22 Best Paleo Dinner Ideas

Balsamic Glazed Steak Rolls

Elevate your dinner with these flavorful and visually stunning balsamic glazed steak rolls.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 cup bell peppers, julienned
• 1 cup zucchini, julienned
• 1 teaspoon garlic powder
• Salt and pepper to taste

Cooking method:

1. Marinate the steak slices in balsamic vinegar, olive oil, garlic powder, salt, and pepper for 30 minutes.
2. Preheat a grill or skillet over medium-high heat.
3. Layer bell peppers and zucchini on each steak slice, then roll them up and secure with toothpicks.
4. Grill the steak rolls for 2-3 minutes per side until fully cooked.
5. Serve hot and enjoy their tangy, savory flavor.

Citrus Herb Roasted Chicken

Succulent and fragrant, this citrus herb roasted chicken is a delightful centerpiece for a Paleo feast.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 lemons, quartered
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken inside and out with salt and pepper, then stuff with lemons and herbs.
3. Rub olive oil all over the chicken skin.
4. Roast in a baking dish for 1.5 hours or until the internal temperature reaches 165°F (74°C).
5. Let rest for 10 minutes before carving.

Cauliflower Fried Rice

This Paleo-friendly version of fried rice is packed with vegetables and nutrients.

Ingredients:

• 1 medium head of cauliflower, grated
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 2 tablespoons coconut oil
• 2 eggs, beaten
• 3 tablespoons coconut aminos
• 1 teaspoon ginger, minced

Cooking method:

1. Heat coconut oil in a large pan over medium heat.
2. Add mixed vegetables and ginger, sauté until soft.
3. Push veggies to the side and pour in beaten eggs, scramble them.
4. Mix in grated cauliflower and coconut aminos.
5. Cook for an additional 5 minutes, stirring frequently, until cauliflower is tender.

Almond Crusted Salmon

A crunchy, nutty crust lends a delightful texture to this tender and healthy salmon dish.

Ingredients:

• 4 salmon fillets
• 1 cup almond flour
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 400°F (200°C).
2. Mix almond flour with salt and pepper in a shallow dish.
3. Brush salmon fillets with Dijon mustard and lemon juice.
4. Coat each fillet in the almond flour mixture.
5. Place on a baking sheet and bake for 12-15 minutes until the crust is golden.

Sweet Potato and Kale Hash

A hearty and delicious hash perfect for a satisfying Paleo dinner.

Ingredients:

• 2 large sweet potatoes, diced
• 2 cups kale, chopped
• 1 onion, diced
• 2 tablespoons coconut oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Cooking method:

1. In a large skillet, heat coconut oil over medium heat.
2. Add the diced onion and cook until translucent.
3. Stir in sweet potatoes, paprika, salt, and pepper; cook until tender.
4. Add kale and cook until wilted.
5. Serve warm for a hearty meal.

Stuffed Bell Peppers

Bell peppers stuffed with a savory mix of ground beef and vegetables make a satisfying meal.

Ingredients:

• 4 large bell peppers, tops removed and seeds cleaned
• 1 lb ground beef
• 1 cup mushrooms, diced
• 1 onion, diced
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. Sauté onion and mushrooms in olive oil until soft.
3. Add ground beef, salt, and pepper; cook until browned.
4. Stuff the bell peppers with the beef mixture.
5. Place peppers in a baking dish and bake for 30-35 minutes.

Garlic Herb Shrimp Skewers

These grilled shrimp skewers infused with garlic and herbs are a quick and tasty dinner option.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon fresh parsley, chopped

Cooking method:

1. Preheat grill to medium-high heat.
2. In a bowl, mix olive oil, garlic, lemon juice, and parsley.
3. Toss shrimp in the marinade and thread onto skewers.
4. Grill shrimp skewers for 2-3 minutes per side until pink and opaque.
5. Serve immediately with a squeeze of fresh lemon.

Butternut Squash Lasagna

This creative and healthy twist on lasagna replaces pasta with thin slices of butternut squash.

Ingredients:

• 1 large butternut squash, peeled and sliced thinly
• 1 lb ground turkey
• 2 cups spinach leaves
• 1 cup tomato sauce
• 2 tablespoons almond flour
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Brown ground turkey in a pan, seasoning with salt and pepper.
3. Layer butternut squash slices, turkey, spinach, and tomato sauce in a baking dish.
4. Sprinkle almond flour on top.
5. Cover with foil and bake for 30-40 minutes.

Lemon Garlic Roasted Brussels Sprouts

These roasted Brussels sprouts with lemon and garlic make a deliciously tangy side dish.

Ingredients:

• 1 lb Brussels sprouts, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, garlic, lemon juice, salt, and pepper.
3. Spread them on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway, until golden brown.

Zucchini Noodles with Pesto

Transform zucchini into noodle form for a light, low-carb dish that’s packed with flavor.

Ingredients:

• 2 large zucchinis, spiralized
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 cloves garlic
• Salt to taste

Cooking method:

1. In a food processor, blend basil, pine nuts, olive oil, garlic, and salt until smooth.
2. Heat a pan over medium heat, add zucchini noodles, and cook for 3-4 minutes.
3. Toss noodles with pesto until well coated.
4. Serve immediately for a fresh and healthy meal.