25+ Mouthwatering Paleo Dinner Recipes to Try Tonight

If you’re following a paleo lifestyle, finding new and exciting dinner ideas that are both delicious and nutritious can sometimes feel like a challenge.

But the good news is that the paleo diet—based on whole foods, lean proteins, vegetables, fruits, and healthy fats—offers a wide range of flavorful dishes that are sure to keep your taste buds happy.

Whether you’re craving something light and fresh or hearty and comforting, there’s a paleo-friendly recipe out there to suit every preference.

In this blog post, we’ve curated a collection of over 25 mouthwatering paleo dinner recipes that will help you stay on track while enjoying a satisfying and varied diet.

From savory steaks and chicken dishes to light salads and veggie-packed meals, there’s something for everyone. Get ready to discover your new go-to paleo dinners!

25+ Mouthwatering Paleo Dinner Recipes to Try Tonight

Maintaining a paleo lifestyle doesn’t mean you have to sacrifice flavor or variety in your meals.

With these 25+ paleo dinner recipes, you can explore a range of delicious options that will keep your dinners exciting and satisfying.

Whether you’re looking for quick weeknight meals, elegant dinner party ideas, or comforting dishes to cozy up with, these recipes offer something for every occasion.

By focusing on whole, natural ingredients, you’ll nourish your body while enjoying the flavors you love.

So why not dive into the world of paleo cooking and give these recipes a try? You may just find your next favorite meal!

Herb-Crusted Pork Tenderloin with Roasted Vegetables

This herb-crusted pork tenderloin with roasted vegetables is a well-rounded, high-protein paleo meal. It’s simple, yet elegant, combining lean pork with an aromatic herb crust and perfectly roasted seasonal vegetables. Rich in flavor and nutrients, this dish is ideal for busy nights or special gatherings where you want something hearty and healthful.

Ingredients:

• 1.5 lbs pork tenderloin
• 1 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1 lb baby carrots
• 1 lb Brussels sprouts, halved
• 1 lb sweet potatoes, cubed
• 2 tbsp olive oil (for vegetables)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Prepare the herb crust by mixing rosemary, thyme, garlic powder, salt, and pepper in a small bowl. Coat the pork tenderloin with olive oil and rub the herb mixture all over.
3. Place the pork on one side of the baking sheet. Arrange the carrots, Brussels sprouts, and sweet potatoes on the other side. Drizzle the vegetables with olive oil and season with salt and pepper.
4. Roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender.
5. Let the pork rest for 5-10 minutes before slicing. Serve hot with the roasted vegetables.

This herb-crusted pork tenderloin with roasted vegetables is a perfect paleo dinner, bursting with flavor and nutrients. The herb crust gives the tenderloin a savory, aromatic touch, while the roasted vegetables bring natural sweetness and warmth to the dish. It’s a balanced meal that’s both satisfying and healthy!

Lemon Garlic Shrimp with Cauliflower Rice

This lemon garlic shrimp with cauliflower rice recipe brings Mediterranean flavors to your paleo kitchen. It’s quick to prepare and low in carbs, yet high in flavor and protein. The zesty lemon and garlic flavors elevate the shrimp, while cauliflower rice adds a light, fluffy base that perfectly complements the dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 lemon (zested and juiced)
• Salt and pepper to taste
• 4 cups cauliflower rice
• 2 tbsp fresh parsley, chopped

Instructions:

1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Add the lemon zest and juice, stirring well to coat the shrimp. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining olive oil and cauliflower rice. Season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until tender and slightly golden.
4. Serve the shrimp over the cauliflower rice, and garnish with fresh parsley.

Lemon garlic shrimp with cauliflower rice is a refreshing, zesty meal that’s light yet filling. The lemon-garlic blend makes each bite of shrimp flavorful and lively, while the cauliflower rice keeps the dish paleo-friendly and low-carb. It’s a vibrant, easy-to-make dinner that’s perfect for a quick and nutritious evening meal.

Balsamic-Glazed Chicken Thighs with Sautéed Spinach and Mushrooms

This balsamic-glazed chicken thigh recipe with sautéed spinach and mushrooms is a savory, earthy dish that’s perfect for paleo enthusiasts. The tangy-sweet balsamic glaze brings out the richness of the chicken thighs, while the spinach and mushrooms add depth and nutrition. This is a delicious, nutrient-dense meal to keep you satisfied and energized.

Ingredients:

• 1.5 lbs bone-in, skinless chicken thighs
• Salt and pepper to taste
• 2 tbsp olive oil, divided
• 1/4 cup balsamic vinegar
• 1 tbsp honey (optional for extra sweetness)
• 1 tbsp Dijon mustard
• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced

Instructions:

1. Season the chicken thighs with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs and cook for 6-8 minutes per side, until golden brown and cooked through.
2. In a small bowl, mix balsamic vinegar, honey, and Dijon mustard. Pour this glaze over the chicken and cook for another 2-3 minutes, allowing it to reduce and coat the chicken. Remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil and garlic. Sauté for 1 minute, then add the mushrooms and cook for 3-4 minutes until softened.
4. Add the spinach and cook for an additional 2 minutes until wilted. Season with salt and pepper.
5. Serve the chicken thighs with the sautéed spinach and mushrooms on the side, spooning any remaining glaze from the skillet over the chicken.

These balsamic-glazed chicken thighs with sautéed spinach and mushrooms offer a savory, comforting paleo meal that’s easy to make and full of flavor. The balsamic glaze is rich and slightly tangy, perfectly complementing the earthy mushrooms and tender spinach. It’s a well-balanced, protein-packed dish that’s sure to become a favorite.

Grilled Salmon with Avocado Salsa

This grilled salmon with avocado salsa is a fresh and vibrant paleo meal that combines heart-healthy fats and protein. The smoky, tender salmon pairs perfectly with a creamy and zesty avocado salsa, making it a refreshing dinner option for warm nights or when you want a light yet filling meal. It’s full of healthy fats, Omega-3s, and packed with flavor.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp smoked paprika
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil (for salsa)

Instructions:

1. Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt, pepper, and smoked paprika.
2. Grill the salmon for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
3. Prepare the avocado salsa by combining the diced avocado, tomatoes, red onion, cilantro, lime juice, and olive oil in a bowl. Toss gently to combine and season with salt and pepper.
4. Serve the grilled salmon topped with a generous spoonful of avocado salsa.

Grilled salmon with avocado salsa is a light yet satisfying paleo dish that’s bursting with flavor. The smoky salmon and creamy avocado complement each other beautifully, while the fresh salsa adds a vibrant kick. It’s a quick and healthy dinner that’s both nutritious and delicious, perfect for those looking to incorporate more Omega-3s into their diet.

Beef and Vegetable Stir-Fry with Coconut Aminos

This beef and vegetable stir-fry with coconut aminos is a delicious paleo-friendly dinner that’s quick to make and full of vibrant flavors. The tender beef is paired with a variety of fresh vegetables and seasoned with coconut aminos, a paleo alternative to soy sauce. This dish is perfect for a satisfying and nutrient-dense meal that can be prepared in under 30 minutes.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp coconut oil
• 1 bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 1/2 onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tbsp fresh ginger, grated
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional for garnish)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 2-3 minutes until browned. Remove the beef from the pan and set aside.
2. In the same skillet, add the garlic, onion, and ginger. Sauté for 1-2 minutes until fragrant.
3. Add the bell pepper, zucchini, and snap peas to the pan and stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
4. Return the beef to the pan, and pour in the coconut aminos. Stir everything together and cook for an additional 2-3 minutes to allow the flavors to combine.
5. Garnish with sesame seeds if desired and serve immediately.

This beef and vegetable stir-fry with coconut aminos is an incredibly tasty and nutritious paleo dinner option. The beef is tender and flavorful, while the vegetables provide a satisfying crunch. The coconut aminos add a savory depth of flavor, making this dish a fantastic low-carb and high-protein meal that’s quick and easy to prepare.

Zucchini Noodles with Pesto and Grilled Chicken

Zucchini noodles with pesto and grilled chicken is a perfect paleo dinner for anyone craving a fresh, low-carb, and flavorful meal. The zucchini noodles offer a light, veggie-packed base, while the basil pesto sauce adds richness and herbal brightness. Grilled chicken completes the dish with lean protein, making this an all-around delicious and healthy option.

Ingredients:

• 4 chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 zucchinis, spiralized into noodles
• 1/4 cup pine nuts (optional for garnish)
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil (for pesto)
• 2 cloves garlic
• 1/4 cup nutritional yeast (optional for a cheesy flavor)
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 5-6 minutes on each side, or until fully cooked through. Let the chicken rest for 5 minutes before slicing.
2. Prepare the pesto by blending the basil, olive oil, garlic, nutritional yeast, lemon juice, salt, and pepper in a food processor until smooth.
3. Sauté the zucchini noodles in a skillet over medium heat with a drizzle of olive oil for 2-3 minutes until tender.
4. Toss the zucchini noodles with the pesto sauce until evenly coated. Serve the noodles topped with the grilled chicken slices.
5. Garnish with pine nuts if desired and enjoy!

Zucchini noodles with pesto and grilled chicken offer a light, flavorful paleo dinner that satisfies without feeling heavy. The creamy, fragrant pesto coats the fresh zucchini noodles perfectly, while the grilled chicken adds a protein-packed boost. This dish is a great low-carb alternative to traditional pasta and makes for a refreshing, healthy meal any night of the week.

Spaghetti Squash Bolognese

This spaghetti squash Bolognese is a comforting and hearty paleo dinner that swaps traditional pasta with nutrient-rich spaghetti squash. The Bolognese sauce is packed with ground beef, tomatoes, and herbs, creating a savory, rich dish that’s full of flavor. It’s an excellent option for anyone craving a classic Italian meal while staying true to paleo principles.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef (grass-fed preferred)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1/4 cup tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper, then place the halves face down on a baking sheet.
2. Roast the squash for 40-45 minutes or until the flesh is tender and easily shreds into noodles with a fork.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until soft.
4. Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Stir in the diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15-20 minutes to let the flavors meld together.
5. Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
6. Serve the Bolognese sauce over the spaghetti squash and garnish with fresh parsley.

Spaghetti squash Bolognese is a satisfying, paleo-friendly twist on a classic Italian dish. The roasted spaghetti squash provides a low-carb alternative to traditional pasta, and the rich, savory Bolognese sauce brings all the flavors of a comforting meal. This dish is perfect for family dinners or meal prep, delivering both taste and nutrition without compromising on flavor.

Coconut-Lime Chicken with Roasted Asparagus

Coconut-lime chicken with roasted asparagus is a flavorful and aromatic paleo dinner that combines the richness of coconut milk with the zesty freshness of lime. The grilled chicken is marinated in a coconut-lime sauce, which infuses it with a tropical flavor. Paired with roasted asparagus, this meal is both refreshing and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (13.5 oz) full-fat coconut milk
• Juice and zest of 2 limes
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos
• 2 tbsp olive oil (for roasting asparagus)
• 1 lb asparagus, trimmed
• Salt and pepper to taste

Instructions:

1. Marinate the chicken: In a bowl, combine the coconut milk, lime juice, lime zest, grated ginger, and coconut aminos. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Let it marinate in the fridge for at least 30 minutes or overnight for more flavor.
2. Preheat the oven to 400°F (200°C). Drizzle the asparagus with olive oil and season with salt and pepper. Place on a baking sheet and roast for 15-20 minutes, until tender and slightly crispy at the tips.
3. Cook the chicken: Heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade (discard the marinade) and grill for 6-7 minutes per side until cooked through and the internal temperature reaches 165°F (74°C).
4. Serve the chicken with the roasted asparagus on the side and garnish with extra lime wedges.

Coconut-lime chicken with roasted asparagus offers a vibrant, tropical-inspired paleo dinner that’s both flavorful and healthful. The creamy coconut-lime marinade adds a luscious depth of flavor to the chicken, while the roasted asparagus provides a crisp and light side dish. This meal is ideal for a weeknight dinner or a special occasion, offering a refreshing escape with every bite.

Lemon-Rosemary Grilled Chicken with Cauliflower Mash

Lemon-rosemary grilled chicken with cauliflower mash is a light and satisfying paleo meal that’s full of fresh flavors. The chicken is marinated in a bright lemon and rosemary blend, making it incredibly aromatic and juicy when grilled. Paired with creamy cauliflower mash, it’s a hearty, low-carb alternative to mashed potatoes that’s just as comforting.

Ingredients:

• 4 boneless, skinless chicken breasts
• Juice and zest of 1 lemon
• 2 tbsp fresh rosemary, finely chopped
• 3 tbsp olive oil, divided
• Salt and pepper to taste
• 1 large head of cauliflower, cut into florets
• 1/4 cup coconut milk (full-fat)
• 2 tbsp ghee (clarified butter)
• 2 cloves garlic, minced

Instructions:

1. Marinate the chicken: In a small bowl, combine the lemon juice, lemon zest, rosemary, 2 tablespoons of olive oil, salt, and pepper. Coat the chicken breasts with the marinade and let them sit for at least 30 minutes.
2. Cook the cauliflower mash: Steam the cauliflower florets for 10-12 minutes, or until very tender. Drain and transfer the cauliflower to a food processor or blender.
3. Add the coconut milk, ghee, and garlic to the cauliflower and blend until smooth and creamy. Season with salt and pepper to taste.
4. Grill the chicken: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
5. Serve the grilled chicken alongside the cauliflower mash.

Lemon-rosemary grilled chicken with cauliflower mash is a healthy, low-carb alternative to the traditional chicken and mashed potatoes dinner. The lemon and rosemary marinade infuses the chicken with bright, fresh flavors, while the cauliflower mash provides a creamy, satisfying base without the carbs. This dish is perfect for anyone looking for a nutritious yet indulgent-tasting paleo meal.

Chicken and Vegetable Skewers with Tahini Sauce

These chicken and vegetable skewers with tahini sauce are a perfect paleo meal for grilling season. The marinated chicken is tender and flavorful, paired with fresh vegetables like bell peppers, zucchini, and onions. The tahini sauce adds a creamy, nutty finish that complements the smoky, grilled flavors of the skewers. This dish is easy to prepare and great for a summer cookout or a healthy weeknight dinner.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 onion, cut into chunks
• 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil (for tahini sauce)
• 1 clove garlic, minced
• 1 tbsp water (to thin sauce)

Instructions:

1. Prepare the marinade: In a bowl, mix olive oil, paprika, garlic powder, cumin, salt, and pepper. Toss the chicken cubes in the marinade and refrigerate for at least 30 minutes, preferably 2-3 hours.
2. Assemble the skewers: Thread the marinated chicken, bell peppers, zucchini, and onions onto skewers alternately.
3. Grill the skewers: Preheat the grill to medium-high heat. Grill the skewers for about 4-5 minutes on each side until the chicken is fully cooked and has nice grill marks.
4. Make the tahini sauce: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and water. Add more water if needed to reach a creamy, drizzle-able consistency.
5. Serve the chicken and vegetable skewers with the tahini sauce on the side.

Chicken and vegetable skewers with tahini sauce are a delicious and satisfying paleo dish. The smoky grilled chicken combined with fresh vegetables offers a healthy and colorful meal, while the tahini sauce adds a creamy, nutty flavor that ties the whole dish together. This meal is perfect for meal prepping or enjoying outdoors during a barbecue.

Beef and Sweet Potato Stew

Beef and sweet potato stew is a warming and comforting paleo dish that’s rich in flavor and nutrients. The hearty beef is slow-cooked with tender sweet potatoes, carrots, and herbs, making it a perfect meal for chilly evenings. This stew is naturally gluten-free and full of vitamins and minerals, providing a nutritious and filling option for those on a paleo diet.

Ingredients:

• 1.5 lbs beef stew meat (such as chuck roast), cut into cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth (make sure it’s paleo-friendly)
• 2 large sweet potatoes, peeled and diced
• 3 carrots, peeled and chopped
• 1 cup celery, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Brown the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides for about 5-7 minutes. Remove the beef and set aside.
2. Sauté the vegetables: In the same pot, add the onion and garlic, sautéing for 2-3 minutes until softened.
3. Add the broth and vegetables: Return the beef to the pot and add the beef broth, sweet potatoes, carrots, and celery. Stir to combine and bring to a simmer.
4. Cook the stew: Cover and reduce the heat to low. Let the stew simmer for 1.5-2 hours, stirring occasionally, until the beef is tender and the vegetables are soft.
5. Season and serve: Add fresh thyme, rosemary, salt, and pepper to taste. Serve hot.

Beef and sweet potato stew is the ultimate paleo comfort food. It’s hearty, filling, and rich in flavor, with tender beef and sweet potatoes that soak up the savory broth. This stew is perfect for cold weather or meal prepping, as it stores well and tastes even better the next day. It’s a wholesome dish that combines great taste with balanced nutrition.

Grilled Shrimp Tacos with Cabbage Slaw

Grilled shrimp tacos with cabbage slaw are a light yet flavorful paleo dinner option. The shrimp is marinated in a tangy lime and garlic marinade, grilled to perfection, and served on crisp lettuce wraps or paleo tortillas. The crunchy cabbage slaw provides a fresh contrast, adding texture and flavor to each bite. It’s a refreshing and satisfying meal that’s both healthy and fun to eat.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Juice of 1 lime
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup cilantro, chopped
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil (for slaw)
• Lettuce leaves or paleo tortillas for serving

Instructions:

1. Marinate the shrimp: In a bowl, combine olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper. Toss the shrimp in the marinade and refrigerate for at least 15-20 minutes.
2. Prepare the slaw: In a separate bowl, mix the shredded cabbage, carrots, cilantro, apple cider vinegar, and olive oil. Toss well to combine and season with salt and pepper to taste.
3. Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes on each side, until pink and cooked through.
4. Assemble the tacos: Place a few shrimp on each lettuce leaf or paleo tortilla, top with cabbage slaw, and serve immediately.

Grilled shrimp tacos with cabbage slaw are a delicious and paleo-friendly take on a classic taco meal. The shrimp is light and flavorful, while the tangy cabbage slaw adds a refreshing crunch. Served in lettuce wraps or paleo tortillas, this meal is light but satisfying, making it a perfect choice for a healthy weeknight dinner or a fun taco night with a paleo twist.

Lemon-Garlic Herb Salmon with Roasted Brussels Sprouts

Lemon-garlic herb salmon with roasted Brussels sprouts is a delicious and nutritious paleo dinner that’s simple to make yet packed with flavor. The salmon fillets are marinated in a zesty lemon-garlic herb mixture, which infuses them with bright, fresh flavors. Paired with crispy roasted Brussels sprouts, this dish offers a balanced, omega-3 rich meal that’s perfect for a healthy, satisfying dinner.

Ingredients:

• 4 salmon fillets
• 3 tbsp olive oil, divided
• Juice and zest of 1 lemon
• 3 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp balsamic vinegar (optional for Brussels sprouts)

Instructions:

1. Marinate the salmon: In a small bowl, mix 2 tablespoons of olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Coat the salmon fillets with the marinade and refrigerate for at least 20 minutes to allow the flavors to soak in.
2. Roast the Brussels sprouts: Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with the remaining 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway through, until they’re golden and crispy on the edges.
3. Cook the salmon: Heat a skillet over medium heat and add a small amount of olive oil. Place the marinated salmon fillets skin-side down in the skillet and cook for 4-5 minutes on each side, or until the salmon is fully cooked and flakes easily.
4. Serve the salmon with roasted Brussels sprouts on the side. Drizzle with a bit of balsamic vinegar over the sprouts if desired for added flavor.

Lemon-garlic herb salmon with roasted Brussels sprouts is a light yet hearty meal that offers the perfect balance of healthy fats, protein, and vegetables. The tender, flavorful salmon paired with the crispy Brussels sprouts makes for a comforting, satisfying dinner. This meal is not only rich in omega-3s but also incredibly simple to prepare, making it a great option for both busy weeknights and relaxed weekends.

Paleo Chicken Piccata with Zucchini Noodles

Paleo chicken piccata with zucchini noodles is a flavorful, gluten-free twist on the classic Italian dish. The chicken breasts are pan-seared to golden perfection and served with a tangy lemon and caper sauce, which adds a burst of flavor. Paired with zucchini noodles, this dish is both light and satisfying, making it a fantastic option for a healthy and delicious paleo meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup almond flour (for dredging)
• 2 tbsp olive oil
• 1/2 cup chicken broth (preferably homemade or paleo-friendly)
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp ghee (clarified butter)
• 3 zucchinis, spiralized into noodles
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the chicken: Season the chicken breasts with salt and pepper. Dredge each breast in almond flour, coating both sides.
2. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the piccata sauce: In the same skillet, add the chicken broth, lemon juice, capers, and ghee. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
4. Prepare the zucchini noodles: While the sauce simmers, sauté the zucchini noodles in the remaining olive oil for 2-3 minutes until just tender.
5. Serve the chicken on top of the zucchini noodles, spoon the piccata sauce over the chicken, and garnish with fresh parsley.

Paleo chicken piccata with zucchini noodles offers all the delicious flavors of the classic dish while adhering to paleo guidelines. The almond-flour-dusted chicken is golden and tender, while the lemon-caper sauce adds a tangy depth of flavor. Zucchini noodles make the perfect, light base for this dish, offering a fresh and healthy alternative to pasta. This meal is not only delicious but also quick and easy to prepare, making it a great option for a satisfying weeknight dinner.

Beef and Cauliflower Rice Stir-Fry

Beef and cauliflower rice stir-fry is a savory and satisfying paleo meal that’s packed with protein and vegetables. The ground beef is cooked with onions, garlic, and a medley of vegetables, then combined with cauliflower rice for a low-carb, grain-free alternative to traditional stir-fry. This dish is quick to prepare, making it an ideal option for a healthy, balanced dinner.

Ingredients:

• 1 lb ground beef (grass-fed preferred)
• 2 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 1 cup cauliflower rice (store-bought or homemade)
• 2 tbsp coconut aminos
• 1 tbsp fresh ginger, grated
• Salt and pepper to taste
• Green onions, sliced (for garnish)

Instructions:

1. Cook the beef: Heat coconut oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and fully cooked. Remove the beef from the skillet and set aside.
2. Sauté the vegetables: In the same skillet, add the onion, garlic, bell pepper, and mushrooms. Cook for 5-7 minutes, until softened and fragrant.
3. Add the cauliflower rice: Stir in the cauliflower rice, coconut aminos, and grated ginger. Cook for another 4-5 minutes, allowing the rice to soften and absorb the flavors.
4. Combine the cooked beef back into the skillet and stir everything together. Cook for an additional 2-3 minutes to heat through and combine the flavors.
5. Serve the stir-fry garnished with sliced green onions.

Beef and cauliflower rice stir-fry is a flavorful and filling paleo meal that’s quick to make and low in carbs. The savory ground beef and sautéed vegetables pair perfectly with the cauliflower rice, creating a nutritious, grain-free alternative to traditional stir-fry. This dish is an excellent option for anyone looking for a fast, delicious, and well-balanced dinner that fits within a paleo diet.

Note: More recipes are coming soon!