22 Bold Dinner Recipes Paleo Diet Fans Crave

Welcome to a collection of hearty, flavorful paleo dinner recipes that satisfy your cravings while keeping things grain-free, dairy-free, and wholesome! Whether you’re a seasoned paleo eater or just exploring, these dishes are packed with fresh ingredients and bold tastes to make your evenings delicious. Let’s dive into 22 mouthwatering meals you’ll want to try tonight!

1. Grilled Lemon Herb Chicken Thighs

This zesty dish brings bright, tangy flavors with juicy chicken thighs marinated in a blend of lemon, garlic, and fresh herbs, perfect for a quick weeknight dinner or a weekend barbecue. The marinade infuses the meat with a citrusy kick, while grilling adds a smoky depth that pairs beautifully with roasted veggies.

Ingredients:

• 6 bone-in, skin-on chicken thighs (1.5 lbs)
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions:

1. In a bowl, whisk olive oil, lemon juice, zest, garlic, rosemary, thyme, salt, and pepper.
2. Add chicken thighs to a resealable bag, pour in marinade, and refrigerate for 2–4 hours.
3. Preheat grill to medium-high (400°F).
4. Grill chicken, skin-side down, for 6–8 minutes per side until internal temperature reaches 165°F.
5. Rest for 5 minutes before serving.
   Prep Tip: Marinate overnight for deeper flavor. Use a meat thermometer to avoid overcooking.

How to Serve It:
Garnish with fresh parsley and a lemon wedge for a bright pop. Serve with grilled asparagus or a mixed green salad for a light, summery meal. In cooler months, pair with roasted root vegetables for a cozy dinner.

2. Coconut Curry Shrimp

This creamy coconut curry shrimp is a quick, fragrant dish that blends rich coconut milk with spicy curry and succulent shrimp for a comforting meal. It’s ready in under 30 minutes, making it ideal for busy evenings when you want something warm and satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1 tsp sea salt
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat coconut oil in a large skillet over medium heat.
2. Sauté onion and garlic until soft, about 3 minutes.
3. Stir in curry paste and turmeric, cooking for 1 minute.
4. Add coconut milk and salt, simmer for 5 minutes.
5. Add shrimp, cook 3–4 minutes until pink and opaque.
6. Stir in cilantro and serve immediately.
   Prep Tip: Use fresh shrimp for the best texture, and adjust curry paste for desired heat.

How to Serve It:
Sprinkle with extra cilantro and a squeeze of lime for freshness. Serve over cauliflower rice to soak up the creamy sauce. In warmer months, add sliced avocado for a cooling contrast.

3. Baked Sweet Potato Stuffed with BBQ Pulled Pork

This hearty dish combines the natural sweetness of baked sweet potatoes with smoky, tender pulled pork for a filling paleo meal that’s perfect for cozy nights. The BBQ sauce is homemade, tangy, and free of refined sugars, making it a crowd-pleaser.

Ingredients:

• 4 medium sweet potatoes
• 1 lb pork shoulder
• 1/2 cup tomato paste
• 1/4 cup apple cider vinegar
• 2 tbsp coconut aminos
• 1 tbsp honey
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 2 tbsp green onions, chopped

Instructions:

1. Preheat oven to 400°F.
2. Pierce sweet potatoes with a fork, wrap in foil, and bake for 45–60 minutes until soft.
3. In a slow cooker, combine pork, tomato paste, vinegar, coconut aminos, honey, paprika, garlic powder, and salt. Cook on low for 6–8 hours.
4. Shred pork with two forks.
5. Slice sweet potatoes open, stuff with pork, and top with green onions.
   Prep Tip: Prep pork in advance for quicker assembly. Use a slow cooker liner for easy cleanup.

How to Serve It:
Top with a sprinkle of fresh parsley or cilantro for color. Serve with a side of coleslaw for crunch or roasted Brussels sprouts for a hearty fall meal.

4. Garlic Butter Steak Bites with Zucchini

These tender steak bites are seared to perfection and tossed in a garlicky, buttery sauce with crisp zucchini for a quick, satisfying paleo dinner. The dish comes together in one pan, making it a go-to for busy weeknights with minimal cleanup.

Ingredients:

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 medium zucchini, sliced into rounds
• 3 tbsp ghee
• 3 garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions:

1. Heat 2 tbsp ghee in a large skillet over medium-high heat.
2. Season steak with salt and pepper, then sear for 2–3 minutes per side until browned. Remove and set aside.
3. Add remaining ghee and garlic to skillet, sauté for 1 minute.
4. Add zucchini, cook for 3–4 minutes until tender.
5. Return steak to skillet, toss to coat, and sprinkle with parsley.
   Prep Tip: Cut steak into uniform pieces for even cooking. Use high heat for a good sear.

How to Serve It:
Garnish with extra parsley and a lemon wedge for brightness. Pair with mashed cauliflower for a creamy contrast or serve on a bed of arugula for a fresh summer dish.

5. Baked Salmon with Avocado Salsa

This vibrant dish pairs perfectly baked salmon with a fresh, zesty avocado salsa for a light yet satisfying paleo meal that’s bursting with flavor. It’s quick to prepare and ideal for warm evenings or a healthy weeknight dinner.

Ingredients:

• 4 salmon fillets (4–6 oz each)
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Preheat oven to 400°F.
2. Place salmon on a parchment-lined baking sheet, brush with olive oil, and season with salt and pepper.
3. Bake for 12–15 minutes until salmon flakes easily.
4. In a bowl, mix avocado, tomatoes, onion, cilantro, and lime juice.
5. Top salmon with salsa and serve.
   Prep Tip: Check salmon at 12 minutes to avoid overcooking. Dice avocado just before serving to prevent browning.

How to Serve It:
Add a sprinkle of cilantro and a lime wedge for extra zest. Serve with roasted asparagus or a cucumber salad for a refreshing summer meal. In winter, pair with roasted butternut squash.

6. Spaghetti Squash Bolognese

This hearty Bolognese swaps traditional pasta for spaghetti squash, delivering a comforting, meaty sauce with all the classic Italian flavors in a paleo-friendly package. It’s perfect for a cozy family dinner.

Ingredients:

• 1 large spaghetti squash
• 1 lb ground beef
• 1 can (15 oz) crushed tomatoes
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 400°F.
2. Halve squash, remove seeds, brush with oil, and bake cut-side down for 40–50 minutes.
3. In a skillet, heat olive oil over medium heat, sauté onion and garlic for 3 minutes.
4. Add beef, cook until browned, about 5 minutes.
5. Stir in tomatoes, oregano, salt, and pepper; simmer for 15 minutes.
6. Scrape squash into strands, top with sauce.
   Prep Tip: Use a fork to easily scrape squash strands. Make sauce ahead for faster prep.

How to Serve It:
Sprinkle with fresh basil for a fragrant touch. Serve with a side of sautéed spinach or a green salad for a balanced meal. Perfect for chilly evenings with a glass of sparkling water.

7. Pork Chops with Apple Chutney

These juicy pork chops are paired with a sweet-tart apple chutney that adds a delightful contrast, making this dish a perfect balance of savory and sweet for a cozy fall dinner.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 apples, peeled and diced
• 1/4 cup golden raisins
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp fresh thyme, chopped

Instructions:

1. Preheat oven to 375°F.
2. Season pork chops with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high, sear chops 3–4 minutes per side.
4. Transfer skillet to oven, bake for 8–10 minutes until internal temperature reaches 145°F.
5. In a saucepan, combine apples, raisins, vinegar, honey, and thyme; simmer for 10 minutes.
6. Top chops with chutney.
   Prep Tip: Let pork rest 5 minutes before serving for juiciness. Use tart apples like Granny Smith for chutney.

How to Serve It:
Garnish with a thyme sprig for elegance. Serve with roasted sweet potatoes or sautéed green beans for a hearty fall meal. Add a side of sliced almonds for extra crunch.

8. Chicken and Vegetable Stir-Fry

This quick stir-fry combines tender chicken with crisp, colorful vegetables in a savory coconut amino sauce, perfect for a fast, healthy paleo dinner that’s full of flavor.

Ingredients:

• 1 lb chicken breast, sliced thin
• 2 tbsp coconut oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, sliced
• 2 tbsp coconut aminos
• 1 tbsp fresh ginger, grated
• 1 tsp sea salt

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add chicken, cook for 4–5 minutes until browned, then remove.
3. Add bell pepper, broccoli, and carrot; stir-fry for 3–4 minutes.
4. Return chicken to skillet, add coconut aminos, ginger, and salt; cook for 2 minutes.
5. Serve hot.
   Prep Tip: Slice chicken thinly for quick cooking. Prep veggies ahead for faster assembly.

How to Serve It:
Sprinkle with sesame seeds or chopped green onions for texture. Serve over cauliflower rice or enjoy solo for a light summer meal. Pair with fresh cucumber slices for crunch.

9. Roasted Cauliflower Steaks with Chimichurri

These roasted cauliflower steaks are a hearty vegetarian paleo option, topped with a zesty chimichurri sauce that adds a fresh, herbaceous kick, perfect for a light yet satisfying dinner.

Ingredients:

• 1 large cauliflower head, cut into 1-inch steaks
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup fresh parsley, chopped
• 1/4 cup olive oil (for chimichurri)
• 2 garlic cloves, minced
• 1 tbsp red wine vinegar
• 1/2 tsp red pepper flakes

Instructions:

1. Preheat oven to 425°F.
2. Brush cauliflower steaks with olive oil, season with salt and pepper, and place on a baking sheet.
3. Roast for 20–25 minutes, flipping halfway, until golden.
4. In a bowl, mix parsley, 1/4 cup olive oil, garlic, vinegar, and red pepper flakes.
5. Drizzle chimichurri over cauliflower.
   Prep Tip: Cut cauliflower from the center for intact steaks. Use a food processor for quick chimichurri.

How to Serve It:
Garnish with extra parsley for vibrancy. Serve with a side of grilled zucchini or a fresh arugula salad for a summery meal. In winter, pair with roasted root vegetables.

10. Bacon-Wrapped Meatloaf

This paleo meatloaf is wrapped in crispy bacon for a smoky, savory twist, making it a comforting family favorite that’s grain-free and packed with flavor.

Ingredients:

• 1 lb ground beef
• 1/2 lb ground pork
• 8 bacon slices
• 1/2 cup almond flour
• 1 egg
• 1/4 cup tomato paste
• 1 small onion, diced
• 1 tsp garlic powder
• 1 tsp sea salt

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, mix beef, pork, almond flour, egg, tomato paste, onion, garlic powder, and salt.
3. Shape into a loaf on a baking sheet.
4. Wrap bacon slices around loaf, tucking ends underneath.
5. Bake for 50–60 minutes until internal temperature reaches 160°F.
   Prep Tip: Use a meat thermometer for accuracy. Let meatloaf rest 10 minutes before slicing.

How to Serve It:
Slice and garnish with fresh parsley. Serve with mashed cauliflower or roasted carrots for a cozy meal. In fall, add a side of sautéed kale for extra heartiness.

11. Lemon Garlic Roasted Whole Chicken

This roasted whole chicken is infused with bright lemon and garlic, delivering juicy meat and crispy skin for a showstopping paleo dinner that’s surprisingly simple to make.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tbsp olive oil
• 1 lemon, halved
• 4 garlic cloves, smashed
• 1 tbsp fresh thyme, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 400°F.
2. Pat chicken dry, rub with olive oil, and season with salt and pepper.
3. Stuff cavity with lemon halves, garlic, and thyme.
4. Place in a roasting pan and bake for 1.5–2 hours until internal temperature reaches 165°F.
5. Rest for 10 minutes before carving.
   Prep Tip: Tie legs with kitchen twine for even cooking. Baste halfway for extra crispiness.

How to Serve It:
Garnish with fresh thyme and lemon slices. Serve with roasted root vegetables or a green salad for balance. Perfect for Sunday dinners or festive gatherings.

12. Beef and Broccoli Bowl

This classic beef and broccoli bowl is a paleo-friendly take on takeout, with tender beef and crisp broccoli in a savory coconut amino sauce, ready in under 30 minutes.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 cups broccoli florets
• 2 tbsp coconut oil
• 2 tbsp coconut aminos
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 tsp sea salt

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat.
2. Add beef, cook for 3–4 minutes until browned, then remove.
3. Add broccoli, ginger, and garlic; stir-fry for 3 minutes.
4. Return beef to skillet, add coconut aminos and salt, cook for 2 minutes.
5. Serve immediately.
   Prep Tip: Slice beef against the grain for tenderness. Steam broccoli lightly for extra crunch.

How to Serve It:
Sprinkle with sesame seeds or chopped green onions. Serve over cauliflower rice for a hearty meal or with sliced cucumber for a fresh summer twist.

13. Baked Cod with Mango Salsa

This light, refreshing cod dish is topped with a sweet and tangy mango salsa, making it a perfect paleo meal for warm evenings or a quick, healthy dinner.

Ingredients:

• 4 cod fillets (4–6 oz each)
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 mango, diced
• 1/4 cup red onion, diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Preheat oven to 400°F.
2. Place cod on a parchment-lined baking sheet, brush with olive oil, and season with salt and pepper.
3. Bake for 12–15 minutes until fish flakes easily.
4. In a bowl, mix mango, onion, cilantro, and lime juice.
5. Top cod with salsa and serve.
   Prep Tip: Use ripe mango for sweetness. Check cod at 12 minutes to avoid overcooking.

How to Serve It:
Garnish with extra cilantro and a lime wedge. Serve with a side of grilled zucchini or a cucumber salad for a summery meal. Pair with roasted asparagus in cooler months.

14. Chorizo-Stuffed Bell Peppers

These spicy chorizo-stuffed bell peppers are a flavorful, colorful paleo dish that combines bold sausage with fresh vegetables for a satisfying, protein-packed dinner.

Ingredients:

• 4 large bell peppers, halved and seeded
• 1 lb chorizo sausage, casing removed
• 1/2 cup diced zucchini
• 1/2 cup diced onion
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp sea salt
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet, cook chorizo, zucchini, and onion for 5–7 minutes until browned.
3. Stir in garlic powder and salt.
4. Stuff pepper halves with chorizo mixture and place on a baking sheet.
5. Bake for 20–25 minutes until peppers are tender.
6. Sprinkle with cilantro.
   Prep Tip: Choose firm peppers for better structure. Prep filling ahead for quick assembly.

How to Serve It:
Garnish with extra cilantro or avocado slices for creaminess. Serve with a side of cauliflower rice or a green salad for a balanced meal. Great for summer barbecues.

15. Rosemary Garlic Lamb Chops

These tender lamb chops are infused with fragrant rosemary and garlic, offering a rich, savory paleo dinner that’s perfect for special occasions or a cozy night in.

Ingredients:

• 8 lamb chops (1-inch thick)
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 3 garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 400°F.
2. Rub lamb chops with olive oil, rosemary, garlic, salt, and pepper.
3. Heat an oven-safe skillet over medium-high, sear chops for 2–3 minutes per side.
4. Transfer skillet to oven, bake for 6–8 minutes for medium-rare (135°F).
5. Rest for 5 minutes before serving.
   Prep Tip: Use a meat thermometer for perfect doneness. Let chops come to room temperature before cooking.

How to Serve It:
Garnish with a rosemary sprig for elegance. Serve with roasted parsnips or a mixed green salad for a light meal. In fall, pair with mashed sweet potatoes.

16. Zucchini Noodles with Pesto and Cherry Tomatoes

These fresh zucchini noodles are paired with a vibrant basil pesto and sweet cherry tomatoes for a light, summery paleo dish that’s quick and bursting with flavor.

Ingredients:

• 4 medium zucchini, spiralized
• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup pine nuts
• 2 garlic cloves
• 1 tsp sea salt
• 1 cup cherry tomatoes, halved

Instructions:

1. In a food processor, blend basil, olive oil, pine nuts, garlic, and salt until smooth.
2. In a large skillet, sauté zucchini noodles over medium heat for 2–3 minutes until just tender.
3. Toss noodles with pesto and cherry tomatoes.
4. Serve immediately.
   Prep Tip: Don’t overcook zucchini noodles to avoid mushiness. Make pesto ahead and store in the fridge.

How to Serve It:
Garnish with extra basil leaves or a sprinkle of pine nuts. Serve with grilled chicken or shrimp for protein, or enjoy solo for a light summer lunch.

17. Turkey Meatballs with Marinara

These juicy turkey meatballs are simmered in a simple, homemade marinara sauce for a comforting paleo dinner that’s perfect for family meals or meal prepping.

Ingredients:

• 1 lb ground turkey
• 1/2 cup almond flour
• 1 egg
• 1 tsp garlic powder
• 1 tsp sea salt
• 1 can (15 oz) crushed tomatoes
• 1 tbsp olive oil
• 1 tsp dried oregano
• 2 tbsp fresh basil, chopped

Instructions:

1. Preheat oven to 400°F.
2. In a bowl, mix turkey, almond flour, egg, garlic powder, and salt; form into 1-inch meatballs.
3. Place on a baking sheet and bake for 15–20 minutes until cooked through.
4. In a skillet, heat olive oil, add tomatoes and oregano, and simmer for 10 minutes.
5. Add meatballs to sauce, simmer 5 minutes, and top with basil.
   Prep Tip: Use a cookie scoop for uniform meatballs. Freeze extras for quick future meals.

How to Serve It:
Garnish with extra basil for freshness. Serve over zucchini noodles or spaghetti squash for a hearty meal. Pair with a side of roasted broccoli in cooler months.

18. Grilled Pork Tenderloin with Peach Salsa

This grilled pork tenderloin is paired with a fresh peach salsa, offering a sweet-savory balance that’s perfect for summer barbecues or a light paleo dinner.

Ingredients:

• 1 lb pork tenderloin
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 peaches, diced
• 1/4 cup red onion, diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Preheat grill to medium-high (400°F).
2. Rub pork with olive oil, salt, and pepper.
3. Grill for 15–20 minutes, turning occasionally, until internal temperature reaches 145°F.
4. Rest pork for 5 minutes, then slice.
5. In a bowl, mix peaches, onion, cilantro, and lime juice.
6. Top pork with salsa.
   Prep Tip: Use ripe peaches for the best salsa flavor. Let pork rest to retain juices.

How to Serve It:
Garnish with extra cilantro or a lime wedge. Serve with grilled zucchini or a mixed green salad for a summery meal. In fall, pair with roasted sweet potatoes.

19. Cauliflower Fried Rice

This paleo-friendly cauliflower fried rice is packed with colorful veggies and savory flavors, making it a quick, healthy alternative to takeout for a satisfying dinner.

Ingredients:

• 1 head cauliflower, riced
• 2 tbsp coconut oil
• 1/2 cup diced carrots
• 1/2 cup peas
• 2 eggs, beaten
• 2 tbsp coconut aminos
• 2 green onions, chopped
• 1 tsp sea salt

Instructions:

1. Pulse cauliflower in a food processor until rice-like.
2. Heat coconut oil in a large skillet over medium heat.
3. Sauté carrots and peas for 3–4 minutes.
4. Push veggies to one side, add eggs, and scramble until cooked.
5. Add cauliflower rice, coconut aminos, and salt; cook for 5 minutes.
6. Top with green onions.
   Prep Tip: Use pre-riced cauliflower for convenience. Keep stirring to avoid soggy rice.

How to Serve It:
Garnish with extra green onions or sesame seeds. Serve with grilled chicken or shrimp for protein, or enjoy solo for a light meal. Perfect for summer evenings.

20. Baked Chicken Wings with Buffalo Sauce

These crispy baked chicken wings are tossed in a spicy, paleo-friendly buffalo sauce for a game-day favorite that’s full of flavor and perfect for sharing.

Ingredients:

• 2 lbs chicken wings
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup hot sauce (paleo-friendly)
• 2 tbsp ghee, melted
• 1 tsp garlic powder

Instructions:

1. Preheat oven to 400°F.
2. Toss wings with olive oil, salt, and pepper; place on a wire rack over a baking sheet.
3. Bake for 40–45 minutes, flipping halfway, until crispy.
4. In a bowl, mix hot sauce, ghee, and garlic powder.
5. Toss wings in sauce and serve.
   Prep Tip: Pat wings dry for maximum crispiness. Use a wire rack for even cooking.

How to Serve It:
Serve with celery sticks and sliced carrots for crunch. Add a side of avocado for creaminess. Perfect for summer gatherings or cozy game nights.

21. Eggplant Lasagna

This grain-free eggplant lasagna swaps noodles for tender eggplant slices, layered with a hearty meat sauce for a comforting paleo dinner that’s full of Italian flavor.

Ingredients:

• 2 large eggplants, sliced 1/4-inch thick
• 1 lb ground beef
• 1 can (15 oz) crushed tomatoes
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp sea salt
• 2 tbsp fresh basil, chopped

Instructions:

1. Preheat oven to 375°F.
2. Brush eggplant slices with olive oil, place on a baking sheet, and bake for 15 minutes until soft.
3. In a skillet, heat olive oil, sauté onion and garlic for 3 minutes.
4. Add beef, cook until browned, then stir in tomatoes, oregano, and salt; simmer for 10 minutes.
5. Layer eggplant and sauce in a baking dish, bake for 25–30 minutes.
6. Top with basil.
   Prep Tip: Salt eggplant slices and let sit for 20 minutes to remove excess moisture.

How to Serve It:
Garnish with extra basil for freshness. Serve with a side of sautéed spinach or a green salad. Perfect for cozy winter dinners or family gatherings.

22. Grilled Vegetable Skewers with Balsamic Glaze

These grilled vegetable skewers are a vibrant, flavorful paleo side or main, with a sweet-tart balsamic glaze that makes them a perfect addition to summer barbecues or light dinners.

Ingredients:

• 2 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 8 oz mushrooms, halved
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat grill to medium-high (400°F).
2. Thread zucchini, bell pepper, and mushrooms onto skewers.
3. Brush with olive oil, season with salt and pepper.
4. Grill for 8–10 minutes, turning occasionally, until charred.
5. In a small saucepan, simmer balsamic vinegar and honey for 5 minutes until thickened.
6. Drizzle glaze over skewers.
   Prep Tip: Soak wooden skewers in water for 30 minutes to prevent burning.

How to Serve It:
Garnish with fresh parsley or thyme. Serve as a side with grilled meats or as a light main with a green salad. Perfect for summer cookouts or picnics.

These 22 paleo dinner recipes are packed with bold flavors and fresh ingredients to keep your meals exciting and wholesome! Try one tonight, save your favorites for weekly rotation, or share them with friends to spread the paleo love. Happy cooking!