28+ Delicious Summer Paleo Dinner Recipes You’ll Love

As the sun shines bright and the temperatures rise, it’s the perfect time to embrace light, fresh, and flavorful meals.

Summer brings an abundance of seasonal fruits, vegetables, and herbs that are not only delicious but also align perfectly with a paleo diet.

Whether you’re hosting a backyard BBQ, enjoying a quiet evening on the patio, or just looking for quick, healthy dinners to fuel your summer adventures, these 28+ summer paleo dinner recipes are sure to inspire your next meal.

Paleo eating focuses on whole, unprocessed foods—think lean meats, fresh vegetables, fruits, and healthy fats—making it easy to whip up dishes that are as nutritious as they are satisfying.

From grilled meats to vibrant salads, zesty seafood dishes, and hearty vegetable-packed meals, the following recipes are designed to be light, healthy, and full of the bold flavors of summer.

So, get ready to elevate your summer dinners with a range of mouthwatering paleo recipes that will keep you energized and satisfied all season long.

28+ Delicious Summer Paleo Dinner Recipes You’ll Love

As you can see, summer is the perfect time to enjoy delicious, healthy meals that don’t require a lot of time in the kitchen.

With these 28+ summer paleo dinner recipes, you can explore fresh ingredients, experiment with vibrant flavors, and keep your meals satisfying without compromising on your healthy eating goals.

Whether you’re in the mood for something light like a salad or crave a hearty grilled dish, these recipes are designed to make your summer cooking as enjoyable as the season itself.

So fire up the grill, grab your favorite seasonal ingredients, and get ready to enjoy a summer full of wholesome, flavorful meals.

Grilled Lemon-Herb Chicken with Zucchini Ribbons

Perfect for backyard grilling, this fresh and zesty dish brings together juicy chicken breasts and delicate zucchini ribbons.

Marinated in lemon and herbs, the chicken soaks up bright summer flavors that pair wonderfully with the lightly charred vegetables. It’s a simple yet elegant meal ideal for a warm evening.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium zucchinis, shaved into ribbons
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice and zest, garlic, rosemary, thyme, salt, and pepper.
2. Pour half the marinade over the chicken and let it sit for at least 30 minutes (or up to 4 hours) in the fridge.
3. Preheat your grill or grill pan to medium-high heat.
4. Grill the chicken for 6–7 minutes per side, or until fully cooked and grill marks appear.
5. Toss zucchini ribbons in the remaining marinade and grill for 1–2 minutes per side until just tender.
6. Serve chicken over a bed of zucchini ribbons and garnish with fresh herbs and lemon wedges.

This dish delivers a burst of lemony brightness in every bite.

It’s a great way to keep dinner light, lean, and refreshing, without sacrificing flavor or satisfaction.

Paleo Shrimp & Avocado Summer Salad

This vibrant salad is a celebration of summer ingredients: juicy shrimp, creamy avocado, and crisp vegetables tossed in a tangy lime vinaigrette.

It’s cool, colorful, and ready in under 20 minutes—perfect for weeknights or casual patio dining.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 cucumber, diced
• 1/4 cup chopped fresh cilantro
• Juice of 2 limes

Instructions:

1. Toss shrimp with olive oil, paprika, salt, and pepper.
2. Sauté or grill the shrimp over medium-high heat for 2–3 minutes per side, until pink and cooked through. Let cool slightly.
3. In a large bowl, combine avocado, cherry tomatoes, cucumber, red onion, and cilantro.
4. Add the shrimp to the salad, then drizzle with lime juice and toss gently to combine.
5. Serve immediately, or chill for 15 minutes before serving.

With a balanced mix of healthy fats, lean protein, and bright produce, this salad is a paleo powerhouse.

It’s light but hearty, and it comes together effortlessly for those evenings when you’d rather spend time outside than in the kitchen.

Coconut-Lime Grilled Salmon with Mango Salsa

Inspired by tropical flavors, this grilled salmon dish is a summer standout.

The richness of wild-caught salmon is complemented by a creamy coconut-lime marinade and topped with a sweet and spicy mango salsa for a Caribbean-style twist on paleo dining.

Ingredients:

For the salmon:

• 4 salmon fillets (skin-on)
• 1/2 cup coconut milk (full-fat)
• Zest and juice of 1 lime
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• Salt to taste

For the mango salsa:

• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1 tbsp chopped fresh cilantro
• Juice of 1 lime
• 1 small jalapeño, finely diced (optional)

Instructions:

1. In a shallow dish, mix coconut milk, lime juice and zest, garlic, ginger, and salt. Add salmon fillets and marinate for 30 minutes in the refrigerator.
2. While salmon marinates, combine all mango salsa ingredients in a bowl and set aside.
3. Preheat grill to medium heat and lightly oil the grates.
4. Remove salmon from marinade and grill skin-side down for 5–6 minutes, then flip and grill another 3–4 minutes until cooked through.
5. Plate the salmon and spoon mango salsa generously on top.

This dish combines the cooling effects of citrus and coconut with the vibrant heat of grilled fish and salsa.

It’s bold, healthy, and bursting with summer flavor—perfect for a festive paleo-friendly dinner.

Grilled Veggie and Chicken Skewers with Garlic Aioli

These colorful skewers are perfect for a casual outdoor meal.

The chicken is marinated with Mediterranean-inspired herbs and grilled with vibrant vegetables like bell peppers, zucchini, and red onions. Served with a creamy garlic aioli for dipping, this dish is both filling and refreshing.

Ingredients:

• 4 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 red onion, cut into chunks
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp dried oregano
• Salt and pepper to taste
• For the garlic aioli:
  • 1/2 cup mayonnaise (paleo-approved)
  • 2 garlic cloves, minced
  • 1 tbsp lemon juice
  • Salt to taste

Instructions:

1. In a bowl, combine olive oil, lemon juice, oregano, salt, and pepper. Toss the chicken cubes in the marinade and let sit for 30 minutes to an hour.
2. Thread the chicken and vegetables alternately onto skewers.
3. Preheat the grill to medium-high heat. Grill the skewers for 4–5 minutes on each side or until the chicken is fully cooked and the vegetables are tender.
4. For the garlic aioli, mix together mayonnaise, garlic, lemon juice, and salt in a small bowl.
5. Serve the skewers with the garlic aioli on the side for dipping.

This dish is a great choice for meal prep or a backyard BBQ.

The grilled vegetables bring out smoky flavors that complement the savory chicken, while the aioli adds a creamy touch that enhances each bite.

Paleo Beef and Sweet Potato Stir-Fry

This one-pan stir-fry brings together tender beef, crispy veggies, and sweet potatoes for a balanced and hearty dinner.

It’s an excellent choice for those busy summer nights when you want something healthy and flavorful without too much fuss.

Ingredients:

• 1 lb ground beef (preferably grass-fed)
• 2 medium sweet potatoes, peeled and diced
• 1 cup snap peas
• 1 red bell pepper, thinly sliced
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 3 tbsp coconut aminos
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional)
• Chopped green onions for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook for about 10–12 minutes, until they are tender and slightly crispy. Remove from the skillet and set aside.
2. In the same skillet, add ground beef and cook until browned, breaking it apart with a spatula.
3. Add garlic, ginger, and coconut aminos to the skillet, stirring to coat the beef.
4. Add snap peas and red bell pepper and cook for another 3–4 minutes until the vegetables are tender-crisp.
5. Return the sweet potatoes to the skillet, mixing everything together. Season with salt and pepper.
6. Garnish with sesame seeds and chopped green onions before serving.

This stir-fry is rich in protein and fiber, making it a perfect paleo-friendly meal that’s both filling and packed with nutrients.

The natural sweetness of the sweet potatoes balances beautifully with the savory beef and crisp vegetables.

Paleo Fish Tacos with Cabbage Slaw

These paleo fish tacos are a healthy twist on a traditional favorite.

The crispy fish fillets are topped with a tangy cabbage slaw, served in lettuce wraps instead of tortillas. This dish is fresh, light, and bursting with flavor—a perfect way to enjoy seafood during the summer months.

Ingredients:

For the fish:

• 4 white fish fillets (cod or tilapia work well)
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste

For the cabbage slaw:

• 2 cups shredded cabbage
• 1 carrot, julienned
• 1/4 cup cilantro, chopped
• 1 tbsp apple cider vinegar
• 1 tbsp lime juice
• Salt and pepper to taste

For serving:

• 8 large lettuce leaves (such as Romaine or Butterhead)
• Lime wedges for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Rub the fish fillets with olive oil, paprika, cumin, salt, and pepper. Place on the baking sheet and bake for 10–12 minutes or until the fish is cooked through and flakes easily with a fork.
3. While the fish cooks, make the slaw by combining shredded cabbage, carrot, cilantro, apple cider vinegar, lime juice, salt, and pepper in a bowl. Toss until well combined.
4. Once the fish is done, break it into chunks using a fork.
5. To serve, spoon the fish onto the lettuce leaves and top with cabbage slaw. Garnish with lime wedges.

These fish tacos are a refreshing, low-carb alternative to the traditional variety.

The crispy fish and crunchy cabbage slaw, combined with the freshness of lime, create a flavorful and satisfying meal.

Paleo Grilled Steak Salad with Avocado and Balsamic Dressing

This vibrant grilled steak salad is an ideal choice for a paleo-friendly dinner that’s hearty, yet refreshing.

The tender grilled steak is paired with creamy avocado, juicy tomatoes, and a tangy balsamic dressing, making it a deliciously satisfying meal that’s also light enough for a warm summer evening.

Ingredients:

• 2 ribeye or flank steaks
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (such as arugula, spinach, and kale)
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 2 tbsp extra virgin olive oil (for the dressing)
• 1 tsp Dijon mustard (optional)
• 1 tsp honey (optional)

Instructions:

1. Preheat grill to medium-high heat. Rub steaks with olive oil, salt, and pepper.
2. Grill the steaks for 4–5 minutes per side for medium-rare, or longer to your desired doneness. Let the steaks rest for 5–10 minutes before slicing thinly.
3. While the steak is resting, prepare the salad by tossing the mixed greens, avocado slices, cherry tomatoes, and red onion in a large bowl.
4. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and honey for the dressing. Drizzle over the salad and toss gently.
5. Slice the steak and arrange it on top of the salad. Serve immediately.

This salad is a perfect combination of protein, healthy fats, and fresh veggies.

The balsamic dressing adds a nice tang, while the creamy avocado enhances the richness of the steak. It’s a great dish to enjoy when you want something satisfying but still light and refreshing.

Zucchini Noodles with Pesto and Grilled Chicken

A paleo-friendly twist on a classic Italian dish, these zucchini noodles (zoodles) are paired with a vibrant homemade pesto and grilled chicken for a healthy, light dinner that’s packed with flavor.

It’s the perfect meal when you’re craving pasta but want to keep things low-carb.

Ingredients:

For the pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup extra virgin olive oil
• 2 garlic cloves
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Salt and pepper to taste

For the chicken and zoodles:

• 2 boneless, skinless chicken breasts
• 3 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for about 6–7 minutes per side, or until fully cooked. Let rest before slicing.
3. To make the pesto, blend basil, pine nuts, olive oil, garlic, nutritional yeast, salt, and pepper in a food processor until smooth.
4. Heat a large skillet over medium heat and sauté the zucchini noodles with a drizzle of olive oil for 2–3 minutes until slightly tender.
5. Toss the zucchini noodles with the pesto, and top with grilled chicken slices.

This dish is an excellent way to enjoy a pasta alternative that’s both healthy and flavorful.

The pesto is aromatic and rich, while the zoodles offer a fresh, crisp texture that complements the savory chicken perfectly. It’s an easy and satisfying meal for summer.

Crispy Paleo Fish and Chips with Sweet Potato Fries

This paleo-friendly version of a classic British dish swaps out the usual flour-coated fish for a crispy, grain-free alternative, and sweet potato fries replace the standard fries for a healthier take.

You’ll get all the crunch and satisfaction of traditional fish and chips but without the grains or gluten.

Ingredients:

For the fish:

• 4 white fish fillets (cod, haddock, or tilapia)
• 1/2 cup almond flour
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 eggs, beaten
• 1/4 cup coconut oil (for frying)

For the sweet potato fries:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the sweet potato fries on a baking sheet, drizzle with olive oil, and sprinkle with paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until crispy and golden.
2. While the fries bake, set up a breading station for the fish. In one bowl, combine almond flour, paprika, garlic powder, salt, and pepper. In a second bowl, beat the eggs.
3. Dip each fish fillet into the beaten eggs, then coat with the almond flour mixture.
4. Heat coconut oil in a large skillet over medium heat. Fry the fish fillets for 3–4 minutes per side until golden and crispy.
5. Serve the crispy fish alongside the sweet potato fries with a lemon wedge for extra flavor.

This dish gives you all the flavors of traditional fish and chips, with the added bonus of sweet potatoes, which are rich in nutrients and flavor.

The almond flour breading gives the fish a satisfying crunch, while the coconut oil adds a hint of tropical richness. It’s comfort food that’s both nutritious and paleo-friendly.

Paleo Chicken Lettuce Wraps with Avocado and Mango Salsa

These chicken lettuce wraps are an explosion of flavors and textures, combining savory grilled chicken with creamy avocado and a sweet and tangy mango salsa.

It’s an ideal meal for summer because it’s light, refreshing, and doesn’t require cooking in a hot kitchen.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 large avocado, diced
• 1 ripe mango, peeled and diced
• 1/4 red onion, finely diced
• 1 tbsp cilantro, chopped
• Juice of 1 lime
• 8 large lettuce leaves (e.g., Romaine or Butterhead)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Season the chicken breasts with cumin, paprika, salt, and pepper. Cook the chicken for 6–7 minutes on each side or until fully cooked through. Let the chicken rest before slicing it into thin strips.
2. In a separate bowl, combine the diced avocado, mango, red onion, cilantro, and lime juice. Toss gently to combine and season with salt and pepper to taste.
3. To assemble, spoon some of the mango salsa into each lettuce leaf and top with sliced chicken.
4. Serve immediately, garnished with extra cilantro and lime wedges.

These wraps are light, flavorful, and offer a beautiful balance of savory, sweet, and creamy elements.

Perfect for a summer evening, they’re also a fun and interactive meal for guests or family dinners.

Paleo Shrimp Scampi Zoodles

A delicious paleo twist on a classic Italian dish, this shrimp scampi uses zucchini noodles (zoodles) as a low-carb alternative to pasta, while the shrimp is sautéed in garlic, lemon, and olive oil for a fresh, flavorful dish that’s perfect for summer.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 medium zucchinis, spiralized into noodles
• 3 tbsp olive oil
• 4 garlic cloves, minced
• Juice and zest of 1 lemon
• 1/4 cup dry white wine (optional, but adds flavor)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side, until pink and fully cooked. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the garlic for 1–2 minutes until fragrant.
3. Add the lemon juice, zest, and white wine (if using) to the skillet, stirring to combine and create a sauce. Let it simmer for 2–3 minutes to reduce slightly.
4. Add the zucchini noodles to the skillet and cook for 2–3 minutes until just tender.
5. Return the shrimp to the skillet, tossing everything together. Season with salt and pepper and garnish with fresh parsley.
6. Serve immediately with extra lemon wedges on the side.

This dish is light but incredibly flavorful, with the garlic and lemon creating a refreshing sauce that perfectly complements the tender shrimp and zoodles.

It’s a perfect summer meal for those craving pasta without the carbs.

Grilled Portobello Mushroom Steaks with Chimichurri Sauce

For a vegetarian option that’s still hearty and satisfying, these grilled Portobello mushrooms are a great choice.

Paired with a zesty chimichurri sauce, this dish is a perfect summer dinner that’s full of vibrant flavors and earthy umami.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 3 tbsp olive oil
• Salt and pepper to taste

For the chimichurri sauce:

• 1 cup fresh parsley, chopped
• 1/4 cup red wine vinegar
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat.
2. Brush the mushroom caps with olive oil and season with salt and pepper.
3. Grill the mushrooms for 4–5 minutes per side, or until tender and nicely charred.
4. While the mushrooms are grilling, prepare the chimichurri sauce by combining parsley, red wine vinegar, garlic, red pepper flakes, oregano, olive oil, salt, and pepper in a bowl. Stir to combine.
5. Once the mushrooms are done, plate them and drizzle with chimichurri sauce. Serve immediately.

These grilled mushrooms are a great meat-free option that still feels hearty and satisfying.

The chimichurri sauce adds a tangy, herbaceous kick that enhances the natural flavors of the mushrooms, making this dish a standout at any summer meal.

Paleo Grilled Salmon with Cucumber and Tomato Salad

This grilled salmon recipe is paired with a refreshing cucumber and tomato salad, making it a light yet nutrient-packed summer dinner.

The salmon is perfectly cooked with a crispy exterior and tender interior, and the salad provides a cool, tangy contrast.

Ingredients:

For the salmon:

• 4 salmon fillets, skin-on
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste

For the salad:

• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 2 tbsp fresh basil, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the salmon fillets with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
3. Grill the salmon for 4–5 minutes per side, or until the fish flakes easily with a fork.
4. While the salmon cooks, prepare the salad by combining the cherry tomatoes, cucumber, red onion, and basil in a bowl. Drizzle with olive oil and red wine vinegar, then season with salt and pepper. Toss gently to combine.
5. Serve the grilled salmon on a plate with a generous side of the cucumber and tomato salad.

This dish is simple yet packed with flavor.

The smoky grilled salmon is complemented by the refreshing crunch of the cucumber salad, making it a perfect dinner for hot summer nights.

Paleo Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These stuffed bell peppers are a fantastic option for a filling yet healthy paleo dinner.

The ground turkey is seasoned with a variety of spices, combined with cauliflower rice, and stuffed into vibrant bell peppers for a colorful, nutrient-dense meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 cups cauliflower rice (or fresh cauliflower finely chopped)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add the diced onion and garlic and sauté for 3–4 minutes until softened.
3. Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon. Stir in cumin, chili powder, smoked paprika, salt, and pepper.
4. Add the cauliflower rice to the skillet and cook for an additional 3–4 minutes, stirring occasionally. Remove from heat.
5. Stuff each bell pepper with the turkey and cauliflower rice mixture, packing it tightly.
6. Cover the baking dish with foil and bake for 25–30 minutes, until the peppers are tender.
7. Garnish with fresh cilantro before serving.

These stuffed bell peppers are a great balance of protein and veggies.

The cauliflower rice makes the dish light yet filling, and the spices add depth to the ground turkey filling.

Paleo Grilled Shrimp and Veggie Skewers with Lemon-Herb Marinade

Grilled shrimp and vegetable skewers are a perfect paleo dinner, especially when you want something quick and packed with fresh, summer flavors.

These skewers are marinated in a zesty lemon-herb marinade and grilled to perfection, making them a crowd-pleaser for any summer gathering.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into chunks
• 1 tbsp olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 8–10 skewers (wooden or metal)

Instructions:

1. In a bowl, combine olive oil, lemon juice and zest, garlic, parsley, thyme, salt, and pepper.
2. Thread the shrimp, bell pepper, zucchini, and onion onto the skewers, alternating the ingredients.
3. Pour the marinade over the skewers, making sure everything is evenly coated. Let the skewers marinate for at least 30 minutes in the fridge.
4. Preheat the grill to medium-high heat. Grill the skewers for 2–3 minutes on each side, or until the shrimp turn pink and the vegetables are tender with grill marks.
5. Serve the skewers with extra lemon wedges and fresh herbs.

These shrimp and veggie skewers are a great way to enjoy fresh, grilled flavors with minimal effort.

The lemon-herb marinade infuses everything with a bright, zesty taste, making this dish light, vibrant, and perfect for a summer dinner.

Paleo Chicken Fajita Bowls

These chicken fajita bowls are bursting with flavor, thanks to the zesty seasoning on the grilled chicken, sautéed bell peppers, and onions.

Serve it in a bowl with fresh toppings for a complete, paleo-friendly meal that’s perfect for summer.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 bell peppers (any color), sliced
• 1 red onion, sliced
• 1 avocado, sliced
• 1 cup fresh cilantro, chopped
• Juice of 1 lime
• Fresh salsa (optional)

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil and season with chili powder, cumin, paprika, garlic powder, salt, and pepper.
2. Grill the chicken for 6–7 minutes per side, or until fully cooked through. Let the chicken rest for 5 minutes before slicing.
3. While the chicken grills, heat a skillet over medium heat. Add the sliced bell peppers and onion, and sauté for 5–7 minutes until softened.
4. To assemble, place the sautéed peppers and onions in the bottom of a bowl. Top with sliced grilled chicken, avocado, cilantro, and a squeeze of lime juice. Serve with salsa if desired.

These fajita bowls are flavorful and filling, with a balance of protein, healthy fats, and fresh veggies.

They’re perfect for meal prep or a family dinner and are great for customizing with your favorite toppings.

Paleo Grilled Veggie and Sausage Skewers

Grilled veggie and sausage skewers are a fantastic, easy-to-make paleo dinner that’s bursting with smoky flavors.

The combination of savory sausage and roasted vegetables makes for a balanced meal that’s both hearty and satisfying.

Ingredients:

• 4 paleo-friendly sausages (chicken, turkey, or pork)
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into chunks
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried oregano
• 1 tsp garlic powder
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the grill to medium heat.
2. Cut the sausages into 1–2-inch pieces and thread them onto skewers with the bell peppers, zucchini, and red onion, alternating between the sausage and vegetables.
3. Drizzle olive oil over the skewers and season with salt, pepper, oregano, and garlic powder.
4. Grill the skewers for 4–5 minutes on each side or until the sausages are fully cooked and the vegetables are tender and slightly charred.
5. Remove from the grill and garnish with fresh parsley before serving.

These skewers are a great way to enjoy a smoky, grilled meal that’s easy to make and packed with flavor.

They’re perfect for a summer cookout or a weeknight dinner when you want something quick and delicious.

Paleo BBQ Chicken with Coleslaw

This BBQ chicken paired with a crunchy, tangy coleslaw is a perfect summer dinner.

The chicken is coated with a homemade paleo-friendly BBQ sauce, and the slaw adds a refreshing and crunchy side that balances the rich, smoky flavors of the chicken.

Ingredients:

For the BBQ chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup paleo-friendly BBQ sauce (store-bought or homemade)
• Salt and pepper to taste

For the coleslaw:

• 4 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with salt and pepper. Brush the chicken with the paleo BBQ sauce on both sides.
3. Grill the chicken for 6–7 minutes per side or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).
4. While the chicken grills, prepare the coleslaw by combining the shredded cabbage, shredded carrots, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper in a large bowl. Toss well to coat.
5. Serve the grilled BBQ chicken with a generous side of coleslaw.

This dish brings together the smoky richness of BBQ chicken and the light, refreshing crunch of coleslaw.

It’s a perfect meal for summer, whether you’re hosting a BBQ or just enjoying a casual dinner at home.

Paleo Grilled Chicken and Avocado Salad

This fresh and hearty grilled chicken salad is perfect for a summer dinner. It’s topped with creamy avocado, crunchy vegetables, and a simple lemon vinaigrette.

It’s light, satisfying, and full of healthy fats and protein.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 4 cups mixed greens (such as arugula, spinach, and baby kale)
• 1 avocado, diced
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp fresh parsley, chopped

For the lemon vinaigrette:

• 2 tbsp extra virgin olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
2. Grill the chicken for 6–7 minutes on each side, or until fully cooked. Let the chicken rest for 5 minutes before slicing it thinly.
3. In a large salad bowl, combine the mixed greens, avocado, cucumber, red onion, cherry tomatoes, and parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper for the vinaigrette.
5. Toss the salad with the vinaigrette, then top with the sliced grilled chicken.

This salad is a light and refreshing way to enjoy grilled chicken.

The creamy avocado and tangy lemon vinaigrette complement the chicken perfectly, creating a dish that’s both satisfying and full of flavor.

Paleo Beef and Sweet Potato Stir-Fry

This hearty beef and sweet potato stir-fry is a great paleo dinner option.

It’s a one-pan meal that combines tender beef with sweet potatoes, bell peppers, and onions for a satisfying and flavorful dish that’s quick and easy to prepare.

Ingredients:

• 1 lb grass-fed beef (such as flank steak or sirloin), sliced into thin strips
• 1 large sweet potato, peeled and diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 tbsp coconut oil
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 2 tbsp coconut aminos (or tamari for a soy-free option)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the diced sweet potato and cook for 7–8 minutes, stirring occasionally, until tender. Remove from the skillet and set aside.
2. In the same skillet, add the remaining coconut oil. Add the garlic and ginger, cooking for 1–2 minutes until fragrant.
3. Add the sliced beef to the skillet and cook for 3–4 minutes, or until browned and cooked through.
4. Add the bell peppers and onion to the skillet, cooking for 2–3 minutes until they begin to soften.
5. Stir in the cooked sweet potatoes, coconut aminos, salt, and pepper. Cook for an additional 2–3 minutes to combine the flavors.
6. Garnish with fresh cilantro before serving.

This stir-fry is a flavorful, nutrient-dense meal that combines protein, healthy fats, and complex carbohydrates.

The sweet potatoes add a natural sweetness that pairs beautifully with the savory beef and coconut aminos, making this a satisfying and well-rounded dish.

Paleo Coconut Shrimp with Mango Salsa

These crispy coconut shrimp are paired with a refreshing mango salsa for a tropical, paleo-friendly dinner that’s light but full of flavor.

The shrimp is coated in shredded coconut for a crispy texture, while the salsa adds a burst of sweetness and acidity to balance the dish.

Ingredients:

For the coconut shrimp:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 1 large egg, beaten
• 1 tbsp coconut oil, for frying
• Salt and pepper to taste

For the mango salsa:

• 1 ripe mango, peeled and diced
• 1/2 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, seeded and finely diced (optional)
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a shallow dish, combine the shredded coconut and almond flour. In another shallow dish, beat the egg.
2. Dip each shrimp into the egg, then coat with the coconut-almond mixture, pressing gently to adhere.
3. Heat the coconut oil in a skillet over medium heat. Fry the shrimp for 2–3 minutes on each side, or until golden brown and cooked through.
4. While the shrimp cooks, prepare the mango salsa by combining the mango, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Stir gently to combine.
5. Serve the crispy coconut shrimp with the mango salsa on the side.

The crispy coconut shrimp are perfectly paired with the sweet and tangy mango salsa, making this dish a delicious and light dinner.

The combination of textures and flavors gives this meal a tropical flair, making it perfect for a summer evening.

Paleo Grilled Lemon Garlic Chicken with Asparagus

This grilled lemon garlic chicken is paired with tender, grilled asparagus for a light yet flavorful dinner.

The citrusy marinade infuses the chicken with fresh, bright flavors, while the asparagus adds a simple, earthy side.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 bunch asparagus, trimmed

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Coat the chicken breasts with the marinade, and let them sit for at least 30 minutes in the fridge.
2. Preheat the grill to medium-high heat. Grill the chicken for 6–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
3. While the chicken is grilling, toss the asparagus with a little olive oil, salt, and pepper.
4. Grill the asparagus for 3–4 minutes per side, until tender and slightly charred.
5. Serve the grilled chicken alongside the asparagus.

This dish is light, full of flavor, and quick to make.

The lemon garlic marinade gives the chicken a refreshing zest, while the grilled asparagus adds a smoky, tender side. It’s perfect for a summer evening dinner.

Paleo Zucchini Noodles with Pesto and Grilled Shrimp

Zucchini noodles (zoodles) are a fantastic low-carb alternative to pasta and pair perfectly with a fresh pesto sauce and grilled shrimp.

This dish is full of flavor, packed with protein, and light enough for a summer meal.

Ingredients:

• 4 large zucchinis, spiralized into noodles
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Salt and pepper to taste

For the pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Toss the shrimp in olive oil, salt, and pepper. Grill the shrimp for 2–3 minutes on each side, or until they turn pink and opaque. Set aside.
2. For the pesto, combine the basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper in a food processor or blender. Blend until smooth.
3. In a large skillet, sauté the zucchini noodles over medium heat for 2–3 minutes, just until they begin to soften but still have a bit of crunch.
4. Toss the zucchini noodles with the pesto sauce, then top with the grilled shrimp.
5. Serve immediately with a sprinkle of extra pine nuts or Parmesan if desired.

This dish is light, refreshing, and packed with flavor.

The creamy pesto coats the zoodles, while the grilled shrimp adds a smoky protein-packed element, making it a satisfying and paleo-friendly dinner.

Paleo Baked Salmon with Avocado Salsa

This baked salmon is paired with a creamy avocado salsa for a tropical and flavorful dinner.

The richness of the salmon is balanced by the freshness of the avocado salsa, making it a light yet satisfying meal.

Ingredients:

• 4 salmon fillets, skin on
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp smoked paprika
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon fillets on it, skin-side down.
2. Drizzle the salmon with olive oil and season with salt, pepper, and smoked paprika.
3. Bake the salmon for 12–15 minutes or until it flakes easily with a fork.
4. While the salmon bakes, prepare the avocado salsa by combining the diced avocado, red onion, cilantro, lime juice, salt, and pepper in a bowl. Toss gently to combine.
5. Once the salmon is done, serve it with a generous spoonful of avocado salsa on top.

The baked salmon is rich and tender, with the smoked paprika giving it a smoky flavor.

The avocado salsa adds a refreshing, creamy contrast, making this a perfect dish for a healthy summer dinner.