35+ Delicious Quick Friday Paleo Recipes for a Stress-Free Night

Weekends are made for relaxation, and what better way to start your Friday night than with a delicious, easy-to-make Paleo meal?

Whether you’re looking to end the workweek on a healthy note or simply want to indulge in something tasty without spending hours in the kitchen, Paleo recipes can be both quick and satisfying.

The Paleo diet, which focuses on whole foods such as lean meats, vegetables, fruits, nuts, and seeds, can easily be adapted into simple and flavorful dishes.

In this article, we’ve gathered 35+ Paleo-friendly recipes that are perfect for your Friday nights.

These meals are designed to be quick, nutritious, and full of flavor, so you can spend less time cooking and more time enjoying your evening.

35+ Delicious Quick Friday Paleo Recipes for a Stress-Free Night

There you have it – 35+ Paleo quick recipes to make your Friday nights both tasty and stress-free! From fresh salads and grilled meats to hearty stews and zesty appetizers, these recipes prove that eating healthy doesn’t have to be complicated.

Whether you’re preparing a solo meal or cooking for a group, these dishes are simple, satisfying, and perfect for a busy end to the week.

So, next time you’re deciding what to cook, remember that Paleo can be quick, easy, and most importantly, delicious.

Enjoy your Friday night with a nourishing meal that supports your healthy lifestyle!

Paleo Avocado Chicken Salad

This creamy, satisfying Paleo Avocado Chicken Salad is a delicious and easy-to-make lunch option that’s low in carbs and packed with protein. It combines tender shredded chicken, creamy avocado, crunchy vegetables, and a tangy dressing. It’s perfect for meal prep and can be enjoyed on its own or as a topping for leafy greens.

Ingredients:

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 ripe avocado, mashed
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded chicken, mashed avocado, red onion, and cucumber.
2. Add olive oil and lemon juice, and toss everything together until well combined.
3. Season with salt and pepper to taste.
4. Serve immediately, or refrigerate for later.

This Avocado Chicken Salad is a nourishing, low-carb meal that’s rich in healthy fats and protein. It’s quick to prepare and offers a refreshing, creamy alternative to traditional salads, making it a fantastic choice for a Paleo lunch that keeps you satisfied for hours.

Paleo Zucchini Noodles with Pesto Chicken

A light yet filling dish, this Paleo Zucchini Noodles with Pesto Chicken offers a fresh twist on pasta. The zucchini noodles serve as a great substitute for pasta, while the homemade pesto adds flavor and richness. The juicy chicken breast provides protein to keep you fueled for the day.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 chicken breast, grilled and sliced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 2 tbsp pine nuts
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. In a small blender or food processor, combine basil, olive oil, pine nuts, and garlic. Pulse until smooth.
2. Heat a skillet over medium heat, and sauté the zucchini noodles for 2-3 minutes until tender, but still slightly firm.
3. Add the grilled chicken slices to the skillet and toss with the pesto sauce.
4. Season with salt and pepper to taste and serve immediately.

This Zucchini Noodles with Pesto Chicken is a flavorful and healthy alternative to traditional pasta dishes. Packed with fresh herbs and healthy fats from the pesto, it’s a perfect low-carb, keto-friendly lunch that delivers on both taste and satisfaction.

Paleo Shrimp Lettuce Wraps

These Paleo Shrimp Lettuce Wraps are a fun and light lunch option, perfect for a quick meal on a busy Friday. The shrimp are cooked with garlic and spices for a flavorful bite, while the crisp lettuce serves as the perfect low-carb wrap. You can customize the toppings and use different vegetables to suit your taste.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 6 large lettuce leaves (butter lettuce or romaine work best)
• 1/4 cup diced cucumber
• 1/4 cup shredded carrots
• 1 tbsp fresh cilantro, chopped

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté garlic until fragrant, about 1 minute.
2. Add shrimp to the skillet, season with smoked paprika, salt, and pepper, and cook for 3-4 minutes until the shrimp are pink and cooked through.
3. To assemble, place a few shrimp on each lettuce leaf and top with diced cucumber, shredded carrots, and fresh cilantro.
4. Serve as wraps or eat open-faced.

These Shrimp Lettuce Wraps are a delicious, low-carb lunch option that’s bursting with flavor. The shrimp is savory and satisfying, while the fresh vegetables add a crunchy contrast. The wraps are easy to prepare and perfect for a clean, nutritious meal that aligns with a Paleo lifestyle.

Paleo Egg Salad Lettuce Cups

This Paleo Egg Salad Lettuce Cups recipe is a refreshing take on the classic egg salad. It combines hard-boiled eggs, creamy avocado, and a simple, tangy dressing, all wrapped in crisp lettuce leaves. It’s a satisfying, low-carb meal that’s quick to prepare and packed with protein and healthy fats.

Ingredients:

• 4 hard-boiled eggs, chopped
• 1 ripe avocado, mashed
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 6 large lettuce leaves (e.g., butter lettuce or romaine)

Instructions:

1. In a bowl, combine the chopped eggs and mashed avocado.
2. Add mustard, olive oil, lemon juice, salt, and pepper, and mix until well combined.
3. Spoon the egg salad mixture onto each lettuce leaf and wrap them up or serve open-faced as cups.
4. Serve immediately or refrigerate for later.

These Egg Salad Lettuce Cups are a quick and satisfying Paleo lunch that’s full of healthy fats and protein. The creamy avocado adds richness, while the mustard and lemon juice give the salad a zesty kick. It’s the perfect low-carb meal that doesn’t compromise on flavor or texture.

Paleo Beef Stir-Fry with Veggies

This Paleo Beef Stir-Fry with Veggies is a vibrant and nutritious lunch option that’s quick to make and loaded with tender beef and colorful vegetables. The combination of garlic, ginger, and coconut aminos creates a savory and aromatic sauce that’s both Paleo and keto-friendly.

Ingredients:

• 1 lb grass-fed beef, thinly sliced
• 1 tbsp olive oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup broccoli florets
• 1/4 cup coconut aminos (Paleo-friendly soy sauce alternative)
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add the thinly sliced beef and cook for 3-4 minutes until browned.
2. Add the garlic and ginger to the beef and cook for another minute.
3. Add the bell pepper, zucchini, and broccoli to the pan and stir-fry for about 5 minutes, or until the vegetables are tender.
4. Pour in the coconut aminos, and season with salt and pepper to taste. Stir to combine and cook for another minute.
   This Beef Stir-Fry is a flavorful, low-carb lunch that combines hearty beef with fresh vegetables, making it a balanced and filling meal. The coconut aminos provide the perfect savory flavor while keeping the dish compliant with a Paleo diet. It’s an excellent choice for a quick and delicious lunch that will leave you satisfied.

Paleo Tuna Salad Stuffed Avocados

This Paleo Tuna Salad Stuffed Avocados recipe is a simple yet delicious lunch idea that’s both refreshing and packed with nutrients. Creamy avocado halves are filled with a flavorful tuna salad, which is made with just a few clean ingredients, offering a quick, satisfying, and low-carb meal.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 can (5 oz) tuna in olive oil, drained
• 2 tbsp Paleo mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup red onion, finely chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. In a bowl, mix together the tuna, Paleo mayonnaise, Dijon mustard, red onion, and lemon juice. Season with salt and pepper to taste.
2. Scoop a generous portion of the tuna salad into each avocado half.
3. Serve immediately, garnished with extra lemon wedges or fresh herbs if desired.

These Tuna Salad Stuffed Avocados are an easy and nutritious lunch that combines creamy avocado with a protein-packed tuna salad. This meal is not only low in carbs but also full of healthy fats, making it perfect for anyone following a Paleo or keto diet. It’s a refreshing and satisfying way to enjoy tuna in a new way.

Paleo Cauliflower Fried Rice with Chicken

This Paleo Cauliflower Fried Rice with Chicken is a healthy, low-carb alternative to traditional fried rice. Using cauliflower rice as a base, it’s packed with veggies and tender chicken, all sautéed together with aromatic garlic and a splash of coconut aminos for a deliciously savory meal. This dish is quick to make and perfect for a Paleo-friendly, keto lunch.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1 chicken breast, diced
• 1/2 cup carrots, diced
• 1/4 cup peas (optional, or substitute with more veggies)
• 2 garlic cloves, minced
• 2 tbsp coconut aminos
• 1 tbsp olive oil
• 1 tbsp sesame oil (optional)
• Salt and pepper, to taste
• Green onions, for garnish

Instructions:

1. Heat olive oil and sesame oil (if using) in a large skillet over medium-high heat. Add the diced chicken and cook for 5-6 minutes until browned and cooked through.
2. Add garlic, carrots, and peas to the skillet, and sauté for another 2-3 minutes until the vegetables are tender.
3. Stir in the cauliflower rice and coconut aminos, and cook for another 4-5 minutes, stirring occasionally, until the cauliflower rice is tender.
4. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

This Cauliflower Fried Rice with Chicken is a fantastic low-carb meal that’s packed with flavor and nutrients. The auliflower rice offers a light yet satisfying base, while the chicken and vegetables add protein and fiber. It’s an excellent Paleo lunch that’s quick, nutritious, and incredibly satisfying.

Paleo Turkey Lettuce Wraps with Guacamole

These Paleo Turkey Lettuce Wraps with Guacamole are a simple yet flavorful lunch option. The turkey is seasoned and sautéed until golden, and then wrapped in crisp lettuce leaves with a dollop of creamy guacamole. It’s a refreshing and protein-packed meal, perfect for a low-carb or keto-friendly lunch.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 6 large lettuce leaves (e.g., romaine or iceberg)
• 1 ripe avocado, mashed
• 1 tbsp lime juice
• 1/4 cup red onion, finely chopped
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add the ground turkey and cook for 5-6 minutes until browned and fully cooked.
2. Season the turkey with cumin, paprika, salt, and pepper, and stir to combine. Remove from heat.
3. In a small bowl, mix the mashed avocado with lime juice and red onion to make the guacamole.
4. Spoon the cooked turkey into the lettuce leaves, top with guacamole, and garnish with cilantro.
5. Serve immediately.

These Turkey Lettuce Wraps with Guacamole are an easy and flavorful Paleo lunch that’s packed with protein and healthy fats. The guacamole adds a creamy richness to the turkey, while the lettuce provides a satisfying crunch. This meal is low-carb, keto-friendly, and perfect for anyone looking for a light but filling lunch.

Paleo Salmon Salad with Lemon Vinaigrette

This Paleo Salmon Salad with Lemon Vinaigrette is a light, refreshing, and nutrient-packed lunch that’s full of healthy fats and protein. The salmon is perfectly cooked and served over a bed of mixed greens with fresh veggies, all drizzled with a tangy lemon vinaigrette dressing. It’s a quick and easy meal that’s ideal for a clean, low-carb lunch.

Ingredients:

• 1 salmon fillet (6 oz)
• 1 tbsp olive oil
• 2 cups mixed greens (e.g., arugula, spinach, or kale)
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil (for dressing)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the salmon fillet with salt and pepper, and cook for 4-5 minutes on each side until the salmon is golden brown and cooked through.
2. While the salmon is cooking, prepare the salad by combining mixed greens, cucumber, and red onion in a bowl.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette dressing.
4. Once the salmon is cooked, break it into large flakes and place it on top of the salad.
5. Drizzle the lemon vinaigrette over the salad and toss to combine. Serve immediately.

This Salmon Salad with Lemon Vinaigrette is a light yet satisfying meal that’s packed with healthy omega-3 fatty acids and fresh vegetables. The salmon provides a rich, savory flavor, while the lemon vinaigrette adds a tangy brightness that ties everything together. It’s the perfect Paleo lunch for a nutrient-dense, low-carb meal.

Paleo Shrimp and Avocado Salad

This Paleo Shrimp and Avocado Salad is a light yet filling lunch, perfect for a quick and nutritious meal. The shrimp are cooked to perfection and paired with creamy avocado, crisp vegetables, and a tangy lemon dressing. It’s a refreshing dish that’s both low-carb and rich in healthy fats and protein.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 2 cups mixed greens (arugula, spinach, or kale)
• 1/4 cup cherry tomatoes, halved
• 1/4 cucumber, sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side, or until pink and cooked through. Season with salt, pepper, and minced garlic.
2. In a large bowl, combine mixed greens, tomatoes, cucumber, and diced avocado.
3. Add the cooked shrimp on top of the salad.
4. Drizzle with lemon juice and olive oil, and toss gently to combine.
5. Serve immediately.

This Shrimp and Avocado Salad is a refreshing, nutrient-packed meal that’s quick and easy to prepare. The shrimp provide a rich, savory protein source, while the avocado adds creaminess and healthy fats. Paired with crisp vegetables and a zesty lemon dressing, it’s a satisfying and low-carb lunch option.

Paleo Chicken Lettuce Wraps with Spicy Mayo

These Paleo Chicken Lettuce Wraps with Spicy Mayo are a quick and flavorful lunch option that’s both low-carb and satisfying. Tender chicken is cooked with aromatic spices and wrapped in fresh lettuce leaves, then topped with a creamy, spicy mayo. It’s a great on-the-go meal that’s full of protein and healthy fats.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 6 large lettuce leaves (e.g., romaine or butter lettuce)
• 2 tbsp Paleo mayonnaise
• 1 tbsp Sriracha (or more to taste)
• 1 tbsp lime juice

Instructions:

1. In a skillet, heat olive oil over medium heat. Add shredded chicken and season with paprika, garlic powder, cayenne pepper, salt, and pepper. Sauté for 3-4 minutes until heated through.
2. In a small bowl, mix Paleo mayonnaise, Sriracha, and lime juice to make the spicy mayo.
3. To assemble, spoon the seasoned chicken into each lettuce leaf and drizzle with the spicy mayo.
4. Serve immediately.

These Chicken Lettuce Wraps with Spicy Mayo are an incredibly flavorful and satisfying lunch. The spiced chicken adds depth and warmth, while the creamy, spicy mayo brings a zesty kick to the wraps. It’s a simple, low-carb lunch that’s easy to prepare and perfect for anyone on a Paleo or keto diet.

Paleo Stuffed Bell Peppers with Ground Beef

These Paleo Stuffed Bell Peppers with Ground Beef are a hearty and nutritious lunch option. The bell peppers are stuffed with seasoned ground beef, veggies, and spices, then baked to perfection. This dish is rich in protein, healthy fats, and fiber, making it a filling, low-carb meal.

Ingredients:

• 4 bell peppers, tops removed and seeds discarded
• 1 lb ground beef (grass-fed if possible)
• 1/2 onion, diced
• 1/2 cup diced tomatoes (fresh or canned)
• 1/4 cup cauliflower rice (or regular rice if not strictly Paleo)
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium-high heat. Add diced onion and sauté until softened, about 3 minutes.
3. Add ground beef to the skillet and cook until browned. Season with cumin, smoked paprika, salt, and pepper.
4. Stir in diced tomatoes and cauliflower rice, cooking for another 2-3 minutes.
5. Stuff the bell peppers with the beef mixture and place them in a baking dish.
6. Cover with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Serve immediately.

These Stuffed Bell Peppers with Ground Beef are a hearty, flavorful lunch that’s packed with protein and low in carbs. The bell peppers act as a perfect vessel for the savory beef filling, and the cauliflower rice makes the dish Paleo-friendly. It’s a comforting, satisfying meal that will keep you full throughout the afternoon.

Paleo Baked Salmon with Asparagus

This Paleo Baked Salmon with Asparagus is a simple and healthy lunch that’s quick to prepare and packed with omega-3 fatty acids, fiber, and essential vitamins. The salmon is baked to perfection with a light seasoning of herbs and olive oil, and the asparagus is roasted until tender. It’s a light yet filling meal that fits perfectly into a Paleo or keto diet.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried thyme or rosemary
• Salt and pepper, to taste

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 1 tablespoon of olive oil, lemon juice, garlic powder, thyme, salt, and pepper.
3. Arrange the asparagus around the salmon on the same baking sheet. Drizzle with the remaining olive oil and season with salt and pepper.
4. Bake for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender.
5. Serve immediately.

This Baked Salmon with Asparagus is a nutritious, low-carb meal that’s both light and satisfying. The salmon provides healthy fats, while the asparagus adds a burst of fiber and nutrients. It’s an easy, Paleo-friendly option that’s full of flavor and perfect for a quick, healthy lunch.

Paleo Sweet Potato Hash with Eggs

This Paleo Sweet Potato Hash with Eggs is a comforting and hearty lunch that’s packed with vitamins, minerals, and healthy fats. Sweet potatoes are sautéed with onions, bell peppers, and spinach, then topped with fried or poached eggs. It’s a nourishing and satisfying meal that keeps you full for hours while being low in carbs and perfect for a Paleo or keto lifestyle.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 tbsp olive oil
• 1/2 onion, diced
• 1/2 bell pepper, diced
• 2 cups fresh spinach
• 2 eggs
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potato and cook for 8-10 minutes, stirring occasionally, until soft and lightly browned.
2. Add the onion and bell pepper to the skillet and sauté for 3-4 minutes until softened.
3. Stir in the spinach and cook until wilted. Season with salt and pepper.
4. In a separate pan, cook the eggs to your liking (fried, scrambled, or poached).
5. Serve the sweet potato hash topped with the eggs.

This Sweet Potato Hash with Eggs is a filling, nutritious lunch that combines sweet potatoes, vegetables, and protein-packed eggs. It’s a perfect balance of carbs, fats, and protein that’s satisfying yet low in net carbs. Whether you’re looking for a quick, easy meal or a hearty brunch, this dish is a perfect option for a Paleo diet.

Paleo Chicken and Broccoli Stir-Fry

This Paleo Chicken and Broccoli Stir-Fry is a quick and easy lunch that’s low-carb, full of protein, and loaded with fresh vegetables. The chicken is sautéed with garlic and ginger, then combined with broccoli and a simple Paleo-friendly sauce made from coconut aminos. It’s a healthy, flavorful meal that comes together in just a few minutes.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 cups broccoli florets
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 2 tbsp coconut aminos
• 1 tbsp sesame oil (optional)
• Salt and pepper, to taste
• Sesame seeds, for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken and cook for 4-5 minutes until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add garlic and ginger and sauté for 1 minute until fragrant.
3. Add the broccoli florets to the skillet and stir-fry for 4-5 minutes until tender but still crisp.
4. Return the chicken to the skillet and stir in coconut aminos and sesame oil. Cook for another 2-3 minutes, tossing everything together.
5. Season with salt and pepper, and garnish with sesame seeds if desired. Serve immediately.

This Chicken and Broccoli Stir-Fry is a simple, flavorful Paleo lunch that’s both satisfying and nutritious. The coconut aminos provide a savory sauce, while the chicken and broccoli deliver protein and fiber. It’s a low-carb meal that’s perfect for a quick, healthy lunch or dinner.’

Note: More recipes are coming soon