy turkey meatballs paired with fresh, low-carb zucchini noodles in a rich tomato sauce. It’s a light yet filling dinner that fits perfectly into a paleo and keto lifestyle. The turkey meatballs are packed with flavor from herbs and spices, while the zucchini noodles provide a satisfying alternative to pasta. This dish is not only delicious but also easy to prepare and clean up afterward.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated parmesan (optional for keto)
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 4 medium zucchinis, spiralized into noodles
• 1 cup sugar-free marinara sauce
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). In a bowl, combine the ground turkey, egg, almond flour, parmesan (if using), oregano, basil, parsley, salt, and pepper. Mix until well combined, then form into small meatballs (about 12-15 meatballs).
2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
3. Once the meatballs are browned, add the marinara sauce to the skillet, covering the meatballs with the sauce. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the meatballs are fully cooked.
4. While the meatballs are baking, heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until tender but still slightly firm. Season with salt and pepper.
5. Once the meatballs are cooked, remove the skillet from the oven. Serve the meatballs over the zucchini noodles and top with fresh basil, if desired.

he Paleo Zucchini Noodles with Turkey Meatballs offer a healthy and delicious twist on a classic pasta dish. The turkey meatballs are juicy and flavorful, perfectly complemented by the zucchini noodles that soak up the rich marinara sauce. This dish is an excellent low-carb, keto-friendly alternative to traditional spaghetti and meatballs. It’s a great way to enjoy the flavors of a comforting Italian meal while keeping it light and nutritious. Plus, it’s quick to prepare and easy to clean up, making it a perfect choice for a busy Friday night dinner.

Paleo Garlic Herb Shrimp and Asparagus

This one-pot garlic herb shrimp and asparagus dish is a quick, light, and flavorful meal that’s perfect for a Friday evening. The shrimp is perfectly seasoned with garlic and herbs, and the asparagus is tender yet crisp. Together, they make a delicious low-carb, paleo-friendly meal that’s high in protein and healthy fats, perfect for a keto lifestyle.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 4 garlic cloves, minced
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining olive oil. Add the asparagus and cook for about 4-5 minutes, stirring occasionally, until the asparagus is tender but still crisp.
3. Add the garlic, lemon zest, lemon juice, thyme, oregano, salt, and pepper to the skillet. Stir for 1-2 minutes until the garlic becomes fragrant and the asparagus is coated in the seasoning.
4. Return the shrimp to the skillet and toss everything together until well combined and heated through.
5. Garnish with fresh parsley and serve immediately.

The Paleo Garlic Herb Shrimp and Asparagus dish is an easy and flavorful meal that’s perfect for a light yet satisfying Friday night dinner. The shrimp is tender and infused with the bold flavors of garlic and lemon, while the asparagus adds a nice crunch and freshness. This dish is not only low-carb and keto-friendly, but it also provides a good balance of protein, healthy fats, and vegetables. With minimal ingredients and a quick cook time, it’s a perfect go-to recipe when you want something healthy and delicious without spending too much time in the kitchen.

Paleo Steak and Roasted Vegetables One-Pan Dinner

This one-pan steak and roasted vegetables dish is a simple yet satisfying meal, featuring perfectly cooked steak paired with a variety of roasted vegetables. The steak is seasoned to perfection and seared in the pan, while the vegetables roast alongside, soaking up the savory juices. It’s a low-carb, paleo-friendly meal that’s easy to prepare and packed with flavor, making it an excellent choice for a Friday dinner.

Ingredients:

• 2 boneless ribeye steaks (or your choice of cut)
• 2 tbsp olive oil
• 1 large sweet potato, diced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, chopped
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh thyme (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the diced sweet potato, bell pepper, zucchini, and red onion with 1 tablespoon of olive oil, garlic powder, smoked paprika, salt, and pepper. Spread the vegetables in a single layer on the baking sheet.
3. Roast the vegetables for 20 minutes, stirring halfway through to ensure even cooking.
4. While the vegetables are roasting, heat the remaining olive oil in a large skillet over medium-high heat. Season the steaks with rosemary, salt, and pepper.
5. Once the skillet is hot, add the steaks and cook for about 4-5 minutes per side, depending on your preferred level of doneness. Let the steaks rest for a few minutes before slicing.
6. Serve the sliced steak with the roasted vegetables and garnish with fresh thyme if desired.

The Paleo Steak and Roasted Vegetables One-Pan Dinner is the perfect Friday meal for meat lovers who want something hearty and satisfying. The steak is juicy and perfectly seasoned, while the roasted vegetables add a nice balance of sweetness and savory flavors. This dish is not only low-carb and paleo-friendly, but it also offers a simple, no-fuss way to prepare a delicious meal without a lot of cleanup. It’s a filling and nutritious dinner that’s great for starting your weekend off right, packed with protein, healthy fats, and plenty of vegetables.

Paleo Chicken and Sweet Potato Skillet

This one-pan paleo chicken and sweet potato skillet is a deliciously satisfying dish that’s full of flavor. The chicken breasts are seared to a golden brown and paired with tender, caramelized sweet potatoes. The addition of fresh herbs and seasonings makes it a hearty and low-carb meal, perfect for those following a keto or paleo diet. With minimal prep and cleanup, it’s an easy dish that’s perfect for a Friday night dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 medium sweet potatoes, peeled and diced
• 1 red onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, smoked paprika, thyme, and cumin.
2. Add the chicken breasts to the skillet and cook for 5-7 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil and sauté the diced sweet potatoes and red onion for about 10 minutes, stirring occasionally, until the sweet potatoes are tender and lightly caramelized.
4. Add the minced garlic and cook for another 1-2 minutes until fragrant.
5. Slice the chicken breasts and return them to the skillet, mixing them with the sweet potatoes and onions. Cook for 2-3 more minutes to allow the flavors to meld together.
6. Garnish with fresh parsley and serve.

The Paleo Chicken and Sweet Potato Skillet is a flavorful, filling meal that’s easy to make and perfect for a low-carb Friday dinner. The sweet potatoes offer a naturally sweet contrast to the savory, seasoned chicken, while the onion and garlic add aromatic depth. This dish is a great way to enjoy a balanced meal with protein, healthy fats, and plenty of vegetables, all cooked in one pan for minimal cleanup. It’s a comforting, nutrient-packed dish that’s sure to become a family favorite.

Paleo Shrimp and Avocado Salad

This Paleo Shrimp and Avocado Salad is a refreshing and healthy dish that’s perfect for a light Friday lunch or dinner. The shrimp are sautéed with garlic and lime, then combined with creamy avocado, crunchy vegetables, and a zesty homemade dressing. This dish is a great choice for those following a paleo or keto diet, offering healthy fats, protein, and plenty of fresh flavors.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Juice of 1 lime
• Salt and pepper to taste
• 1 avocado, diced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 2 cups mixed greens (arugula, spinach, or kale)
• 2 tbsp olive oil (for dressing)
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Add the minced garlic and lime juice, and cook for an additional minute until fragrant. Remove the shrimp from the skillet and set aside.
2. In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and diced avocado.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Toss the salad with the dressing, then top with the cooked shrimp.
5. Garnish with fresh cilantro and serve.

This Paleo Shrimp and Avocado Salad is a light, refreshing, and nutritious meal that’s perfect for a Friday lunch or dinner. The shrimp adds a savory, protein-packed element, while the avocado brings creaminess and healthy fats to the dish. The crisp vegetables and tangy dressing create a well-balanced and flavorful salad. This meal is not only low-carb and keto-friendly, but it’s also incredibly satisfying, making it an ideal choice when you’re craving something healthy and light but still full of flavor.

Paleo Beef and Vegetable Stir-Fry

This Paleo Beef and Vegetable Stir-Fry is a quick and tasty one-pan meal, loaded with tender strips of beef, colorful vegetables, and a savory coconut aminos sauce. It’s an ideal choice for a low-carb, keto-friendly dinner that comes together in under 30 minutes. The combination of vegetables adds crunch and freshness, while the beef provides a satisfying source of protein.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp avocado oil
• 1 bell pepper, sliced
• 1 cup snap peas
• 1 small carrot, julienned
• 2 garlic cloves, minced
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes, until browned. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of avocado oil. Add the bell pepper, snap peas, and carrot, and stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
3. Add the minced garlic, coconut aminos, sesame oil, grated ginger, salt, and pepper. Stir well to coat the vegetables and let everything cook for another 1-2 minutes.
4. Return the cooked beef to the skillet and toss everything together. Stir-fry for an additional 2-3 minutes to combine the flavors.
5. Garnish with sesame seeds and fresh cilantro, if desired, and serve immediately.

This Paleo Beef and Vegetable Stir-Fry is a quick, flavorful, and nutrient-packed meal that’s perfect for a busy Friday evening. The tender beef, crisp vegetables, and savory coconut aminos sauce come together in a harmonious and satisfying way. This dish is low in carbs, high in protein, and offers plenty of healthy fats, making it an excellent choice for those following a keto or paleo lifestyle. It’s easy to prepare and perfect for when you want a wholesome meal without a lot of time in the kitchen. Plus, it’s a one-pan dish, making cleanup a breeze!

Note: More recipes are coming soon!