50+ Delicious Sunday Paleo Dinner Recipes for Nourishing Meal

Sundays are often the perfect opportunity to unwind, reflect, and prepare for the week ahead.

What better way to enhance that feeling than with a dinner that’s not only satisfying but also healthy and aligned with your paleo lifestyle?

Whether you’re cooking for a family gathering, hosting friends, or simply treating yourself, having a repertoire of paleo dinner recipes can make your Sunday meal preparation both enjoyable and stress-free.

Paleo dinners emphasize whole, unprocessed ingredients—lean proteins, fresh vegetables, healthy fats, and fruits—all free from grains, dairy, and refined sugars.

This collection of 50+ Sunday paleo dinner recipes will inspire you with options ranging from hearty main courses and comforting soups to flavorful stir-fries and satisfying salads.

Each recipe is designed to help you end your week on a high note while nourishing your body and delighting your taste buds.

Let’s dive into these crowd-pleasing dishes that are perfect for a laid-back Sunday or an elegant weekend gathering.

50+ Delicious Sunday Paleo Dinner Recipes for Nourishing Meal

Embracing a paleo lifestyle doesn’t mean sacrificing flavor or variety in your meals.

With these 50+ Sunday paleo dinner recipes, you can create dishes that bring joy, comfort, and nutrition to your table.

From simple, quick meals to ones that are more elaborate and perfect for entertaining, there’s something for every taste and skill level.

Cooking a nutritious, paleo-friendly meal on a Sunday can be a rewarding way to recharge before the week begins.

We hope these recipes inspire you to try new combinations and rediscover the joy of wholesome, home-cooked dinners.

Enjoy every bite and make your Sundays the highlight of your week!

Lemon Herb Grilled Salmon with Asparagus

This dish is the epitome of a light, flavorful paleo dinner that’s packed with omega-3 fatty acids, essential vitamins, and minerals. The fresh, zesty notes from the lemon and the earthy flavors from the herbs complement the tender salmon, while asparagus adds a satisfying crunch and vibrant green color. Perfect for a Sunday evening when you want to enjoy something healthy without compromising on taste.

Ingredients

• 4 salmon fillets
• 1 bunch of fresh asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon (juice and zest)
• 2 cloves garlic, minced
• 1 tsp dried dill
• 1 tsp dried parsley
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your grill to medium-high heat.
2. In a bowl, mix the lemon juice and zest, minced garlic, dried dill, parsley, olive oil, salt, and pepper.
3. Pat the salmon fillets dry and brush the herb mixture evenly over the top of each fillet.
4. Place the salmon fillets on the grill skin-side down. Grill for 4-5 minutes per side or until the salmon is opaque and flakes easily with a fork.
5. Meanwhile, toss the asparagus in olive oil, salt, and pepper, and place them on the grill. Cook for about 3-4 minutes, turning occasionally, until tender and slightly charred.
6. Serve the grilled salmon with a side of asparagus and a wedge of lemon for a refreshing finish.

This dinner is simple yet feels elevated, with the balance of citrusy and herby flavors enhancing the richness of the salmon. The asparagus provides an added crunch and a dose of fiber, making this meal not only delicious but nourishing as well.

Coconut Chicken Curry with Cauliflower Rice

This hearty dish is full of bold flavors from the aromatic spices combined with creamy coconut milk. The coconut chicken curry is warm, satisfying, and perfect for a Sunday evening when you’re craving comfort food that’s paleo-friendly. Pair it with cauliflower rice for a low-carb alternative that soaks up the delicious sauce.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp coconut oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 cup chicken broth (low-sodium)
• 1 head of cauliflower, riced
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. In a large skillet, heat coconut oil over medium-high heat. Add the onions and sauté until they are golden and translucent, about 4-5 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, turmeric, and cayenne pepper (if using). Cook for 30 seconds to release the flavors.
4. Add the chicken pieces and cook until they begin to brown, about 5 minutes.
5. Pour in the coconut milk and chicken broth. Stir well and bring to a gentle simmer. Let the curry cook for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
6. While the curry simmers, prepare the cauliflower rice. Heat a separate skillet over medium heat with a touch of coconut oil. Add the riced cauliflower and cook for 4-5 minutes, stirring occasionally until tender. Season with salt and pepper.
7. Serve the coconut chicken curry over the cauliflower rice and garnish with fresh cilantro.

The creamy coconut sauce paired with the spices creates a rich and aromatic flavor profile that pairs beautifully with the rice-like texture of the cauliflower. This dish is warm, comforting, and packed with nutrients, making it perfect for a Sunday night treat.

Stuffed Bell Peppers with Ground Turkey and Vegetables

These stuffed bell peppers are loaded with protein and vegetables, making them an ideal paleo dinner. They’re hearty and satisfying, yet light enough to avoid that sluggish feeling. Each pepper is bursting with flavors from the seasoned ground turkey, mixed with vegetables and topped with a simple, fresh herb garnish.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground turkey
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.
2. In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until they become fragrant.
3. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
4. Stir in the diced zucchini, cherry tomatoes, tomato paste, dried oregano, smoked paprika, salt, and pepper. Cook for an additional 3-4 minutes, allowing the flavors to combine.
5. Fill each bell pepper with the turkey and vegetable mixture, pressing down lightly to pack them in.
6. Bake for 25-30 minutes or until the peppers are tender.
7. Serve the stuffed peppers warm, garnished with fresh basil leaves.

These stuffed bell peppers are a great way to enjoy a nutrient-dense, low-carb meal. The sweetness of the bell peppers complements the hearty, flavorful filling, making it a perfect dinner option for those who want to keep their meal wholesome without sacrificing taste.

Balsamic Glazed Chicken with Roasted Brussels Sprouts

This dish pairs tender, juicy chicken with the sweet and tangy notes of a balsamic glaze, complemented by the caramelized crunch of roasted Brussels sprouts. Perfect for a relaxing Sunday dinner, this meal is nutritious, satisfying, and rich in flavor.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 lb Brussels sprouts, halved
• Fresh thyme leaves, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small saucepan, combine the balsamic vinegar and honey. Simmer over low heat for 5-7 minutes until the glaze has thickened slightly. Set aside.
3. In a large bowl, toss the Brussels sprouts with 1 tbsp of olive oil, salt, and pepper. Spread them out on the prepared baking sheet.
4. Roast the Brussels sprouts in the oven for 20-25 minutes, stirring halfway through, until they are golden and crispy.
5. While the Brussels sprouts are roasting, season the chicken breasts with garlic powder, salt, and pepper. Heat the remaining 1 tbsp of olive oil in a skillet over medium-high heat.
6. Cook the chicken breasts for 4-5 minutes per side or until they are golden brown and cooked through. Drizzle the balsamic glaze over the chicken during the last minute of cooking.
7. Serve the balsamic glazed chicken alongside the roasted Brussels sprouts and garnish with fresh thyme leaves.

The balsamic glaze brings a sophisticated touch to the dish with its balance of sweetness and acidity, while the Brussels sprouts add a hearty, crispy texture. This meal feels special and comforting while being easy to prepare and perfect for a Sunday night.

Garlic Lemon Shrimp with Zucchini Noodles

This paleo-friendly dish is a quick and vibrant option for a Sunday dinner. The shrimp is infused with a rich garlic lemon flavor and served over fresh zucchini noodles that add a refreshing and light base. It’s packed with protein and vitamins, making it both nutritious and easy to digest.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon (juice and zest)
• 1/2 tsp red pepper flakes (optional)
• 2 medium zucchinis, spiralized
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Instructions

1. In a large skillet, heat 2 tbsp 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 and cook for 2-3 minutes per side, or until they are pink and opaque. Season with salt, pepper, and red pepper flakes (if using).
3. Remove the shrimp from the skillet and set aside. Add the remaining 1 tbsp of olive oil to the skillet and toss in the spiralized zucchini noodles. Sauté for 2-3 minutes until slightly tender.
4. Return the shrimp to the skillet and pour in the lemon juice and zest. Stir to combine and cook for another minute.
5. Serve the garlic lemon shrimp over the zucchini noodles and garnish with fresh parsley.

The bright, citrusy flavor from the lemon and the rich, savory notes from the garlic create a dish that’s packed with flavor and feels light and satisfying. This is a perfect option for a Sunday night when you want something quick, tasty, and healthy.

Stuffed Portobello Mushrooms with Ground Beef and Spinach

These stuffed Portobello mushrooms are a satisfying, low-carb, and paleo-friendly option for dinner. Filled with a hearty mix of ground beef, fresh spinach, and spices, they provide a filling meal with plenty of flavors and nutrients. The mushrooms’ natural umami taste elevates the entire dish.

Ingredients

• 4 large Portobello mushroom caps
• 1 lb ground beef (preferably grass-fed)
• 2 cups fresh spinach, chopped
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup almond flour (optional, for binding)
• Olive oil, for brushing
• Fresh basil, for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Brush the Portobello mushrooms with a bit of olive oil and place them on a baking sheet lined with parchment paper.
2. In a large skillet, heat a bit of olive oil over medium heat. Add the diced onion and garlic and sauté until softened, about 2-3 minutes.
3. Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Stir in the chopped spinach, dried oregano, smoked paprika, salt, and pepper. Cook for another 2 minutes until the spinach is wilted.
4. If the mixture is too loose, add the almond flour to help bind it together.
5. Spoon the beef and spinach mixture into each Portobello cap, pressing down lightly to pack them in.
6. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
7. Serve warm, garnished with fresh basil.

These stuffed Portobello mushrooms make a hearty and satisfying meal. They are loaded with protein, healthy fats, and vegetables, creating a flavorful and nutrient-dense dish perfect for a Sunday evening when you want something comforting and hearty without being heavy.

Herb-Rubbed Pork Tenderloin with Sweet Potato Mash

This succulent pork tenderloin is seasoned with a blend of herbs and spices, then roasted to juicy perfection. Served with a side of creamy sweet potato mash, this dish is a comforting yet healthy paleo dinner choice for Sunday.

Ingredients

• 1 lb pork tenderloin
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• Salt and pepper, to taste
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (or as needed)
• 1 tbsp ghee or unsalted butter
• 1/2 tsp cinnamon (optional)
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the chopped rosemary, thyme, minced garlic, paprika, olive oil, salt, and pepper.
3. Rub the herb mixture evenly over the pork tenderloin. Place the tenderloin on the prepared baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Let the pork rest for 5 minutes before slicing.
4. While the pork is roasting, boil the sweet potato cubes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot.
5. Add the coconut milk, ghee, and cinnamon (if using) to the sweet potatoes. Mash until smooth and creamy. Season with salt to taste.
6. Serve the sliced pork tenderloin with a side of sweet potato mash, garnished with fresh parsley.

This meal combines the richness of the herb-rubbed pork with the slightly sweet and creamy texture of the mashed sweet potatoes. It’s satisfying, full of flavors, and perfect for a Sunday dinner that feels special but doesn’t require hours in the kitchen.

Spaghetti Squash with Pesto and Grilled Chicken

A paleo twist on a classic Italian favorite, this spaghetti squash with pesto and grilled chicken is fresh, light, and full of flavor. The pesto adds a bright, herby punch, while the grilled chicken provides a protein boost that makes this meal complete.

Ingredients

• 1 large spaghetti squash
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 boneless, skinless chicken breasts
• 1/2 cup homemade or store-bought paleo pesto
• 1/4 cup cherry tomatoes, halved
• 1/4 cup chopped fresh basil, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper.
2. Place the squash cut-side down on a baking sheet and roast for 30-35 minutes, or until the flesh is tender and easily shredded with a fork.
3. While the squash is baking, season the chicken breasts with salt and pepper. Grill over medium-high heat for 5-6 minutes per side or until cooked through. Let the chicken rest for a few minutes before slicing.
4. Once the squash is done, use a fork to shred the flesh into “noodles” and transfer to a bowl. Toss with the pesto and mix well.
5. Add the cherry tomatoes and top with the sliced grilled chicken. Garnish with fresh basil before serving.

This dish brings a perfect balance of flavors with the rich, earthy notes of the spaghetti squash paired with the fresh, herby pesto. The grilled chicken adds a hearty protein element, making it a satisfying dinner without the heaviness of traditional pasta dishes.

Cilantro Lime Chicken with Avocado Salsa

This cilantro lime chicken is juicy and full of flavor, and the avocado salsa adds a creamy, zesty contrast that brightens the entire dish. Ideal for a Sunday dinner, this meal is packed with healthy fats, lean protein, and vibrant flavors.

Ingredients

• 4 boneless, skinless chicken thighs
• 3 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper, to taste
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1 tbsp fresh lime juice
• Extra cilantro for garnish

Instructions

1. In a bowl, mix the lime juice, chopped cilantro, minced garlic, olive oil, cumin, salt, and pepper. Add the chicken thighs and coat them well with the marinade. Let marinate for 15-20 minutes.
2. Heat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before serving.
3. While the chicken is cooking, prepare the avocado salsa. In a bowl, combine the diced avocado, cherry tomatoes, red onion, and lime juice. Season with salt and pepper to taste.
4. Serve the cilantro lime chicken with a generous spoonful of avocado salsa on top. Garnish with extra cilantro if desired.

The bright, citrusy flavors of the cilantro lime chicken pair wonderfully with the creamy avocado salsa, creating a dish that’s refreshing, flavorful, and perfect for a light yet satisfying Sunday dinner. The avocado adds healthy fats, while the tomatoes and red onion contribute a subtle crunch and sweetness.

Lemon Garlic Roasted Salmon with Asparagus

This meal is a perfect balance of light and flavorful, combining the rich taste of salmon with the bright, zesty flavors of lemon and garlic. The roasted asparagus adds a satisfying crunch, making this a well-rounded paleo dinner option for Sunday.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 lb fresh asparagus, trimmed
• Lemon wedges, for serving
• Fresh dill, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
3. Place the salmon fillets on the prepared baking sheet and brush with the lemon garlic mixture.
4. Arrange the asparagus on the baking sheet, tossing with a bit of olive oil, salt, and pepper.
5. Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
6. Serve the salmon with asparagus on the side, garnished with fresh dill and a wedge of lemon.

The combination of lemon and garlic infuses the salmon with a zesty flavor, making each bite refreshing and satisfying. The asparagus adds a delightful texture, creating a meal that feels light yet filling, ideal for a Sunday evening.

Coconut Curry Chicken with Cauliflower Rice

This comforting, aromatic dish features tender chicken in a rich coconut curry sauce, served over cauliflower rice. It’s a warm and hearty paleo option that’s perfect for cozying up on a Sunday night.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp coconut oil
• 1 can (14 oz) full-fat coconut milk
• 2 tbsp red curry paste (ensure it’s paleo-friendly)
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp fish sauce (optional)
• 1 tbsp lime juice
• 1 large head of cauliflower, grated into rice-sized pieces
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large skillet over medium-high heat. Add the grated ginger and minced garlic, and sauté for 1-2 minutes until fragrant.
2. Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally until they start to brown.
3. Stir in the red curry paste and cook for 1 more minute, ensuring the chicken is well coated.
4. Pour in the coconut milk and chicken broth. Bring to a simmer and cook for 10-12 minutes, allowing the flavors to meld and the chicken to fully cook. Add the fish sauce (if using) and lime juice, and season with salt and pepper to taste.
5. In a separate skillet, heat a bit of coconut oil and sauté the cauliflower rice for 5-7 minutes, until it is tender and lightly browned. Season with salt and pepper.
6. Serve the coconut curry chicken over the cauliflower rice, garnished with fresh cilantro.

The rich, creamy coconut curry paired with the tender chicken makes for a dish that’s full of warm, complex flavors. The cauliflower rice is the perfect, low-carb base that soaks up the delicious curry sauce. This dish is a satisfying, paleo-friendly way to end a relaxing Sunday.

Stuffed Acorn Squash with Ground Turkey and Cranberries

A hearty and seasonal dish, this stuffed acorn squash is filled with a savory-sweet combination of ground turkey, cranberries, and spices. Perfect for a cozy Sunday dinner, this meal brings warmth and comfort with a touch of holiday flair.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 lb ground turkey
• 1/2 cup fresh or dried cranberries
• 1/2 cup chopped pecans (optional)
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground sage
• 1/2 tsp cinnamon
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions

1. Preheat your oven to 425°F (220°C). Place the acorn squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until tender.
2. While the squash is roasting, heat the olive oil in a skillet over medium-high heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened.
3. Add the ground turkey to the skillet and cook until browned, breaking it up as it cooks. Stir in the ground sage, cinnamon, salt, and pepper.
4. Add the cranberries and chopped pecans to the turkey mixture and cook for an additional 2 minutes until everything is combined and heated through.
5. Remove the squash from the oven and flip the halves cut-side up. Fill each acorn squash half with the turkey mixture.
6. Return to the oven and bake for an additional 10 minutes to allow the flavors to meld.
7. Serve warm, garnished with fresh thyme.

This stuffed acorn squash dish is a perfect blend of savory, sweet, and spiced flavors. The ground turkey is seasoned and hearty, with the cranberries adding a touch of sweetness and the pecans providing crunch. This dish is ideal for those seeking a nourishing and comforting paleo dinner.

Garlic Herb Shrimp with Zucchini Noodles

This dish features tender shrimp sautéed in a fragrant garlic herb butter and served over fresh zucchini noodles. It’s quick, light, and perfect for a paleo-friendly Sunday dinner that doesn’t compromise on flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil or ghee
• 4 cloves garlic, minced
• 1 tsp dried parsley
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 3 medium zucchinis, spiralized into noodles
• 1/2 lemon, juiced
• Fresh parsley, for garnish

Instructions

1. Heat the olive oil or ghee in a large skillet over medium-high heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Season with parsley, basil, oregano, salt, and pepper.
3. Remove the shrimp from the skillet and set aside. Add the spiralized zucchini noodles to the same skillet and sauté for 2-3 minutes, until tender but still slightly crisp.
4. Return the shrimp to the skillet, add the lemon juice, and toss everything to combine.
5. Serve the garlic herb shrimp over the zucchini noodles, garnished with fresh parsley.

This dish is light and packed with flavor, perfect for a quick and healthy paleo dinner. The garlic herb shrimp add protein and rich taste, while the zucchini noodles provide a satisfying, low-carb base.

Beef and Vegetable Stir-Fry

A hearty and colorful stir-fry with tender slices of beef, vibrant bell peppers, broccoli, and a hint of ginger. This meal is an easy and satisfying paleo dinner option that’s full of nutrients and flavor.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced
• 2 tbsp coconut oil or olive oil
• 2 bell peppers, sliced into strips
• 2 cups broccoli florets
• 1/2 cup carrots, thinly sliced
• 2 tbsp coconut aminos (paleo-friendly soy sauce alternative)
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Green onions, for garnish

Instructions

1. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for 1 minute.
2. Add the thinly sliced beef to the skillet and cook for 3-4 minutes, or until browned. Remove the beef from the skillet and set aside.
3. In the same skillet, add the bell peppers, broccoli, and carrots. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
4. Return the beef to the skillet and pour in the coconut aminos. Toss everything to combine and cook for an additional 2-3 minutes.
5. Season with salt and pepper as needed and serve hot, garnished with chopped green onions.

This stir-fry is packed with protein and vegetables, making it both filling and nutritious. The blend of ginger and garlic adds a bold flavor, while the coconut aminos provide a subtle, savory umami taste.

Herb-Rubbed Lemon Chicken with Roasted Brussels Sprouts

A simple yet elegant dish, this lemon herb chicken is roasted until golden and juicy, paired with crispy roasted Brussels sprouts. This paleo meal is both satisfying and perfect for a leisurely Sunday evening.

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 lb Brussels sprouts, halved
• 1/2 tsp paprika
• 1 lemon, sliced for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, mix 2 tbsp of olive oil, lemon juice, dried thyme, dried rosemary, garlic powder, salt, and pepper.
3. Rub the herb mixture evenly over the chicken breasts and place them on the baking sheet.
4. In a separate bowl, toss the halved Brussels sprouts with the remaining olive oil, paprika, salt, and pepper. Arrange them around the chicken on the baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the Brussels sprouts are golden and crispy.
6. Serve the chicken with the roasted Brussels sprouts, garnished with fresh lemon slices.

This dish combines the savory, herb-infused flavors of the chicken with the slightly sweet, nutty taste of roasted Brussels sprouts. The lemon adds a bright touch that balances the richness of the meal, making it an excellent choice for a comforting Sunday dinner.

Note: More recipes​ are coming soon!