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Sundays have always been synonymous with relaxation, comfort, and delicious meals that bring people together.
Whether it’s a hearty brunch, a light lunch, or a satisfying dinner, finding the right recipes that blend taste, nutrition, and ease of preparation can make all the difference.
Enter the world of paleo recipes—a lifestyle that focuses on whole foods, fresh ingredients, and meals that honor the simplicity of eating like our ancestors did.
Inspired by the timeless recipes of Betty Crocker, this collection of 25+ paleo recipes will help you make your Sunday meals deliciously nourishing and effortless.
Imagine dishes filled with fresh vegetables, high-quality proteins, and natural sweeteners—foods that satisfy and energize without the gluten, grains, or refined sugars.
Whether you’re preparing a Sunday brunch for friends or enjoying a cozy dinner with family, these paleo recipes are designed to be easy to make and packed with flavor.
From healthy takes on classic comfort foods to innovative new dishes, this compilation has something for every palate.
Let’s dive into 25+ Sunday paleo recipes that will make your weekend memorable and your taste buds thank you.
25+ Delicious Sunday Paleo Betty Crocker Recipes for a Weekend
With these 25+ Sunday paleo recipes, you now have a collection of meals that are perfect for any part of your weekend.
Inspired by the classic recipes of Betty Crocker but made paleo-friendly, each dish is packed with natural ingredients and bold flavors, ensuring that you’re eating well while embracing simplicity.
From hearty breakfasts and satisfying lunches to savory dinners, these recipes can help you make the most of your Sundays, creating moments filled with delicious food and great memories.
Embrace the joy of paleo cooking and elevate your Sunday mealtimes with wholesome, mouthwatering dishes that everyone will enjoy.
Sunday Paleo Pancakes
Fluffy and light, these paleo pancakes are a perfect way to start your Sunday morning. Made with simple, wholesome ingredients, they are gluten-free, grain-free, and refined sugar-free, catering to a healthy lifestyle without sacrificing taste. Ideal for those who enjoy a traditional breakfast with a paleo twist.
Ingredients:
- 1 cup almond flour
- 2 large eggs
- 1/4 cup coconut milk (or any plant-based milk)
- 2 tablespoons honey or pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pinch of salt
- Coconut oil for cooking
Instructions:
- In a large bowl, whisk together the almond flour, baking soda, and salt.
- In another bowl, beat the eggs and then add the coconut milk, honey (or maple syrup), and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just mixed; do not overmix.
- Heat a skillet or griddle over medium heat and lightly grease it with coconut oil.
- Pour about 1/4 cup of the batter onto the skillet for each pancake and cook for 2-3 minutes on each side or until golden brown.
- Serve warm with fresh fruit, a drizzle of honey, or your favorite paleo-friendly toppings.
These paleo pancakes are soft and satisfyingly hearty, making them a great breakfast option that pairs well with a side of fresh fruit or a dollop of almond butter. With the blend of natural sweetness and the light texture, they’re perfect for a laid-back Sunday brunch that everyone will love.
Sunday Paleo Banana Bread
Moist and naturally sweetened, this paleo banana bread is a must-try for anyone looking for a hearty and wholesome treat. Packed with ripe bananas, it’s gluten-free, dairy-free, and made with clean ingredients. Perfect for enjoying with a cup of coffee or as an afternoon snack.
Ingredients:
- 3 ripe bananas, mashed
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 3 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
- In a large bowl, mix the mashed bananas with the melted coconut oil, honey (or maple syrup), and vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the almond flour, coconut flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This paleo banana bread is soft, flavorful, and perfectly moist. It’s an ideal snack for a lazy Sunday or a tasty breakfast option to enjoy with your morning tea or coffee. The subtle sweetness from ripe bananas makes it irresistible, and it’s a great way to use up overripe fruit while staying on track with your paleo diet.
Sunday Paleo Chocolate Chip Cookies
These paleo chocolate chip cookies are a delightful treat that won’t derail your healthy eating habits. Made with almond flour and sweetened with natural ingredients, they deliver the satisfying taste and texture of traditional cookies. Enjoy them as a midday snack or serve them with a glass of almond milk.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, coconut flour, baking soda, and salt.
- In another bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
These paleo chocolate chip cookies are the perfect combination of chewy and slightly crispy, with the rich flavor of chocolate that satisfies any sweet craving. Perfect for a relaxed Sunday treat, they offer the nostalgic taste of traditional cookies while keeping things healthy. Pair them with a cup of tea or a dairy-free milk alternative for an indulgent yet guilt-free experience.
Sunday Paleo Egg Muffins
These paleo egg muffins are a simple, versatile, and nutritious breakfast option. Packed with protein and vegetables, they’re perfect for a balanced start to your day and can be enjoyed on the go. Customize them with your favorite veggies or meats for a personalized touch.
Ingredients:
- 6 large eggs
- 1/2 cup spinach, chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup onion, finely chopped
- 1/4 cup cooked bacon, crumbled (optional)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Coconut oil or non-stick spray for greasing the muffin tin
Instructions:
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with coconut oil or non-stick spray.
- In a large bowl, whisk the eggs and season with garlic powder, salt, and black pepper.
- Stir in the spinach, red bell pepper, onion, and cooked bacon (if using).
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 15-18 minutes or until the egg muffins are set and lightly golden on top.
- Let cool for a few minutes before removing from the tin.
These egg muffins are perfect for meal prep and can be stored in the refrigerator for a quick, protein-packed breakfast throughout the week. With the combination of fresh vegetables and savory bacon, they are satisfying, nutritious, and sure to become a Sunday morning staple. Pair them with a side of avocado slices or a mixed greens salad for an extra nutrient boost.
Sunday Paleo Sweet Potato Hash
This paleo sweet potato hash is a hearty and satisfying breakfast that’s full of flavor. With the natural sweetness of sweet potatoes and the savory combination of spices and vegetables, it’s a filling and nutrient-rich meal that pairs perfectly with eggs or can be enjoyed on its own.
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1/2 cup red bell pepper, diced
- 1/2 cup onion, chopped
- 1 cup spinach, roughly chopped
- 2 tablespoons coconut oil
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Heat the coconut oil in a large skillet over medium heat.
- Add the diced sweet potatoes and cook for 6-8 minutes, stirring occasionally, until they start to soften.
- Add the red bell pepper and onion and cook for an additional 3-4 minutes until the vegetables are tender.
- Sprinkle in the paprika, cumin, salt, and black pepper, and stir to coat the vegetables evenly.
- Add the chopped spinach and cook for another 1-2 minutes until wilted.
- Serve warm, garnished with fresh parsley if desired.
This sweet potato hash is both comforting and nourishing, making it the perfect addition to your Sunday breakfast spread. The combination of sweet and savory flavors, along with the vibrant colors of the vegetables, makes this dish as appealing to the eyes as it is to the palate. Pair it with a fried or poached egg for an added protein boost and a complete meal that will keep you fueled for the day ahead.
Sunday Paleo Apple Crisp
This paleo apple crisp is a warm, comforting dessert that’s perfect for ending a relaxed Sunday meal. With naturally sweet apples and a crumbly, nut-based topping, this dish feels indulgent while being entirely grain- and dairy-free. Serve it with a scoop of dairy-free vanilla ice cream for the ultimate treat.
Ingredients:
- 4 large apples, peeled, cored, and sliced
- 2 tablespoons honey or pure maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup chopped pecans or walnuts
- 1/4 cup coconut oil, melted
- 2 tablespoons honey or pure maple syrup (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish with coconut oil.
- In a large bowl, toss the sliced apples with 2 tablespoons of honey, cinnamon, nutmeg, and vanilla extract. Spread the apple mixture evenly in the prepared baking dish.
- In a separate bowl, combine the almond flour, coconut flour, chopped nuts, and melted coconut oil. Mix until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the apples.
- Bake for 30-35 minutes or until the apples are tender and the topping is golden brown.
- Let cool slightly before serving.
This paleo apple crisp is a perfect blend of sweet, spiced apples and a crunchy, nutty topping. It’s a warm, cozy dessert that makes a wonderful end to a leisurely Sunday dinner. The combination of flavors is satisfying and feels like an autumnal treat, even if enjoyed any time of the year. Top with dairy-free ice cream for a dessert that’s both wholesome and delicious.
Sunday Paleo Chicken and Vegetable Stir-Fry
This paleo chicken and vegetable stir-fry is an easy, quick, and nutritious dish that makes for a perfect Sunday dinner or lunch. Packed with protein and colorful vegetables, it’s both satisfying and full of flavor. With a savory, slightly tangy sauce, it will have you coming back for seconds.
Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons coconut oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 cup snap peas
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, grated
- 2 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sesame oil (optional)
- Salt and black pepper to taste
- Green onions for garnish (optional)
Instructions:
- Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken to the skillet and cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from the skillet and set aside.
- In the same skillet, add the remaining coconut oil and sauté the garlic and ginger for 1 minute.
- Add the red bell pepper, broccoli, carrot, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
- Return the chicken to the skillet and pour in the coconut aminos and apple cider vinegar. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Drizzle with sesame oil if using and season with salt and black pepper to taste.
- Serve warm, garnished with green onions if desired.
This chicken and vegetable stir-fry is a versatile dish that combines the best of protein and fresh vegetables, making it an excellent choice for a healthy and flavorful Sunday meal. With a satisfying balance of sweet, savory, and tangy flavors, it pairs well with cauliflower rice or a side of steamed greens for a complete paleo-friendly dinner.
Sunday Paleo Cauliflower Fried Rice
This paleo cauliflower fried rice is a low-carb and nutrient-dense alternative to traditional fried rice. It’s packed with colorful vegetables and savory flavors, making it a great way to enjoy a healthier take on a classic dish. Perfect for a light and satisfying Sunday lunch or dinner.
Ingredients:
- 1 head of cauliflower, grated or processed into rice-sized pieces
- 2 tablespoons coconut oil
- 2 eggs, lightly beaten
- 1/2 cup carrots, finely diced
- 1/2 cup peas
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons coconut aminos
- 1/2 teaspoon sesame oil (optional)
- Salt and black pepper to taste
- Green onions for garnish (optional)
Instructions:
- Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat. Add the eggs and scramble until just cooked through. Remove from the skillet and set aside.
- Add the remaining coconut oil to the skillet and sauté the onion, garlic, and carrots for 2-3 minutes until the vegetables start to soften.
- Stir in the peas and grated cauliflower. Cook for 4-5 minutes, stirring frequently, until the cauliflower rice is tender.
- Add the cooked eggs back to the skillet and pour in the coconut aminos. Stir well to combine all the ingredients and cook for an additional 2 minutes.
- Drizzle with sesame oil if using and season with salt and black pepper to taste.
- Serve warm, garnished with green onions if desired.
This paleo cauliflower fried rice is a flavorful, nutrient-packed dish that’s perfect for a wholesome Sunday meal. The blend of vegetables and the hint of coconut aminos create a rich, savory flavor that makes this dish a satisfying and healthy choice. It’s light, versatile, and pairs well with grilled chicken, shrimp, or tofu for a more substantial meal.
Sunday Paleo Lemon Garlic Salmon
This paleo lemon garlic salmon is an easy, elegant, and nutritious dish perfect for Sunday dinners. Packed with healthy omega-3 fatty acids and flavored with fresh lemon and garlic, it’s both light and rich in flavor. Pair it with a simple side of steamed asparagus or a mixed greens salad for a complete meal.
Ingredients:
- 4 salmon fillets
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- In a small bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, and dried thyme. Mix well.
- Place the salmon fillets on the prepared baking sheet. Season with salt and black pepper.
- Brush the lemon garlic mixture generously over the top of each salmon fillet.
- Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
- Serve warm, garnished with fresh parsley if desired.
This lemon garlic salmon is the perfect combination of light, refreshing flavors and satisfying richness. It’s simple to prepare yet delivers a meal that feels special. The bright lemon and aromatic garlic pair perfectly with the tender salmon, making this dish ideal for a Sunday evening that leaves you feeling nourished and content.
Sunday Paleo Zucchini Noodles with Pesto
This paleo zucchini noodles with pesto is a refreshing and light dish that’s perfect for a Sunday lunch or dinner. Made with fresh, healthy ingredients, it’s both satisfying and full of flavor. The homemade pesto adds a rich and nutty flavor, while the zucchini noodles keep it light and gluten-free.
Ingredients:
- 4 medium zucchini, spiralized into noodles
- 1 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic
- 1/4 cup nutritional yeast or dairy-free parmesan
- Juice of 1/2 lemon
- Salt and black pepper to taste
- Cherry tomatoes for garnish (optional)
Instructions:
- In a food processor, combine the basil leaves, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency. Season with salt and black pepper to taste.
- Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they are tender but still have a slight crunch.
- Remove from heat and toss the zucchini noodles with the prepared pesto until evenly coated.
- Serve warm, garnished with cherry tomatoes if desired.
These zucchini noodles with pesto are a light and healthy way to enjoy a comforting and delicious dish on a Sunday. The freshness of the basil and the richness of the nuts blend perfectly, creating a satisfying meal that’s full of flavor. It’s a perfect paleo option for anyone looking for a quick, nutritious dish that’s easy to prepare and packed with good-for-you ingredients.
Sunday Paleo Stuffed Bell Peppers
These paleo stuffed bell peppers are colorful, filling, and packed with protein and veggies. Perfect for a family-friendly Sunday dinner, they are easy to prepare and full of satisfying flavors. The blend of ground turkey, vegetables, and seasonings makes these peppers a crowd-pleaser.
Ingredients:
- 4 large bell peppers (any color)
- 1 lb ground turkey
- 1 cup cauliflower rice
- 1/2 cup diced tomatoes (fresh or canned)
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until fragrant.
- Add the ground turkey to the skillet and cook until browned, breaking it up as it cooks. Stir in the cauliflower rice, diced tomatoes, chili powder, paprika, cumin, salt, and black pepper. Cook for 3-4 minutes until everything is well combined and heated through.
- Spoon the turkey mixture into each bell pepper, packing it in slightly. Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, or until the peppers are tender.
- Serve warm, garnished with fresh cilantro if desired.
These stuffed bell peppers are a perfect blend of savory, sweet, and satisfying flavors. They make for a nourishing and filling Sunday dinner that’s gluten-free, grain-free, and deliciously paleo. The combination of lean turkey, veggies, and the warm spices creates a hearty dish that the whole family will love. Enjoy them with a side of fresh greens or a light salad for a complete meal.
Sunday Paleo Banana Pancakes
These paleo banana pancakes are a quick and nutritious way to start your Sunday morning. Made with simple ingredients, they are naturally sweet and gluten-free, making them perfect for a healthy breakfast that feels indulgent. Serve with a drizzle of pure maple syrup or a dollop of almond butter for a delightful treat.
Ingredients:
- 2 ripe bananas
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Coconut oil or ghee for frying
- Fresh berries and chopped nuts for topping (optional)
Instructions:
- In a bowl, mash the bananas until smooth. Add the eggs, vanilla extract, baking powder, and cinnamon, and whisk until well combined.
- Heat a skillet over medium heat and add a small amount of coconut oil or ghee.
- Pour a small amount of the batter into the skillet, forming small pancakes. Cook for 2-3 minutes or until bubbles form on the surface. Flip and cook for an additional 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adding more oil as needed.
- Serve warm, topped with fresh berries and chopped nuts if desired.
These paleo banana pancakes are a light yet satisfying breakfast that’s perfect for a leisurely Sunday morning. They are naturally sweet and simple to make, making them an easy favorite for anyone looking for a healthy alternative to traditional pancakes. With a drizzle of maple syrup or a spoonful of almond butter, you have a delicious, wholesome breakfast that’s sure to please.
Sunday Paleo Sweet Potato and Spinach Frittata
This paleo sweet potato and spinach frittata is a nutrient-dense, hearty dish that makes for an excellent Sunday brunch. It’s packed with vitamins and minerals from the sweet potatoes and spinach, combined with the rich, savory flavors of eggs and a touch of garlic. Perfect for a lazy morning or a light midday meal, this frittata is simple to make and delicious.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 cup fresh spinach, chopped
- 6 large eggs
- 1/2 cup coconut milk (or any unsweetened dairy-free milk)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in an oven-proof skillet over medium heat. Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften.
- Add the chopped spinach and cook for an additional 2 minutes until wilted.
- In a bowl, whisk the eggs, coconut milk, garlic powder, paprika, salt, and black pepper.
- Pour the egg mixture over the sweet potato and spinach in the skillet. Stir gently to distribute the ingredients evenly.
- Transfer the skillet to the oven and bake for 15-20 minutes or until the frittata is set and golden on top.
- Serve warm, garnished with fresh parsley if desired.
This sweet potato and spinach frittata is a perfect combination of hearty and healthy, making it an ideal choice for a Sunday brunch or light dinner. The natural sweetness of the sweet potatoes pairs beautifully with the earthy spinach, while the eggs provide a satisfying base. This dish is packed with nutrients and flavor, making it a great option for a paleo-friendly meal that’s both filling and delicious.
Sunday Paleo Coconut Shrimp Curry
This paleo coconut shrimp curry is a quick, flavorful dish that’s perfect for a Sunday night dinner. With a rich coconut milk base and an array of spices, it offers a taste of tropical comfort and is ideal for serving over cauliflower rice or enjoying on its own. It’s a delightful dish that brings both warmth and flavor to the table.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup cherry tomatoes, halved
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili flakes (optional)
- 1 tablespoon coconut oil
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until translucent.
- Add the garlic and ginger, and sauté for an additional minute until fragrant.
- Stir in the turmeric, cumin, paprika, and chili flakes (if using). Cook for 1 minute, allowing the spices to bloom.
- Pour in the coconut milk and add the cherry tomatoes. Simmer for 5 minutes, letting the flavors meld together.
- Add the shrimp to the skillet and cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
- Season with salt and black pepper to taste.
- Serve warm, garnished with fresh cilantro if desired. Enjoy over cauliflower rice for a complete meal.
This coconut shrimp curry is a satisfying and flavorful dish that’s perfect for a cozy Sunday dinner. The creamy coconut milk, paired with warm spices and tender shrimp, makes it a comforting and hearty dish. Whether served over a bed of cauliflower rice or enjoyed by itself, this curry offers a rich and satisfying paleo-friendly meal that will leave everyone at the table satisfied.
Sunday Paleo Roasted Garlic Lemon Chicken Thighs
These paleo roasted garlic lemon chicken thighs are an easy and flavorful dish perfect for Sunday dinner. The combination of garlic, lemon, and fresh herbs infuses the chicken with a bright and aromatic taste, while the oven roasting ensures the meat stays juicy and tender. Pair it with roasted vegetables or a simple salad for a well-rounded, paleo-friendly meal.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- 4 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Lemon wedges for serving
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the oven to 425°F (220°C).
- In a bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and black pepper.
- Rub the garlic lemon mixture all over the chicken thighs, making sure to coat both sides.
- Place the chicken thighs on a baking sheet lined with parchment paper or in a baking dish. Arrange them skin-side up.
- Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the skin is golden and crispy.
- Serve warm with lemon wedges on the side and garnish with fresh parsley if desired.
These roasted garlic lemon chicken thighs are simple yet packed with flavor, making them an ideal dish for a stress-free Sunday dinner. The lemon and garlic combination brings brightness and depth to the dish, while the herbs add a layer of complexity. This is a well-balanced paleo meal that pairs perfectly with a side of roasted vegetables or a crisp green salad for a nourishing end to the week.
Note: More recipes are coming soon!