25+ Delicious Sunday Paleo Electric Skillet Recipes You’ll Love

Sundays are made for unwinding, gathering with family or friends, and enjoying a satisfying meal without the stress of long preparation.

For those following a paleo lifestyle, finding delicious, quick, and nutritious recipes that don’t compromise on flavor can sometimes feel challenging.

Fortunately, the electric skillet is a game-changer when it comes to effortless cooking.

It’s versatile, user-friendly, and perfect for preparing a wide array of paleo dishes that are wholesome and mouthwatering.

In this collection, we’ve curated over 25 easy Sunday paleo electric skillet recipes that make cooking a breeze.

Whether you’re craving a hearty breakfast-for-dinner, a light and fresh main course, or even a comforting dessert, there’s a recipe here for you.

From savory protein-packed meals to vegetarian delights, these recipes are perfect for making the most of your Sunday without sacrificing taste or your health goals.

Let’s dive in and discover the easy, flavorful possibilities with your electric skillet!

25+ Delicious Sunday Paleo Electric Skillet Recipes You’ll Love

Sundays should be about comfort, relaxation, and enjoying good food with minimal hassle.

With these 25+ paleo electric skillet recipes, you can simplify your cooking process without compromising on taste, nutrition, or variety.

Whether you’re cooking for yourself or for a gathering, these dishes offer something for everyone—delicious, nutrient-dense, and satisfying.

Embrace the ease of cooking with your electric skillet and transform your Sundays into a time for flavorful meals and effortless relaxation.

Sizzling Paleo Chicken Fajitas

A quick and easy way to enjoy the flavors of classic chicken fajitas, this dish is full of vibrant vegetables and perfectly spiced chicken, all cooked in your electric skillet for an effortless weeknight dinner. It’s gluten-free, grain-free, and packed with protein, making it an ideal choice for anyone following a paleo lifestyle.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 2 tbsp olive oil or avocado oil
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and black pepper, to taste
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving (optional)

Instructions

1. Preheat your electric skillet to medium-high heat and add 1 tbsp of oil.
2. Season the chicken strips with cumin, paprika, chili powder, salt, and black pepper.
3. Add the seasoned chicken to the skillet and cook for about 4-5 minutes, stirring occasionally until it begins to brown and is cooked through. Remove the chicken from the skillet and set aside.
4. Add the remaining oil to the skillet and sauté the garlic for 1 minute. Add the bell pepper, red onion, and zucchini. Cook for about 5-6 minutes or until the vegetables are tender-crisp.
5. Return the chicken to the skillet and toss with the vegetables until evenly combined and heated through.
6. Serve the fajitas garnished with fresh cilantro and lime wedges on the side.

This paleo chicken fajita recipe is an easy way to satisfy your cravings for something flavorful and filling. The combination of tender chicken and crisp vegetables is enhanced by the warm spices that perfectly meld in the electric skillet, making cleanup a breeze and the cooking process efficient. Add a side of cauliflower rice or a simple salad to complete the meal.

Paleo Sweet Potato Hash

A hearty and nutritious dish that works as a breakfast, lunch, or dinner, this sweet potato hash is packed with protein, fiber, and essential vitamins. With its mix of sweet and savory flavors, it’s a great way to start your day or refuel after a workout. The electric skillet allows for even cooking and maximum flavor in every bite.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 lb ground turkey or chicken
• 1 red bell pepper, diced
• 1/2 cup chopped spinach
• 1/2 small yellow onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp thyme
• Salt and black pepper, to taste
• Fresh parsley, for garnish (optional)
• 2 eggs (optional, for serving)

Instructions

1. Preheat the electric skillet over medium heat. Add the ground turkey and cook for 5-7 minutes, breaking it apart with a spatula until browned and cooked through. Remove from the skillet and set aside.
2. Add a little oil to the skillet and toss in the diced sweet potatoes. Cook for 8-10 minutes, stirring occasionally until the sweet potatoes are golden and tender.
3. Add the chopped onion, bell pepper, and garlic to the skillet and sauté for 2-3 minutes until the vegetables start to soften.
4. Return the cooked turkey to the skillet and mix well. Add the spinach, smoked paprika, thyme, salt, and black pepper. Cook for another 2-3 minutes until everything is heated through and the flavors have melded.
5. (Optional) Make a well in the center of the hash and crack two eggs into the skillet. Cover and cook for 3-4 minutes or until the eggs are cooked to your liking.
6. Serve hot, garnished with fresh parsley.

This paleo sweet potato hash is as satisfying as it is nutritious. The combination of sweet potatoes with savory turkey and vegetables makes it a versatile and complete dish. Perfect for breakfast or brunch, it offers both comfort and essential nutrients to keep you energized throughout the day.

Paleo Lemon Garlic Shrimp and Broccoli

A simple and light dish that is perfect for a quick, healthy dinner, this lemon garlic shrimp and broccoli recipe showcases the natural sweetness of shrimp and the robust flavor of broccoli, all infused with lemony brightness. It’s full of lean protein and antioxidants, ideal for a paleo diet.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 cups broccoli florets
• 3 tbsp olive oil or avocado oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• Lemon slices, for garnish (optional)
• Fresh dill or parsley, for garnish (optional)

Instructions

1. Preheat the electric skillet to medium-high heat. Add 2 tbsp of oil and sauté the minced garlic for 1 minute.
2. Add the broccoli florets and stir-fry for 3-4 minutes until they turn bright green and are slightly tender.
3. Push the broccoli to one side of the skillet and add the remaining oil. Place the shrimp in the skillet, cooking for 2-3 minutes on each side or until they turn pink and opaque.
4. Sprinkle the lemon zest and juice over the shrimp and broccoli. Add red pepper flakes if you like a bit of heat. Stir everything together to coat the shrimp and broccoli in the lemon-garlic sauce.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with lemon slices and fresh dill or parsley.

This dish is a true weeknight winner, offering a burst of fresh flavors and a quick cooking time. The lemon and garlic elevate the shrimp and broccoli, adding a bright and aromatic finish. It’s perfect on its own or served with a side of steamed cauliflower rice for a fuller meal.

Paleo Beef and Vegetable Stir-Fry

This beef and vegetable stir-fry is a colorful, protein-packed dish that comes together quickly in your electric skillet. It’s perfect for busy Sundays when you want a nutrient-rich, satisfying meal without the fuss. The combination of tender beef and fresh vegetables is enhanced by a simple blend of seasonings that pack a punch of flavor.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp coconut aminos (or tamari for a non-paleo version)
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 broccoli crown, cut into florets
• 1 carrot, julienned
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 inch ginger, grated
• Salt and black pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions

1. Preheat the electric skillet to medium-high heat and add 1 tbsp of olive oil. Add the thinly sliced beef and cook for 3-4 minutes, stirring occasionally, until it’s browned and cooked to your desired level. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sesame oil. Add the garlic and ginger, sautéing for 1 minute until fragrant.
3. Add the broccoli, bell pepper, carrot, and onion to the skillet. Cook for 5-6 minutes, stirring frequently, until the vegetables are tender but still crisp.
4. Return the beef to the skillet and pour in the coconut aminos. Toss everything together until well combined and heated through.
5. Season with salt and black pepper to taste.
6. Serve immediately, garnished with fresh cilantro if desired.

This paleo beef and vegetable stir-fry is a delicious and well-balanced meal that brings together a savory mix of flavors and textures. It’s perfect for a quick, stress-free Sunday dinner that feels like a treat but is still healthy and filling.

Paleo Chicken and Mushroom Skillet

A warm, hearty dish that brings comfort without compromising on health, this chicken and mushroom skillet is rich in flavor and incredibly easy to prepare. The combination of chicken, earthy mushrooms, and a hint of thyme creates a dish that’s perfect for cozy Sunday dinners.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 2 cups sliced mushrooms (button or cremini)
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1/2 cup chicken broth (ensure it’s paleo-friendly)
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat the electric skillet to medium heat and add 1 tbsp of olive oil. Add the chicken pieces and season with smoked paprika, salt, and black pepper. Cook for 4-5 minutes until the chicken is browned and cooked through. Remove and set aside.
2. In the same skillet, add the remaining olive oil and sauté the onions for 2 minutes until they become translucent. Add the garlic and mushrooms, cooking for another 4-5 minutes until the mushrooms are browned and tender.
3. Pour in the chicken broth and add the thyme leaves. Stir and let the mixture simmer for 2 minutes to meld the flavors.
4. Return the chicken to the skillet and toss everything together until heated through.
5. Serve the chicken and mushroom skillet garnished with fresh parsley.

The combination of the earthy mushrooms, garlic, and thyme with the tender chicken makes this dish feel like a gourmet meal while still being straightforward to cook. It’s perfect for a Sunday evening, providing comfort and flavor while keeping things light and paleo-friendly.

Paleo Spaghetti Squash Carbonara

For a paleo twist on a classic Italian comfort food, this spaghetti squash carbonara replaces traditional pasta with a nutrient-dense alternative that’s just as satisfying. The creamy sauce, made without dairy, and the addition of crispy bacon bits make this a go-to dish for a cozy Sunday dinner.

Ingredients

• 1 medium spaghetti squash, halved and seeds removed
• 4 slices bacon, chopped
• 3 large eggs
• 1/4 cup coconut cream or full-fat coconut milk
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions

1. Place the spaghetti squash halves cut side down in the electric skillet with about 1/2 cup of water. Cover and cook over medium heat for 20-25 minutes or until the squash is tender and easily shredded with a fork. Remove from the skillet and set aside to cool slightly.
2. In the skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Leave a bit of bacon grease in the skillet for flavor.
3. In a mixing bowl, whisk together the eggs, coconut cream, nutritional yeast (if using), garlic powder, salt, and black pepper until smooth.
4. Use a fork to scrape the spaghetti squash into strands and transfer them to the skillet. Toss with the bacon and remove the skillet from heat.
5. Pour the egg mixture over the squash and quickly toss to coat, ensuring the sauce doesn’t scramble. The heat from the squash and skillet will gently cook the eggs and create a creamy texture.
6. Serve hot, garnished with fresh parsley.

This paleo spaghetti squash carbonara is a wonderful way to enjoy a beloved comfort food while staying true to paleo principles. The creamy, savory combination of the coconut cream and bacon will satisfy your cravings, while the spaghetti squash adds a wholesome and hearty base. It’s a dish that’s sure to impress on any Sunday dinner table.

Paleo Garlic Lemon Chicken with Asparagus

This garlic lemon chicken with asparagus is a simple yet flavorful dish that’s perfect for a quick and healthy Sunday dinner. With tender chicken breast and crisp asparagus cooked in a lemon-garlic sauce, this recipe embodies the essence of fresh, light, and paleo-friendly meals.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• Lemon wedges, for serving (optional)
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat the electric skillet to medium-high heat and add 1 tbsp of olive oil. Season the chicken pieces with salt and black pepper and add them to the skillet. Cook for 4-5 minutes per side, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Add the remaining olive oil to the skillet and toss in the asparagus. Cook for 3-4 minutes, stirring occasionally, until the asparagus is tender-crisp.
3. Add the minced garlic, lemon zest, and juice to the skillet and stir for 1 minute until the garlic is fragrant.
4. Return the chicken to the skillet and toss everything together until well combined and heated through. Sprinkle the dried oregano over the dish.
5. Serve with lemon wedges and garnish with fresh parsley.

This garlic lemon chicken with asparagus is a refreshing and light dish that is full of flavor without being heavy. It’s perfect for ending your Sunday on a healthy, high-protein note. The lemon-garlic combination infuses each bite with a delightful zing that pairs beautifully with the tender chicken and crisp asparagus.

Paleo Vegetable and Beef Skillet

Packed with nutrient-dense vegetables and tender beef strips, this paleo vegetable and beef skillet is a hearty and satisfying dish. It’s quick to prepare and makes for a delicious, well-balanced meal that the whole family can enjoy.

Ingredients

• 1 lb grass-fed beef sirloin, thinly sliced
• 2 tbsp coconut oil or avocado oil
• 2 cups broccoli florets
• 1 cup snap peas
• 1 bell pepper, sliced
• 1/2 cup baby carrots, sliced
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• 2 tbsp coconut aminos
• Salt and black pepper, to taste
• Green onions, for garnish (optional)

Instructions

1. Preheat the electric skillet to medium-high heat and add 1 tbsp of coconut oil. Add the sliced beef and season with salt and black pepper. Cook for 3-4 minutes until browned and cooked through. Remove from the skillet and set aside.
2. Add the remaining coconut oil to the skillet. Add the garlic, and sauté for 1 minute until fragrant. Toss in the broccoli, snap peas, bell pepper, and baby carrots. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
3. Sprinkle the ground ginger over the vegetables and pour in the coconut aminos. Add the beef back into the skillet and stir everything together until well combined.
4. Cook for another 2-3 minutes until everything is heated through.
5. Serve the dish hot, garnished with green onions if desired.

This vegetable and beef skillet is a flavorful, nutrient-packed dish that is perfect for keeping you full and energized. The rich and satisfying blend of vegetables and beef, flavored with garlic, ginger, and a splash of coconut aminos, makes it a meal you’ll want to enjoy over and over again.

Paleo Stuffed Bell Peppers

These paleo stuffed bell peppers are a colorful and satisfying dish filled with a savory mix of ground turkey, vegetables, and spices. Perfect for a light, protein-rich Sunday dinner, this dish is both easy to prepare and visually appealing.

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cauliflower rice
• 1 zucchini, finely chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (canned, drained)
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and black pepper, to taste
• Fresh basil or parsley, for garnish (optional)

Instructions

1. Preheat the electric skillet to medium-high heat and add the ground turkey. Cook for 5-6 minutes, breaking it up with a spatula, until browned and cooked through. Drain any excess liquid if needed.
2. Add the diced onion, garlic, and zucchini to the skillet and sauté for 2-3 minutes until softened. Stir in the cauliflower rice, diced tomatoes, paprika, cumin, and chili powder. Cook for another 2 minutes, and season with salt and black pepper to taste.
3. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in the electric skillet with the open side up.
4. Spoon the turkey mixture into each bell pepper, filling them generously.
5. Cover the skillet and cook for 20-25 minutes or until the peppers are tender.
6. Serve the stuffed peppers garnished with fresh basil or parsley if desired.

These paleo stuffed bell peppers are an ideal way to use fresh ingredients in a wholesome and satisfying way. The combination of juicy bell peppers filled with a spicy turkey and vegetable mixture creates a meal that’s perfect for a cozy Sunday evening. They’re colorful, full of flavor, and make a beautiful presentation that’s sure to impress.

Paleo Shrimp and Vegetable Skillet

A vibrant and light dish that’s perfect for a quick, protein-packed Sunday dinner, this shrimp and vegetable skillet is both nutritious and bursting with flavor. The combination of succulent shrimp and colorful vegetables sautéed in garlic and a hint of lemon makes this dish a refreshing choice for your paleo menu.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, diced
• 1 cup baby spinach
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/2 tsp paprika
• Salt and black pepper, to taste
• Fresh basil or parsley, for garnish (optional)

Instructions

1. Preheat the electric skillet to medium-high heat and add 1 tbsp of olive oil. Add the shrimp to the skillet and season with paprika, salt, and black pepper. Cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
2. In the same skillet, add the remaining olive oil and sauté the garlic for 1 minute until fragrant. Add the cherry tomatoes, zucchini, and bell pepper. Cook for 4-5 minutes until the vegetables are tender-crisp.
3. Add the baby spinach and cook for an additional 1-2 minutes until wilted.
4. Return the shrimp to the skillet and pour in the lemon juice and zest. Toss everything together until well combined and heated through.
5. Serve hot, garnished with fresh basil or parsley.

This paleo shrimp and vegetable skillet is a well-rounded meal that combines the richness of shrimp with the freshness of vegetables, all highlighted by the citrusy flavor of lemon. It’s a light yet satisfying dish that’s perfect for a Sunday dinner that won’t weigh you down.

Paleo Sweet Potato Hash with Eggs

This sweet potato hash with eggs is a comforting and hearty dish that’s perfect for a Sunday brunch or dinner. Packed with sweet potatoes, vegetables, and topped with eggs, this recipe is paleo-friendly and loaded with flavors and nutrients.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 2 tbsp coconut oil
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 4 eggs
• Fresh cilantro, for garnish (optional)

Instructions

1. Preheat the electric skillet to medium-high heat and add the coconut oil. Add the diced sweet potatoes and season with paprika, salt, and black pepper. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and slightly crispy.
2. Add the red bell pepper, onion, and garlic to the skillet and cook for another 3-4 minutes until the vegetables are softened and fragrant.
3. Create 4 wells in the hash mixture and crack an egg into each well. Cover the skillet and cook for 4-5 minutes or until the eggs are cooked to your desired level (longer if you prefer hard yolks).
4. Serve the sweet potato hash with eggs hot, garnished with fresh cilantro if desired.

This paleo sweet potato hash with eggs is a delightful dish that offers a satisfying blend of textures and flavors. The sweetness of the sweet potatoes pairs perfectly with the savory eggs, making this dish a versatile option for any meal. It’s an excellent way to enjoy a hearty, nutrient-dense dinner on a relaxed Sunday.

Paleo Cauliflower Fried Rice

This cauliflower fried rice is a perfect alternative to traditional fried rice, offering the same savory, umami-rich flavors while staying grain-free and paleo. It’s a quick and easy dish that’s both satisfying and full of nutrients.

Ingredients

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 2 tbsp sesame oil
• 2 large eggs, beaten
• 1 cup mixed vegetables (carrots, peas, and corn if using paleo-approved varieties)
• 1/2 cup diced chicken breast or cooked shrimp (optional)
• 3 cloves garlic, minced
• 2 tbsp coconut aminos
• 1/2 tsp ground ginger
• Green onions, chopped, for garnish

Instructions

1. Preheat the electric skillet to medium-high heat and add 1 tbsp of sesame oil. Pour in the beaten eggs and scramble until just set. Remove from the skillet and set aside.
2. Add the remaining sesame oil to the skillet and sauté the garlic for 1 minute. Add the mixed vegetables and cook for 3-4 minutes until they are tender.
3. Add the cauliflower rice and stir-fry for 5-6 minutes until it starts to become tender.
4. Stir in the cooked eggs and your choice of diced chicken or shrimp if using. Add the coconut aminos and ground ginger, stirring to combine everything evenly.
5. Cook for another 2 minutes and season with salt and black pepper to taste.
6. Serve hot, garnished with green onions.

This paleo cauliflower fried rice is a great weeknight meal that satisfies the cravings for traditional fried rice while remaining healthy and gluten-free. The sesame oil adds a rich depth of flavor, while the coconut aminos provide the umami punch typically found in soy sauce. It’s a versatile dish that can be tailored with your favorite proteins or left vegetarian.

Paleo Lemon Herb Salmon with Broccoli

This lemon herb salmon with broccoli is a healthy, simple, and elegant dish that’s perfect for a light Sunday dinner. It’s packed with omega-3s from the salmon and fiber from the broccoli, all enhanced by the freshness of lemon and herbs.

Ingredients

• 4 salmon fillets
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 tbsp chopped fresh dill or parsley
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 2 cups broccoli florets
• Lemon wedges, for serving (optional)

Instructions

1. Preheat the electric skillet to medium-high heat. Season the salmon fillets with salt, black pepper, lemon zest, and half of the minced garlic.
2. Add 1 tbsp of olive oil to the skillet and place the salmon fillets skin-side down. Cook for 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and keep warm.
3. Add the remaining olive oil to the skillet and add the broccoli florets. Stir-fry for 4-5 minutes until the broccoli is bright green and tender-crisp.
4. Pour the lemon juice and the remaining garlic over the salmon and broccoli. Sprinkle the chopped dill or parsley on top.
5. Serve the salmon and broccoli with lemon wedges on the side.

This paleo lemon herb salmon with broccoli is a wholesome, well-rounded meal that is quick to prepare and bursting with flavors. The lemon and herbs elevate the salmon, giving it a bright, zesty touch, while the broccoli adds a nutritious crunch. It’s a perfect dish to enjoy on a relaxed Sunday evening.

Paleo Sweet Potato and Spinach Frittata

This sweet potato and spinach frittata is a hearty and nourishing breakfast-for-dinner option that’s perfect for a cozy Sunday. It’s packed with protein, healthy carbs, and leafy greens, making it a balanced meal that can be enjoyed at any time of the day.

Ingredients

• 1 large sweet potato, peeled and diced
• 2 tbsp coconut oil
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1/2 cup coconut milk (or almond milk)
• 1/2 tsp paprika
• Salt and black pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat the electric skillet to medium-high heat and add 1 tbsp of coconut oil. Add the diced sweet potato and cook for 8-10 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned. Remove and set aside.
2. Add the remaining coconut oil to the skillet and sauté the diced onion for 2-3 minutes until translucent. Stir in the chopped spinach and cook for another minute until wilted.
3. In a bowl, whisk the eggs with the coconut milk, paprika, salt, and black pepper.
4. Add the cooked sweet potato back into the skillet and evenly spread it out. Pour the egg mixture over the vegetables and let it cook for 2-3 minutes on the stove top.
5. Cover the skillet and cook for 5-6 minutes or until the eggs are fully set and the top is golden.
6. Slice and serve the frittata warm, garnished with fresh parsley if desired.

This sweet potato and spinach frittata is a deliciously filling, nutrient-dense dish that showcases the natural sweetness of the sweet potatoes paired with the earthy flavor of spinach. It’s a versatile meal that’s perfect for a Sunday evening or as a hearty brunch.

Paleo Chicken Stir-Fry with Cashew Sauce

This paleo chicken stir-fry with cashew sauce is a flavorful and satisfying dish that’s perfect for a hearty Sunday dinner. The tender chicken combined with crisp vegetables and a rich, creamy cashew sauce creates a dish that feels indulgent while being completely paleo.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 tbsp coconut oil or avocado oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1 cup snap peas
• 1/4 cup unsweetened cashew butter
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• Salt and black pepper, to taste
• Green onions and sesame seeds, for garnish (optional)

Instructions

1. Preheat the electric skillet to medium-high heat and add 1 tbsp of coconut oil. Season the chicken slices with salt and black pepper and add to the skillet. Cook for 4-5 minutes on each side until browned and cooked through. Remove and set aside.
2. Add the remaining oil to the skillet and sauté the garlic and ginger for 1 minute. Add the bell pepper, broccoli, carrot, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. In a small bowl, whisk together the cashew butter, coconut aminos, apple cider vinegar, and a pinch of salt until smooth.
4. Return the chicken to the skillet and pour the cashew sauce over everything. Stir to coat the chicken and vegetables evenly. Cook for an additional 2-3 minutes until everything is heated through.
5. Serve hot, garnished with green onions and sesame seeds if desired.

This paleo chicken stir-fry with cashew sauce is a well-balanced, comforting dish that combines protein, healthy fats, and vegetables. The creamy, nutty cashew sauce adds depth and richness to the dish, making it a family-friendly favorite that feels like a treat without compromising your dietary preferences.

Note: More recipes​ are coming soon!