The Best 50 Best Southern Paleo Main Dish Recipes, Easy

Southern comfort food has a way of sticking with you, the smoky BBQ, the skillet sear, the slow-simmered gravies. The good news is you don’t have to give up those flavors to eat Paleo comfort food. This list of Paleo dinner recipes keeps the vibe, while sticking to simple, whole-food ingredients.

So what does “Southern Paleo” mean here? Think classic Southern seasonings and cooking methods, but made gluten-free and dairy-free, without grains or refined sugar. In other words, you’ll still get fried-style crunch, rich sauces, and cozy stews, just healthy main dishes with smarter ingredients that fit a Paleo approach.

Inside, you’ll find 50 main dishes (chicken, BBQ, seafood, and stews) with measured ingredients and step-by-step directions. Macros are included when available, and they’re estimates since brands and portion sizes vary. Either way, you’ll have enough detail to cook dinner without guesswork.

You’ll also notice a few swaps showing up often because they work and they taste right. Almond flour stands in for cornmeal to deliver grain-free crunch, coconut aminos replace soy sauce, cauliflower grits bring that creamy comfort, and sweet potato steps in for white potato. As a result, you keep the texture and satisfaction, while staying on plan.

Quick food safety note before you start cooking, because it matters as much as flavor. Cook chicken and turkey to 165 F, then serve hot. For pork, aim for 145 F, then let it rest before slicing. Seafood is done when it turns opaque, flakes easily with a fork, and smells clean (not “fishy”), so pull it as soon as it hits that point.

To use this list for the week, keep it simple so you don’t overthink dinner. Pick 3 proteins, add 2 seafood recipes, and choose 1 stew for a hands-off night. Batch-cook a couple sauces or spice blends first, then double a few recipes so you’ve got leftovers for lunch.

How these Southern Paleo main dishes are built (so you can cook them fast and get great flavor)

Southern cooking often looks “slow,” but the best quick paleo dinners run on a simple system. You build a strong flavor base, pick the right fat, then choose one texture move (crispy coating, thick sauce, or long simmer, ideal for one-pan meals). Once you stock a few repeat ingredients, you stop starting from scratch.

Think of these recipes like a good band. The protein is the lead singer, but the spices, acids, and pan drippings make the song. Get those supporting parts right, and chicken, shrimp, pork, or stew meat all taste like you meant it.

The Southern flavor base, spices, sauces, and fats you will use again and again

Most Southern Paleo mains start with the same backbone of simple ingredients: savory aromatics, warm spices, and a little bite. If you keep a small “Southern shelf” in your pantry, you can season on autopilot and still get bold flavor.

Here are the seasonings that show up again and again, and what they actually do in the dish:

Paprika: Adds mild pepper flavor and deep color. Smoked paprika also gives a BBQ vibe fast.
Cayenne: Brings heat without changing the flavor too much. Start small, then build.
Garlic powder: Adds punch that spreads through sauces and rubs evenly (great for dry rubs).
Onion powder: Gives a sweet-savory base, especially when you are not using sugar.
Thyme: Tastes “stewy” and cozy, perfect for chicken, seafood, and gravy-style sauces.
Oregano: Adds a peppery, herby note that works well in tomato-based dishes.

Salt and black pepper still matter. Salt boosts everything else, while pepper adds a sharp finish. If a dish tastes flat, it often needs salt or acid, not more spice.

For sauces, you can keep the Southern feel without soy sauce, brown sugar, or bottled glazes. These swaps keep things Paleo-friendly and still taste right:

Coconut aminos: Use it like a milder soy sauce. It adds salt and a little sweetness, which helps in BBQ-style sauces.
Apple cider vinegar: Adds tang and brightness. It also cuts rich fats in pulled pork, braises, and slaws.
Sugar-free ketchup: Good shortcut for BBQ sauce bases and skillet sauces. Check labels for added sweeteners you avoid.
Mustard: Gives sharpness and helps sauces cling. Yellow, Dijon, or spicy brown all work.
Hot sauce (check labels): Adds heat and vinegar bite. Watch for added sugar.
Tomato paste: The “secret weapon” for fast depth. Sauté it for 30 to 60 seconds to mellow the raw taste.

Don’t skip the “bite” ingredients. Southern food often balances rich with sharp, and you can do that without sugar:

Citrus (lemon, lime): Squeeze on at the end for a clean finish, especially on seafood.
Pickles or pickle juice: Adds tang and a little salt. A splash in pulled pork or chicken salad wakes it up.
Vinegar (ACV, white, or red wine vinegar): Brightens stews, greens, and BBQ.

Fats matter because they carry flavor and affect texture. Since traditional Southern recipes lean on butter, you’ll want good Paleo stand-ins:

Avocado oil: Great high-heat choice for searing, frying-style skillet work, and sheet-pan roasting.
Olive oil: Best for medium heat, dressings, and finishing. It also works in marinades.
Bacon fat (optional): Adds smoky depth for greens, cabbage, or skillet chicken. Use a small amount because it can take over.
Ghee alternative: If you avoid ghee, go with avocado oil for high heat, or olive oil for lower heat.

If a sauce tastes heavy, add acid first (vinegar, citrus, or pickle juice). If it still tastes dull, add salt next.

For meal prep, mix one “all-purpose Southern blend” in a jar so you can season fast. For example, combine paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper. Keep cayenne separate so you can control heat per recipe.

Smart Paleo swaps that keep the classic texture (crispy, saucy, and hearty)

Texture is what people miss most when they go Paleo. The goal is not to copy every ingredient, it’s to keep the crunch, cling, and comfort. When you pick the right swap, the dish still feels Southern.

For crispy coatings (think fried chicken, fried fish, or oven “fried” pork chops), these work well:

Almond flour: Great for a thicker, golden crust. It browns fast, so watch the heat.
Crushed pork rinds: The closest thing to that old-school crunchy bite. Choose plain, not BBQ flavored.
Coconut flour: Best as a light dredge or mixed with almond flour. It absorbs a lot, so use less than you think.

For hearty comfort, you can swap the starch without losing the vibe:

Cauliflower grits: Gives you creamy, spoonable comfort under shrimp, smothered chicken, or pot roast-style dishes. Season it well and finish with a little olive oil for richness.
Sweet potato: Stands in for white potato in chowders, hashes, and casseroles. It brings natural sweetness, so balance with vinegar, mustard, or hot sauce.
Lettuce wraps: Replace buns for BBQ sandwiches or blackened chicken. Butter lettuce works well because it bends without cracking.

For thick, gumbo-style body, you don’t need flour:

Okra: Thickens broths naturally and adds that classic Southern feel. Sear it first if you want less “slick” texture.

If your main complaint is soggy breading, fix the process, not the ingredients. These small steps make a big difference:

Dry the chicken or fish well with paper towels before seasoning.
Don’t crowd the pan, because steam kills crispness.
Use a rack in the oven if you bake, so hot air hits all sides.
Rest the crispy pieces for a few minutes before saucing, then sauce right before serving.

A simple example that works on busy nights: coat chicken thighs in crushed pork rinds plus paprika and garlic powder, then bake on a rack. While it cooks, whisk sugar-free ketchup, mustard, apple cider vinegar, and a splash of hot sauce for a quick BBQ drizzle. You get crispy, sticky, and smoky, without needing flour or brown sugar.

Macros, portions, and how to adjust recipes for Whole30, low carb paleo, or higher protein

Macros can help if you track, but they are still estimates. Brands vary, cooking methods change fat loss, and your serving size matters most. Use macro numbers as a guide, not a grade.

For easy portions that work across most Southern Paleo main dishes, keep it simple:

Aim for a palm-sized portion of protein (about the size of your hand, not your fingers).
Add 1 to 2 cups of non-starchy veggies, like greens, cabbage, broccoli, okra, or green beans.
Include a thumb-sized amount of added fat if the meal is lean (a drizzle of olive oil, a spoon of avocado oil mayo, or a little bacon fat).

To make a recipe Whole30-friendly, the biggest issue is usually sweeteners and labels. Keep these checks in mind:

Skip honey, maple syrup, and coconut sugar in sauces and rubs.
Use Whole30-compliant ketchup, mustard, hot sauce, and broth (added sugar sneaks in).
Check bacon and sausage, because many brands add sugar, dextrose, or fillers.
Avoid “BBQ sauces” unless you read the full ingredient list.

If you want low carb paleo, you don’t need to change the main dish much. You mainly adjust the sides and thickeners:

Skip or reduce sweet potato and fruit-based sauces.
Serve over cauliflower grits, sautéed greens, or shredded cabbage instead of starchy bases.
Thicken stews with okra, simmered-down tomato paste, or pureed veggies, not starch.

If you want higher protein, you have several easy options without changing the flavor:

Add extra chicken, shrimp, or lean ground turkey to soups and skillets.
Stir in pasteurized egg whites near the end of a hot stew for a thicker, protein-rich finish (they cook fast, so stir well).
Mix collagen peptides into stews or sauces for added protein without changing taste much (it can slightly thicken as it cools).

Meal prep helps Southern Paleo weeknight meals feel easy instead of complicated. Chop onions and peppers once, then store them for 3 to 4 days. Mix one jar of spice blend, and whisk one sauce base (like mustard plus vinegar plus ketchup). Dinner moves fast when the “starter parts” are ready.

For leftover safety, cool food quickly and store it right. Put leftovers in shallow containers, refrigerate within 2 hours, and eat within 3 to 4 days. Reheat sauces, stews, and shredded meats until they are steaming hot, then only reheat what you will eat.

The best 50 Southern Paleo main dish recipes (ingredients, directions, and macros when available)

Southern mains hit best when they’re bold, a little smoky, and built on simple steps. The recipes below keep the familiar flavors (BBQ tang, blackened spice, okra-thickened stews, peachy glazes) while staying Paleo with grain-free coatings, dairy-free sauces, and whole-food sides. Macros are estimates and will change with brands and portion size.

Poultry and chicken recipes: Southern classics (16 recipes)

Coconut Flour Fried Chicken Wings
Crispy wings without grains, with a light coconut flour crust and a peppery finish. They fry fast, so you get crunch without fuss.
Ingredients:

2 lb chicken wings, split, tips removed
1 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne (optional)
1/2 cup coconut flour
2 large eggs
2 tbsp water
3 cups avocado oil (for frying, or as needed for 1 to 2 inches in a pot)
Directions:

Pat wings very dry, then season with salt, pepper, paprika, garlic powder, onion powder, and cayenne.
Whisk eggs and water in a bowl, then add coconut flour to a second bowl.
Heat oil in a heavy pot to 350 F, then hold that temp while frying.
Dip wings in egg, dredge in coconut flour, and shake off extra.
Fry in batches for 8 to 10 minutes, turning once, until deep golden and 165 F inside.
Drain on a rack, rest 5 minutes, then serve hot.
Macros (estimate, per 1/4 recipe): 430 calories, 30 g protein, 10 g carbs, 30 g fat

Cornmeal Fried Chicken (using almond flour or meal)
This tastes like classic cornmeal fried chicken, but the crust comes from almond meal and spices. Use a rack after frying so it stays crisp.
Ingredients:

2 lb bone-in chicken thighs or drumsticks
1 tsp kosher salt
1 tsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp cayenne (optional)
2 large eggs
2 tbsp Dijon mustard
1 cup almond flour or almond meal
1/2 cup crushed pork rinds (optional, for extra crunch)
3 cups avocado oil (for frying, or as needed)
Directions:

Season chicken with salt, pepper, paprika, garlic powder, thyme, and cayenne.
Whisk eggs and Dijon in a bowl.
Mix almond flour (and pork rinds if using) in a second bowl.
Heat oil to 340 to 350 F in a deep skillet or pot.
Dip chicken in egg, dredge in almond mix, then rest 5 minutes on a plate to help it stick.
Fry in batches for 12 to 16 minutes, turning often, until 165 F inside.
Drain on a rack, salt lightly, then serve.

Country Captain Chicken (curried tomato-based stew)
A Southern classic with a gentle curry warmth and a tomato gravy that begs for cauliflower rice. It tastes even better the next day, making it one of our top chicken recipes.
Ingredients:

2 tbsp avocado oil
2 lb boneless, skinless chicken thighs, cut into bite-size pieces
1 tsp kosher salt
1/2 tsp black pepper
1 large yellow onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
2 tbsp curry powder
1 tsp ground turmeric (optional)
1 tbsp tomato paste
1 (14.5 oz) can diced tomatoes, no sugar added
1 cup chicken broth
2 tbsp apple cider vinegar
1/3 cup raisins (optional, skip for Whole30)
2 tbsp sliced almonds (optional, for topping)
Directions:

Heat oil in a Dutch oven over medium-high heat.
Season chicken with salt and pepper, then brown 4 to 5 minutes.
Add onion and bell pepper, then cook 5 minutes until soft.
Stir in garlic, curry powder, turmeric, and tomato paste, then cook 1 minute.
Add diced tomatoes, broth, vinegar, and raisins (if using).
Simmer covered on low for 20 to 25 minutes, until chicken is tender and sauce thickens.
Taste for salt, then top with sliced almonds if you like.

Carolina-Style Vinegar BBQ Chicken
This is all about tang, heat, and smoke, with a thin vinegar sauce that cuts through rich chicken. It’s perfect for shredding, a standout among chicken recipes.
Ingredients:

2 lb bone-in chicken thighs or drumsticks
1 tbsp avocado oil
1 tsp kosher salt
1 tsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
3/4 cup apple cider vinegar
2 tbsp tomato paste
1 tbsp Dijon mustard
1 tbsp coconut aminos
1 tsp red pepper flakes (or to taste)
Directions:

Heat oven to 400 F and oil a baking dish.
Season chicken with salt, pepper, paprika, and garlic powder, then rub with avocado oil.
Bake for 35 to 45 minutes until 165 F inside.
Meanwhile, whisk vinegar, tomato paste, mustard, coconut aminos, and red pepper flakes in a small pot.
Simmer sauce 3 to 5 minutes, then taste and adjust heat.
Brush chicken with sauce, then bake 5 more minutes.
Serve with extra sauce for drizzling.

Baked Barbecue Chicken Breast
Lean chicken can still taste like a cookout when the sauce is bold and the bake is gentle. Sear first for better color.
Ingredients:

4 boneless, skinless chicken breasts (about 2 lb)
1 tbsp avocado oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 cup Paleo-friendly BBQ sauce (no refined sugar)
Directions:

Heat oven to 375 F.
Pat chicken dry, then season with salt, pepper, paprika, and garlic powder.
Sear in a hot oven-safe skillet with oil for 2 minutes per side.
Brush with BBQ sauce, then move skillet to oven.
Bake 12 to 18 minutes, until 165 F in the thickest part.
Rest 5 minutes, then slice and spoon more sauce over top.

Pulled Chicken Sandwich (served in lettuce wraps)
Pulled BBQ chicken without the bun, wrapped in crisp lettuce like a fresh, crunchy “sandwich.” Great for meal prep.
Ingredients:

2 lb boneless, skinless chicken thighs
1 tsp kosher salt
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp garlic powder
3/4 cup Paleo-friendly BBQ sauce
1/4 cup apple cider vinegar
1 tbsp Dijon mustard
8 large butter lettuce leaves
1/2 cup diced pickles (optional)
Directions:

Add chicken, salt, paprika, pepper, and garlic powder to a slow cooker.
Whisk BBQ sauce, vinegar, and mustard, then pour over chicken.
Cook on low 6 to 7 hours or high 3 to 4 hours, until it shreds easily.
Shred chicken, then stir it back into the sauce.
Spoon into lettuce leaves and top with pickles if using.

Smoky Mountain Brunswick Stew (using paleo-friendly ketchup)
A thick, smoky stew loaded with shredded meat and vegetables, like a potluck staple made weeknight-friendly. Use okra or cauliflower rice on the side.
Ingredients:

1 tbsp avocado oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp chili powder
1 (14.5 oz) can crushed tomatoes, no sugar added
1/2 cup Paleo-friendly ketchup
3 cups chicken broth
2 cups shredded cooked chicken
1 cup pulled pork (optional, or use more chicken)
1 1/2 cups frozen or fresh okra, sliced
1 cup frozen lima beans (omit if strict Paleo, swap green beans)
1 tbsp apple cider vinegar
1 tsp kosher salt (plus more to taste)
Directions:

Heat oil in a pot over medium heat, then cook onion 5 minutes.
Stir in garlic, smoked paprika, and chili powder, then cook 30 seconds.
Add tomatoes, ketchup, and broth, then bring to a simmer.
Stir in chicken, pulled pork (if using), okra, and beans.
Simmer 25 to 35 minutes, stirring often, until thick.
Add vinegar, then taste and adjust salt.

Chicken and Herb Salad
This is bright, crunchy, and perfect for lunch, like chicken salad wearing its “Sunday best.” Fresh herbs do the heavy lifting.
Ingredients:

3 cups cooked shredded chicken
1/2 cup celery, finely chopped
1/3 cup red onion, finely chopped
1/2 cup grapes, halved (optional, skip for Whole30)
1/3 cup chopped fresh parsley
2 tbsp chopped fresh dill
1/2 cup avocado oil mayo
1 tbsp Dijon mustard
1 tbsp lemon juice
1/2 tsp kosher salt
1/4 tsp black pepper
Directions:

Add chicken, celery, red onion, grapes (if using), parsley, and dill to a bowl.
Stir in mayo, Dijon, lemon juice, salt, and pepper.
Chill 20 minutes for best flavor, then serve.
Macros (estimate, per 1 cup): 360 calories, 28 g protein, 8 g carbs, 23 g fat

Grilled Chicken Cobb Salad
A full meal salad with smoky grilled chicken, crisp greens, and classic Cobb toppings, minus the dairy. Keep the dressing simple and punchy.
Ingredients:

1 1/2 lb boneless, skinless chicken breasts
1 tbsp avocado oil
1 tsp kosher salt
1 tsp smoked paprika
1/2 tsp black pepper
6 cups chopped romaine
2 hard-boiled eggs, quartered
6 slices sugar-free bacon, cooked and crumbled
1 avocado, diced
1 cup cherry tomatoes, halved
1/2 cup cucumber, sliced
3 tbsp olive oil
1 1/2 tbsp red wine vinegar
1 tsp Dijon mustard
Directions:

Heat grill to medium-high and oil grates.
Rub chicken with avocado oil, salt, paprika, and pepper.
Grill 5 to 7 minutes per side until 165 F, then rest 5 minutes and slice.
Whisk olive oil, vinegar, and Dijon for dressing.
Build salads with romaine, eggs, bacon, avocado, tomatoes, cucumber, and chicken.
Drizzle with dressing right before serving.
Macros (estimate, per 1/4 recipe): 560 calories, 45 g protein, 14 g carbs, 36 g fat

Rosemary Peach Balsamic Chicken
Sweet peaches and rosemary make chicken taste like late summer on a plate. The balsamic reduces into a glossy, tangy pan sauce (Whole30-friendly by skipping any non-compliant sweeteners).
Ingredients:

2 tbsp olive oil
2 lb boneless, skinless chicken thighs
1 tsp kosher salt
1/2 tsp black pepper
2 tsp chopped fresh rosemary (or 1 tsp dried)
2 peaches, sliced
1/3 cup balsamic vinegar
2 tbsp chicken broth
2 garlic cloves, minced
Directions:

Heat oil in a large skillet over medium-high heat.
Season chicken with salt, pepper, and rosemary.
Sear chicken 4 to 5 minutes per side, until browned and 165 F inside.
Remove chicken, then add peaches to the skillet for 2 minutes.
Add garlic, balsamic, and broth, then simmer 2 to 3 minutes to thicken.
Return chicken to coat, then serve.

Roasted Chicken with Orange and Fennel
This is a simple roast with big payoff, citrusy, savory, and a little sweet. Fennel turns silky and mellow in the oven.
Ingredients:

1 whole chicken (4 to 5 lb)
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
2 tbsp olive oil
1 fennel bulb, sliced
1 large orange, sliced
4 garlic cloves, smashed
1/2 cup chicken broth
Directions:

Heat oven to 425 F.
Pat chicken dry, then season with salt, pepper, and paprika.
Rub skin with olive oil, then stuff cavity with a few orange slices and garlic.
Scatter fennel, remaining orange, and garlic in a roasting pan, then add broth.
Roast 55 to 70 minutes, until 165 F in the thigh.
Rest 15 minutes, then carve and spoon pan juices over top.

Slow Cooker Creamy Tuscan Chicken (use coconut milk, no dairy)
Creamy without cream, with garlic, sun-dried tomatoes, and a silky coconut sauce. Serve over zucchini noodles or cauliflower rice.
Ingredients:

2 lb boneless, skinless chicken thighs
1 tsp kosher salt
1/2 tsp black pepper
1 tsp Italian seasoning
1/2 cup oil-packed sun-dried tomatoes, sliced
4 garlic cloves, minced
1 (13.5 oz) can full-fat coconut milk
2 cups baby spinach
1 tbsp lemon juice
Directions:

Add chicken, salt, pepper, Italian seasoning, sun-dried tomatoes, and garlic to the slow cooker.
Pour in coconut milk, then stir gently.
Cook on low 6 hours or high 3 hours, until chicken is 165 F and tender.
Stir in spinach, then cover 5 minutes to wilt.
Finish with lemon juice, then taste for salt.

Sheet Pan Honey-Chipotle Chicken and Sweet Potatoes (offer Whole30 option by swapping honey)
One-pan meals like this sticky, smoky, and spicy dish feature sweet potatoes soaking up the sauce like a sponge. For Whole30, skip honey and add more lime.
Ingredients:

2 lb boneless, skinless chicken thighs
1 1/2 lb sweet potatoes, peeled, cut into 1-inch cubes
1 red onion, sliced
2 tbsp avocado oil
1 tsp kosher salt
1 tsp smoked paprika
1/2 tsp garlic powder
2 chipotle peppers in adobo, minced (check labels)
2 tbsp adobo sauce
2 tbsp honey (Whole30 option: use 2 tbsp lime juice instead)
1 tbsp apple cider vinegar
Directions:

Heat oven to 425 F and line a sheet pan.
Toss sweet potatoes and onion with 1 tbsp oil and 1/2 tsp salt, then spread out.
Roast for 15 minutes to get a head start.
Meanwhile, toss chicken with remaining oil, remaining salt, paprika, garlic powder, chipotle, adobo, honey (or lime juice), and vinegar.
Add chicken to the sheet pan, then roast 18 to 22 minutes until chicken hits 165 F.
Broil 1 to 2 minutes for more char (watch closely), then serve.
Macros (estimate, per 1/4 recipe, with honey): 520 calories, 36 g protein, 38 g carbs, 24 g fat

Deep-Fried Turkey (include safety notes, oil temp, thawed turkey only)
This is holiday-level flavor with crisp skin and juicy meat, but only if you respect the process. Keep it simple, stay alert, and never rush the fry.
Ingredients:

10 to 12 lb turkey, fully thawed and fully dry
2 tbsp kosher salt
1 tbsp black pepper
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp dried thyme
Peanut oil or avocado oil, enough to fill fryer (amount depends on pot size)
Directions:

Confirm turkey is fully thawed, then remove giblets and pat completely dry inside and out.
Season turkey all over with salt, pepper, paprika, garlic powder, onion powder, and thyme.
Set fryer outdoors on flat concrete, far from structures, and keep kids and pets away.
Fill pot with oil using the water-line method (measure displacement), then dry pot completely before adding oil.
Heat oil to 350 F, then turn off burner before lowering turkey.
Lower turkey slowly, then relight burner and keep oil at 325 to 350 F.
Fry about 3 to 4 minutes per pound, until breast is 165 F and thigh is 175 F.
Lift turkey, drain, then rest 20 minutes before carving.

Never fry a frozen or wet turkey. Water and hot oil can boil over fast and ignite.

Slow Cooker Boneless Turkey Breast
Tender, sliceable turkey with almost no work, plus drippings you can turn into a quick pan sauce. It’s an easy protein for the week.
Ingredients:

3 lb boneless turkey breast
1 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp black pepper
2 tsp dried thyme
1 tsp garlic powder
1 tsp smoked paprika
1/2 cup chicken broth
1 tbsp apple cider vinegar
Directions:

Rub turkey with olive oil, salt, pepper, thyme, garlic powder, and paprika.
Add broth and vinegar to slow cooker, then add turkey.
Cook on low 5 to 6 hours or high 3 to 4 hours, until 165 F.
Rest 10 minutes, then slice against the grain.
Macros (estimate, per 6 oz cooked): 260 calories, 48 g protein, 0 g carbs, 6 g fat

Chicken Meatballs and Green Beans in Tomato Broth
This tastes like a cozy Sunday sauce, but it’s lighter and faster, with tender meatballs turning the broth rich as it simmers.
Ingredients:

1 lb ground chicken
1/3 cup almond flour
1 large egg
1 tsp kosher salt
1/2 tsp black pepper
1 tsp Italian seasoning
2 tbsp olive oil
3 garlic cloves, minced
1 (24 oz) jar no-sugar marinara sauce
2 cups chicken broth
12 oz green beans, trimmed
1 tbsp red wine vinegar
Directions:

Mix ground chicken, almond flour, egg, salt, pepper, and Italian seasoning.
Roll into 16 to 18 meatballs.
Heat oil in a pot over medium heat, then brown meatballs 4 minutes, turning gently.
Add garlic, then cook 30 seconds.
Pour in marinara and broth, then add green beans.
Simmer 15 to 20 minutes, until meatballs reach 165 F and beans are tender.
Stir in vinegar, then taste and serve.

These satisfying chicken recipes lead into more Paleo dinner recipes with pork and BBQ favorites.

Pork and BBQ favorites that still fit Paleo (9 recipes)

Carolina Marinated Pork Tenderloin
Tenderloin cooks fast, so the marinade does the heavy lifting. Expect tangy mustard notes with a little smoke (Whole30-compliant with no added sugars).
Ingredients:

2 lb pork tenderloin
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 tbsp olive oil
1 tbsp coconut aminos
2 tsp smoked paprika
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
Directions:

Whisk mustard, vinegar, olive oil, coconut aminos, paprika, garlic powder, salt, and pepper.
Coat tenderloin, then marinate 30 minutes (or up to overnight).
Heat oven to 425 F.
Roast 18 to 24 minutes, until 145 F, then rest 5 to 10 minutes before slicing.
Macros (estimate, per 6 oz cooked): 250 calories, 38 g protein, 2 g carbs, 9 g fat

Pork and Beef Barbecue
This is a chopped, saucy BBQ mix that feels like a roadside plate lunch. Use vinegar, mustard, and tomato for that Southern pull.
Ingredients:

1 lb pork shoulder steaks or pork butt, cut into chunks
1 lb beef chuck roast, cut into chunks
1 tsp kosher salt
1 tsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 cup beef broth
1/2 cup Paleo-friendly ketchup
1/4 cup apple cider vinegar
2 tbsp Dijon mustard
Directions:

Season meats with salt, pepper, paprika, and garlic powder.
Add meat to a slow cooker with broth, ketchup, vinegar, and mustard.
Cook on low 8 hours or high 5 hours, until shreddable.
Shred, then simmer sauce uncovered 10 minutes to thicken if needed.

Slow Cooker Pork Roast with Chimichurri Sauce
Rich pork roast meets a sharp herb sauce, like a bright shirt under a heavy coat. Keep chimichurri dairy-free and punchy.
Ingredients:

3 lb pork shoulder roast
1 1/2 tsp kosher salt
1 tsp black pepper
2 tsp smoked paprika
1 tbsp avocado oil
1/2 cup chicken broth
1 cup packed fresh parsley
1/4 cup fresh cilantro (optional)
4 garlic cloves
1/3 cup olive oil
2 tbsp red wine vinegar
1/2 tsp red pepper flakes
Directions:

Season pork with salt, pepper, and paprika.
Sear in a hot skillet with avocado oil, 3 minutes per side.
Add pork and broth to slow cooker, then cook on low 8 hours until tender.
Blend parsley, cilantro, garlic, olive oil, vinegar, and red pepper flakes until spoonable.
Slice or shred pork, then spoon chimichurri over top.

One-Skillet Salsa Pork Chops
One-pan meals don’t get easier than this weeknight skillet that tastes like porch weather, spicy, saucy, and fast. Choose a salsa with no added sugar.
Ingredients:

4 pork chops (about 1 1/2 lb total)
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tbsp avocado oil
1 1/2 cups Paleo-friendly salsa
1/2 cup chicken broth
1 tbsp lime juice
Directions:

Season pork chops with salt, pepper, and paprika.
Sear in oil over medium-high heat for 3 minutes per side.
Add salsa and broth, then reduce heat to a simmer.
Cover and cook 6 to 10 minutes, until 145 F, then rest 3 minutes.
Finish with lime juice and spoon sauce over chops.
Macros (estimate, per 1 chop with sauce): 330 calories, 36 g protein, 8 g carbs, 16 g fat

Grilled Pork Chops with Peaches
Charred pork and juicy peaches taste like a backyard cookout, sweet and smoky in the same bite. Keep the chops thick so they stay tender.
Ingredients:

4 bone-in pork chops (about 2 lb)
1 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
2 peaches, halved and pitted
1 tbsp balsamic vinegar
Directions:

Heat grill to medium-high and oil grates.
Rub pork with olive oil, salt, pepper, and garlic powder.
Grill chops 4 to 6 minutes per side, until 145 F, then rest 5 minutes.
Grill peaches cut-side down for 2 to 3 minutes until marked.
Splash peaches with balsamic, then serve alongside pork.
Macros (estimate, per serving): 420 calories, 40 g protein, 14 g carbs, 22 g fat

Pork Chops with Walnut Romesco
Romesco brings roasted pepper flavor and nutty body without dairy. It turns simple pork chops into a “restaurant night” plate.
Ingredients:

4 pork chops (about 1 1/2 lb)
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp avocado oil
1 cup jarred roasted red peppers, drained
1/2 cup walnuts
1 garlic clove
1 tbsp red wine vinegar
1 tsp smoked paprika
3 tbsp olive oil
Directions:

Season pork with salt and pepper.
Sear in avocado oil over medium-high heat, 3 minutes per side.
Lower heat to medium, then cook 4 to 7 minutes until 145 F, then rest.
Blend roasted peppers, walnuts, garlic, vinegar, paprika, and olive oil until smooth.
Spoon romesco over chops to serve.

Slow Cooker Italian Pork
This is tender shredded pork with tomato, herbs, and garlic, built for bowls, lettuce wraps, or stuffed peppers. It’s easy to double.
Ingredients:

3 lb pork shoulder
1 1/2 tsp kosher salt
1 tsp black pepper
2 tsp Italian seasoning
4 garlic cloves, minced
1 (24 oz) jar no-sugar marinara sauce
1 tbsp red wine vinegar
Directions:

Season pork with salt, pepper, and Italian seasoning.
Add pork, garlic, marinara, and vinegar to slow cooker.
Cook on low 8 hours until shreddable.
Shred, then stir and serve.

Bacon Wrapped Turkey
This is a simple trick for juicy turkey, the bacon acts like a “blanket” to slow drying. Use a sugar-free bacon.
Ingredients:

1 1/2 lb turkey tenderloin or turkey breast cutlets
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
8 slices sugar-free bacon
1 tbsp olive oil
Directions:

Heat oven to 400 F.
Season turkey with salt, pepper, and paprika.
Wrap with bacon slices, then brush lightly with olive oil.
Bake on a rack for 25 to 35 minutes, until turkey reaches 165 F and bacon crisps.
Broil 1 to 2 minutes if needed, then rest 5 minutes.

Sausage and Egg Grits (using cauliflower grits)
Cauliflower grits give the same cozy bowl feel, especially with spicy sausage and runny eggs. Season hard, because cauliflower loves salt.
Ingredients:

1 tbsp olive oil
12 oz sugar-free breakfast sausage
1 small onion, diced
4 cups riced cauliflower
1/2 cup chicken broth
1/2 cup full-fat coconut milk
1 tsp kosher salt
1/2 tsp black pepper
4 large eggs
2 tbsp chopped green onions (optional)
Directions:

Brown sausage in olive oil over medium heat, about 6 minutes, then remove.
Cook onion in the same skillet for 3 minutes.
Add riced cauliflower, broth, coconut milk, salt, and pepper.
Simmer 8 to 10 minutes, stirring, until thick like grits.
Fry eggs in a separate pan, or push grits aside and cook eggs in the same skillet.
Top grits with sausage and eggs, then add green onions.
Macros (estimate, per bowl): 520 calories, 26 g protein, 12 g carbs, 40 g fat

Jalapeño-Bacon Burger Balls
These ground beef bites eat like bite-size BBQ joint burgers, smoky, spicy, and juicy. Bake them on a rack so they brown, not steam; serve in burger bowls for fun.
Ingredients:

1 lb ground beef
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 jalapeño, seeded and minced
6 slices sugar-free bacon, cooked and crumbled
1/4 cup minced onion
Directions:

Heat oven to 425 F and set a rack over a sheet pan.
Mix beef, salt, pepper, garlic powder, jalapeño, bacon, and onion.
Roll into 16 balls, then place on rack.
Bake 12 to 15 minutes, until 160 F inside.
Rest 5 minutes, then serve with mustard or sugar-free BBQ sauce.
Macros (estimate, per 4 balls): 360 calories, 22 g protein, 2 g carbs, 29 g fat

These Paleo dinner recipes set the stage for Gulf Coast-inspired seafood mains.

Seafood mains with Gulf Coast flavor (10 skillet recipes)

Southern Seafood Gumbo (using okra for thickening)
A roux-free gumbo that still turns silky, thanks to okra and a slow simmer. Keep the heat steady and don’t rush the broth.
Ingredients:

2 tbsp avocado oil
1 yellow onion, diced
1 green bell pepper, diced
2 celery ribs, diced
3 garlic cloves, minced
2 tsp smoked paprika
1 tsp dried thyme
1/2 tsp cayenne (optional)
1 (14.5 oz) can crushed tomatoes, no sugar added
4 cups seafood stock or chicken broth
3 cups okra, sliced (fresh or frozen)
12 oz shrimp, peeled and deveined
12 oz andouille-style sausage, sugar-free, sliced
1 tbsp apple cider vinegar
1 1/2 tsp kosher salt (plus more to taste)
Directions:

Heat oil in a pot over medium heat, then cook onion, pepper, and celery for 6 to 8 minutes.
Stir in garlic, paprika, thyme, and cayenne, then cook 30 seconds.
Add tomatoes, stock, okra, sausage, vinegar, and salt.
Simmer 30 to 40 minutes, stirring sometimes, until slightly thick.
Add shrimp and cook 2 to 4 minutes, until pink and just firm.
Taste for salt, then serve hot.

Delicious and Easy Blackened Shrimp
Fast, smoky shrimp with a crusty spice coat in this shrimp skillet, like a cast-iron skillet doing a magic trick. Pull them as soon as they curl and turn opaque.
Ingredients:

1 lb shrimp, peeled and deveined
1 tbsp avocado oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp cayenne (or to taste)
3/4 tsp kosher salt
1/4 tsp black pepper
1 tbsp lemon juice
Directions:

Pat shrimp dry, then toss with oil and all spices.
Heat a cast-iron skillet over medium-high until very hot.
Cook shrimp 60 to 90 seconds per side, until opaque and lightly charred.
Squeeze lemon over shrimp, then serve right away.
Macros (estimate, per 1/2 recipe): 170 calories, 24 g protein, 2 g carbs, 7 g fat

New Orleans BBQ Shrimp (use ghee-free method with olive oil and extra garlic, lemon)
“BBQ shrimp” here means saucy, peppery, and garlicky, not grilled. Olive oil, garlic, and lemon keep it rich without butter.
Ingredients:

1 lb large shrimp, shell-on or peeled
3 tbsp olive oil
5 garlic cloves, minced
1 tbsp smoked paprika
1 tsp black pepper
3/4 tsp kosher salt
1/2 tsp cayenne (optional)
1/2 cup chicken broth
2 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp chopped parsley
Directions:

Heat olive oil in a skillet over medium heat.
Add garlic, paprika, pepper, salt, and cayenne, then cook 30 seconds.
Add broth and bring to a simmer for 2 minutes.
Add shrimp and cook 2 to 4 minutes, until opaque.
Stir in lemon juice and vinegar, then toss with parsley and serve.

Easy Paleo Salmon Cakes
Crisp outside, tender inside, and sturdy enough to dip. These salmon cakes are great with a squeeze of lemon and a side of slaw.
Ingredients:

2 (6 oz) cans wild salmon, drained
1 large egg
1/3 cup almond flour
2 tbsp minced red onion
2 tbsp chopped parsley
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Old Bay-style seasoning (check for sugar)
1/2 tsp kosher salt
2 tbsp avocado oil (for pan-frying)
Directions:

Mix salmon, egg, almond flour, onion, parsley, Dijon, lemon juice, seasoning, and salt.
Form 6 patties, then chill 10 minutes if you have time.
Heat oil in a skillet over medium heat.
Cook 3 to 4 minutes per side, until browned and hot through.
Serve with lemon and a simple mayo-mustard sauce.
Macros (estimate, per 2 cakes): 360 calories, 30 g protein, 6 g carbs, 24 g fat

Maple Mustard Grilled Salmon (offer Whole30 option by swapping maple)
This balances sweet, sharp, and smoky, with grill marks that make it feel like a treat. For Whole30, swap maple for orange juice.
Ingredients:

4 salmon fillets (about 2 lb total)
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp Dijon mustard
1 tbsp maple syrup (Whole30 option: use 1 tbsp fresh orange juice)
1 tbsp apple cider vinegar
1 tsp smoked paprika
Directions:

Heat grill to medium and oil grates well.
Season salmon with salt and pepper, then brush with olive oil.
Whisk Dijon, maple (or orange juice), vinegar, and paprika.
Grill salmon 3 to 5 minutes per side, depending on thickness.
Brush with glaze during the last 2 minutes.
Pull when it flakes easily and the center looks just opaque.
Macros (estimate, per fillet with maple): 420 calories, 40 g protein, 5 g carbs, 26 g fat

Cioppino (seafood stew)
A tomato-garlic seafood stew that tastes like a dockside dinner, even on a Tuesday. Add delicate seafood last so it stays tender.
Ingredients:

2 tbsp olive oil
1 yellow onion, diced
1 fennel bulb, diced (optional)
4 garlic cloves, minced
1 tsp red pepper flakes
1 tbsp tomato paste
1 (28 oz) can crushed tomatoes, no sugar added
3 cups seafood stock or chicken broth
1 tbsp red wine vinegar
1 tsp kosher salt
1 lb white fish (cod or halibut), cut into chunks
1 lb shrimp, peeled and deveined
1 lb mussels or clams, scrubbed (optional)
2 tbsp chopped parsley
Directions:

Heat oil in a pot over medium heat, then cook onion (and fennel if using) for 6 minutes.
Add garlic and red pepper flakes, then cook 30 seconds.
Stir in tomato paste for 1 minute.
Add crushed tomatoes, stock, vinegar, and salt, then simmer 15 minutes.
Add fish and cook 4 minutes.
Add shrimp and mussels, then cover 3 to 5 minutes until shrimp is opaque and shells open.
Discard any shells that don’t open, then top with parsley.

Holy Mackerel Cakes
Like salmon cakes, mackerel is rich and bold, like tuna’s louder cousin. These cakes hold together well and taste great with lemon and hot sauce.
Ingredients:

2 (4.4 oz) cans mackerel, drained
1 large egg
1/3 cup almond flour
1 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp chopped green onion
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp avocado oil
Directions:

Mix mackerel, egg, almond flour, Dijon, lemon juice, green onion, salt, and pepper.
Form 6 patties.
Heat oil in a skillet over medium heat.
Cook 3 to 4 minutes per side until browned and hot.

Garlic Shrimp and Veggie Foil Packs
Foil packs keep shrimp juicy and make cleanup easy, perfect for quick stir fry-style seafood prep. It’s like steaming and roasting at the same time.
Ingredients:

1 lb shrimp, peeled and deveined
2 zucchini, sliced
1 red bell pepper, sliced
1 small red onion, sliced
3 tbsp olive oil
4 garlic cloves, minced
1 tsp smoked paprika
3/4 tsp kosher salt
1/4 tsp black pepper
1 lemon, sliced
Directions:

Heat oven to 425 F.
Toss shrimp and veggies with olive oil, garlic, paprika, salt, and pepper.
Divide onto 4 large foil sheets, then top with lemon slices.
Seal packs tightly.
Bake 10 to 12 minutes, until shrimp is opaque.
Open carefully (hot steam), then serve.

20-Minute Shrimp Scampi Zucchini Noodles (no butter, use olive oil)
All the garlicky scampi flavor, but lighter and dairy-free. Keep zucchini noodles quick so they don’t turn watery.
Ingredients:

1 lb shrimp, peeled and deveined
3 tbsp olive oil
5 garlic cloves, thinly sliced
1/4 tsp red pepper flakes
3/4 tsp kosher salt
1/4 tsp black pepper
1/3 cup chicken broth
2 tbsp lemon juice
4 medium zucchini, spiralized
2 tbsp chopped parsley
Directions:

Heat 2 tbsp olive oil in a skillet over medium heat.
Add garlic and red pepper flakes, then cook 30 to 45 seconds.
Add shrimp, salt, and pepper, then cook 1 to 2 minutes per side until opaque.
Add broth and lemon juice, then simmer 1 minute.
Add zoodles and remaining olive oil, then toss 1 to 2 minutes until just warm.
Top with parsley and serve.
Macros (estimate, per serving): 310 calories, 28 g protein, 10 g carbs, 18 g fat

Whole Grilled Trout
Whole trout looks fancy, but it’s one of the easiest fish to grill. When the flesh flakes at the backbone, it’s ready.
Ingredients:

2 whole trout, cleaned (about 12 oz each)
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1 lemon, sliced
6 sprigs fresh thyme (or 1 tsp dried)
3 garlic cloves, sliced
Directions:

Heat grill to medium and oil grates well.
Pat trout dry, then rub with olive oil, salt, pepper, and paprika.
Stuff each fish with lemon slices, thyme, and garlic.
Grill 5 to 7 minutes per side, depending on thickness.
Pull fish when it flakes easily and looks opaque throughout.
Macros (estimate, per fish): 380 calories, 42 g protein, 2 g carbs, 22 g fat

Beef and game comfort dishes, made Paleo (9 recipes)

Smoked Brisket
Smoked brisket is patience food, simple seasoning, steady heat, and a long rest. Slice against the grain for tender bites.
Ingredients:

5 to 6 lb beef brisket
2 tbsp kosher salt
2 tbsp coarse black pepper
1 tbsp smoked paprika
1 tsp garlic powder
Directions:

Heat smoker to 225 F.
Trim thick fat cap to about 1/4 inch.
Season brisket with salt, pepper, paprika, and garlic powder.
Smoke 6 to 8 hours, until bark forms and internal temp hits about 195 to 203 F for slicing tender.
Rest wrapped in foil 45 to 60 minutes, then slice against the grain.

Texas Beef Barbecue
This is brisket-style flavor in a faster format, using a roast and an oven. You still get peppery bark and juicy slices.
Ingredients:

3 lb beef chuck roast
1 tbsp kosher salt
1 tbsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1/2 cup beef broth
Directions:

Heat oven to 300 F.
Season roast with salt, pepper, paprika, and garlic powder.
Place in a covered Dutch oven with broth.
Roast 3 to 3 1/2 hours, until very tender.
Uncover and roast 15 minutes more for more crust.
Rest 10 minutes, then slice or shred.

Crock Pot Roast with Sweet Potatoes, Carrots and Gravy (use sweet potato or turnip instead of white potato, thicken gravy without flour)
A Sunday-style pot roast, but with sweet potatoes or turnips standing in for white potatoes. The gravy thickens with blended veggies, not flour.
Ingredients:

3 lb beef chuck roast
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp avocado oil
1 large onion, sliced
4 carrots, cut into chunks
2 sweet potatoes, peeled, cubed (or 3 cups cubed turnips)
3 cups beef broth
2 tbsp tomato paste
1 tsp dried thyme
1 tbsp apple cider vinegar
Directions:

Season roast with salt and pepper, then sear in oil 3 minutes per side.
Add onion, carrots, and sweet potato (or turnip) to slow cooker.
Add roast on top, then pour in broth and stir in tomato paste and thyme.
Cook on low 8 hours until beef shreds easily.
Remove 1 cup of cooked veggies and blend with 1 cup broth, then stir back in to thicken.
Add vinegar, then taste and serve.

Easy Salisbury Steak with Mushroom Gravy
This hits the same comfort notes as the diner plate, but with a clean ingredient list. Cook ground beef to temp and let the gravy simmer.
Ingredients:

1 1/2 lb ground beef
1/3 cup almond flour
1 large egg
1 tsp kosher salt
1/2 tsp black pepper
1 tsp onion powder
2 tbsp avocado oil
8 oz mushrooms, sliced
1 small onion, thinly sliced
2 garlic cloves, minced
2 cups beef broth
1 tbsp coconut aminos
1 tsp Dijon mustard
Directions:

Mix beef, almond flour, egg, salt, pepper, and onion powder, then form 6 patties.
Sear patties in oil over medium-high heat for 3 minutes per side, then remove.
Cook mushrooms and onion in the same skillet for 6 minutes.
Add garlic for 30 seconds, then add broth, coconut aminos, and Dijon.
Simmer 5 minutes, then return patties and simmer 8 to 10 minutes, until 160 F.
Macros (estimate, per patty with gravy): 480 calories, 32 g protein, 10 g carbs, 34 g fat

Grilled Steak Kabobs
Kabobs cook fast and stay juicy when you cut meat evenly. Thread steak and veggies onto skewers for balanced steak and veggies.
Ingredients:

2 lb sirloin steak, cut into 1 1/2-inch cubes
2 tbsp olive oil
1 tbsp red wine vinegar
2 garlic cloves, minced
1 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 red bell pepper, chunked
1 green bell pepper, chunked
1 red onion, chunked
Directions:

Toss steak with olive oil, vinegar, garlic, salt, pepper, and paprika.
Thread steak and veggies onto skewers.
Grill over medium-high, turning often, for 8 to 12 minutes total.
Pull steak at desired doneness (130 F rare, 140 F medium, 150 F medium-well), then rest 5 minutes.

Meatloaf (almond flour base)
A classic sliceable meatloaf with a BBQ-style glaze you can actually eat, starting with ground beef. Bake it on a sheet so the edges brown.
Ingredients:

2 lb ground beef
1/2 cup almond flour
2 large eggs
1 small onion, grated or finely minced
2 garlic cloves, minced
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1/2 cup Paleo-friendly ketchup
1 tbsp apple cider vinegar
Directions:

Heat oven to 375 F and line a sheet pan.
Mix beef, almond flour, eggs, onion, garlic, salt, pepper, and paprika.
Shape into a loaf on the pan.
Whisk ketchup and vinegar, then spread over loaf.
Bake 50 to 65 minutes, until 160 F in the center.
Rest 10 minutes, then slice.
Macros (estimate, per slice, 1/8 loaf): 340 calories, 25 g protein, 6 g carbs, 24 g fat

Roast Beef Debris Po’ Boys (served on lettuce)
All the messy, savory roast beef vibe, but wrapped in crunchy lettuce. Spoon extra “debris” gravy on top and don’t look back.
Ingredients:

2 lb chuck roast
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp avocado oil
1 onion, sliced
3 garlic cloves, minced
2 cups beef broth
1 tbsp coconut aminos
1 tbsp apple cider vinegar
8 large romaine leaves or butter lettuce leaves
Directions:

Season roast with salt and pepper, then sear in oil 3 minutes per side.
Add onion and garlic to slow cooker, then add roast.
Pour in broth, coconut aminos, and vinegar.
Cook on low 8 hours until it shreds.
Shred meat into the juices, then spoon into lettuce leaves with plenty of gravy.

Hot and Tangy Paleo Chili
This Paleo chili leans smoky and bright, with vinegar and spices keeping it lively. Simmer long enough to let it all knit together for the best Paleo chili.
Ingredients:

2 tbsp avocado oil
2 lb ground beef
1 yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
2 tbsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
1 tsp kosher salt
1 (28 oz) can crushed tomatoes, no sugar added
1 cup beef broth
2 tbsp apple cider vinegar
1 tsp cayenne (optional)
Directions:

Heat oil in a pot over medium-high, then brown beef 6 to 8 minutes.
Add onion and bell pepper, then cook 5 minutes.
Add garlic and spices, then cook 30 seconds.
Add tomatoes and broth, then simmer 25 to 35 minutes.
Stir in vinegar and cayenne, then taste and adjust salt.
Macros (estimate, per serving): 430 calories, 33 g protein, 14 g carbs, 27 g fat

Loaded Burger Bowls
Everything you want from a loaded burger, but in a bowl with crisp lettuce and a tangy “special sauce.” It’s fast, filling, and easy to scale.
Ingredients:

1 1/2 lb ground beef
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
6 cups shredded romaine
1 cup cherry tomatoes, halved
1 cup pickles, chopped
1 avocado, diced
1/3 cup avocado oil mayo
1 tbsp mustard
1 tbsp pickle juice
Directions:

Brown ground beef in a skillet over medium-high, breaking it up, until 160 F.
Season with salt, pepper, and garlic powder.
Whisk mayo, mustard, and pickle juice.
Build bowls with romaine, beef, tomatoes, pickles, and avocado.
Drizzle sauce over top and serve.
Macros (estimate, per bowl): 620 calories, 32 g protein, 16 g carbs, 48 g fat

Beef Moussaka
Moussaka gets a Southern-friendly twist with warm spices and a hearty meat sauce, topped with tender eggplant. It’s cozy like a casserole should be.
Ingredients:

2 large eggplants, sliced into 1/2-inch rounds
2 tbsp olive oil (plus more for brushing)
1 1/2 tsp kosher salt (divided)
2 lb ground beef
1 onion, diced
3 garlic cloves, minced
1 (28 oz) can crushed tomatoes, no sugar added
2 tsp ground cinnamon
1 tsp dried oregano
1/2 tsp black pepper
1 (13.5 oz) can coconut milk
2 tbsp arrowroot starch (optional, for thicker topping)
Directions:

Heat oven to 400 F. Brush eggplant with olive oil and sprinkle with 1/2 tsp salt.
Roast eggplant on sheet pans for 20 minutes, flipping once.
Brown beef in a skillet, then add onion and cook 5 minutes.
Add garlic, tomatoes, cinnamon, oregano, pepper, and remaining salt, then simmer 10 minutes.
Warm coconut milk in a small pot and whisk in arrowroot if using, then simmer 1 minute to thicken.
Layer eggplant and meat sauce in a baking dish, then pour coconut topping over.
Bake 20 minutes, then rest 10 minutes before slicing.

Southern soups and stews that make meal prep easy (6 recipes)

The South in a Pot Soup
This tastes like collards, smoke, and comfort all in one bowl. It’s flexible, so use what you have and keep the broth well-seasoned.
Ingredients:

1 tbsp avocado oil
1 yellow onion, diced
2 celery ribs, diced
2 carrots, diced
3 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp dried thyme
6 cups chicken broth
4 cups chopped collards or kale
12 oz smoked sausage, sugar-free, sliced
1 tbsp apple cider vinegar
1 1/2 tsp kosher salt (plus more to taste)
Directions:

Heat oil in a pot over medium heat and cook onion, celery, and carrots for 6 minutes.
Add garlic, paprika, and thyme, then cook 30 seconds.
Pour in broth, then add greens and sausage.
Simmer 20 to 25 minutes until greens are tender.
Stir in vinegar, then taste and adjust salt.

Creamy Potato Chowder with Shrimp and Bacon (using sweet potato)
Sweet potato makes this chowder creamy and cozy without dairy. Add shrimp at the end so it stays tender.
Ingredients:

6 slices sugar-free bacon, chopped
1 yellow onion, diced
2 garlic cloves, minced
2 sweet potatoes, peeled, diced
4 cups chicken broth
1 (13.5 oz) can full-fat coconut milk
1 tsp smoked paprika
1 tsp kosher salt
1 lb shrimp, peeled and deveined
1 tbsp lemon juice
Directions:

Cook bacon in a pot over medium heat until crisp, then remove and leave 1 tbsp drippings.
Cook onion in drippings for 5 minutes, then add garlic for 30 seconds.
Add sweet potatoes, broth, coconut milk, paprika, and salt.
Simmer 18 to 22 minutes until sweet potatoes are very soft.
Add shrimp and cook 2 to 4 minutes, until opaque.
Add lemon juice, top with bacon, then serve.

Southern Stewed Okra and Tomatoes
Okra and tomatoes are a Southern staple for a reason, tangy, silky, and perfect with grilled meat. Simmer gently so the flavors marry.
Ingredients:

2 tbsp olive oil
1 yellow onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp kosher salt
1 (28 oz) can diced tomatoes, no sugar added
4 cups okra, sliced
1 tbsp apple cider vinegar
Directions:

Heat oil in a pot over medium heat, then cook onion and bell pepper for 6 minutes.
Add garlic, paprika, and salt, then cook 30 seconds.
Add tomatoes and okra, then simmer 25 to 35 minutes until tender.
Stir in vinegar, then taste and serve.

Healthy Zuppa Toscana (sausage, kale, cauliflower)
All the comfort of the classic soup, but made Paleo with cauliflower and coconut milk. It’s rich, peppery, and great for leftovers.
Ingredients:

1 lb sugar-free Italian sausage
6 slices sugar-free bacon, chopped
1 yellow onion, diced
3 garlic cloves, minced
6 cups chicken broth
4 cups cauliflower florets
4 cups chopped kale
1 (13.5 oz) can full-fat coconut milk
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
Directions:

Brown sausage in a pot over medium-high, then remove.
Cook bacon in the same pot until crisp, then remove and leave 1 tbsp drippings.
Cook onion in drippings for 5 minutes, then add garlic for 30 seconds.
Add broth and cauliflower, then simmer 12 minutes until tender.
Add kale and coconut milk, then simmer 5 minutes.
Return sausage, season with salt, pepper, and red pepper flakes, then serve topped with bacon.
Macros (estimate, per serving): 520 calories, 22 g protein, 14 g carbs, 42 g fat

Slow Cooker Beef and Vegetable Stew
This is the “set it and forget it” stew that still tastes like you babysat it (or use an Instant Pot for faster results). A little vinegar at the end wakes up the whole pot.
Ingredients:

2 1/2 lb beef stew meat
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp avocado oil
1 onion, diced
3 carrots, sliced
2 cups chopped celery
2 cups diced turnips (or sweet potato)
3 garlic cloves, minced
4 cups beef broth
2 tbsp tomato paste
1 tsp dried thyme
1 tbsp apple cider vinegar
Directions:

Season beef with salt and pepper, then sear in oil until browned.
Add onion, carrots, celery, turnips, and garlic to slow cooker.
Add beef, broth, tomato paste, and thyme, then stir.
Cook on low 8 hours until beef is tender.
Stir in vinegar, then taste for salt.
Macros (estimate, per serving): 390 calories, 38 g protein, 14 g carbs, 20 g fat

Whole30 Chicken Tortilla-Less Soup
All the cozy taco-soup flavor, minus tortillas, corn, and dairy. It’s bright with lime and satisfying with shredded chicken.
Ingredients:

1 tbsp avocado oil
1 yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
2 tsp ground cumin
2 tsp chili powder (no sugar)
1 tsp kosher salt
4 cups chicken broth (Whole30-compliant)
1 (14.5 oz) can diced tomatoes, no sugar added
2 cups cooked shredded chicken
1 zucchini, diced
2 tbsp lime juice
1/4 cup chopped cilantro
Directions:

Heat oil in a pot over medium heat, then cook onion and bell pepper for 6 minutes.
Add garlic, cumin, chili powder, and salt, then cook 30 seconds.
Add broth and tomatoes, then simmer 10 minutes.
Add chicken and zucchini, then simmer 8 to 10 minutes until zucchini is tender.
Turn off heat, then stir in lime juice and cilantro.
Macros (estimate, per serving): 260 calories, 28 g protein, 12 g carbs, 10 g fat

To make these soups and stews work for meal prep, cool them fast and store them smart. Pour hot soup into shallow containers, then refrigerate within 2 hours. Keep leftovers in the fridge 3 to 4 days, or freeze up to 3 months. When you reheat, bring it to a steady simmer so it’s hot all the way through.

Paleo Southern sides and staples that round out the plate (and make leftovers better)

A strong Southern Paleo main dish still needs the right side. Something green and smoky, something creamy, or something crunchy to drag through the sauce. The best part is that these staples made with simple ingredients also upgrade leftovers, because they reheat well and keep meals from feeling repetitive.

Use the ideas below like building blocks with simple ingredients. Pick one veggie side, one comfort starch (Paleo-style), or one crispy “fried” bite, then mix and match with chicken, BBQ, seafood, and stews from this list. These options create efficient one-pan meals when paired right.

Greens, okra, and tomatoes: classic Southern vegetables without added sugar

Collards and okra are classic for a reason. They balance rich mains with earthy flavor, and they soak up drippings like a sponge. Keep them sugar-free and Whole30 compliant for that porch-swing comfort.

Collard Greens and Bacon (Paleo, no sugar)
Great with pulled pork, BBQ chicken, or any smoky sausage-based stew.

Ingredients:

1 bunch collard greens (about 10 to 12 oz), stems removed, sliced
4 slices Whole30-approved sugar-free bacon, chopped
1 small onion, diced
2 garlic cloves, minced
2 cups chicken broth
1 tbsp apple cider vinegar (plus more to taste)
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
Pinch red pepper flakes (optional)

Directions:

Cook bacon in a pot over medium heat until crisp, then leave 1 tbsp drippings.
Add onion, cook 3 to 4 minutes, then add garlic for 30 seconds.
Stir in collards, broth, salt, pepper, and red pepper flakes.
Simmer 25 to 35 minutes, until tender, then stir in vinegar.

To cut collard bitterness, simmer longer for softer greens, and add vinegar near the end so it stays bright. If they still taste sharp, add a pinch more salt.

Roasted Okra (high heat, less slime)
Roasted vegetables like okra make this the easy side for blackened shrimp, baked BBQ chicken, or steak kabobs.

Ingredients:

12 oz okra (fresh or frozen), sliced lengthwise or into coins
1 1/2 tbsp avocado oil
1/2 tsp kosher salt
1/2 tsp smoked paprika
1/4 tsp garlic powder
Black pepper to taste

Directions:

Heat oven to 450 F.
Toss okra with oil and seasonings, then spread on a sheet pan in one layer.
Roast 14 to 18 minutes, flipping once, until browned on edges.

High heat is the trick, because it dries the surface fast and keeps okra from turning slick.

Quick Stewed Okra and Tomatoes (lighter side version)
If you already made the longer stew, this skillet recipe is the weeknight cousin. Serve it next to pork chops, salmon cakes, or anything off the grill. Roasted vegetables pair perfectly here too.

Ingredients:

1 tbsp olive oil
1/2 onion, diced
1 garlic clove, minced
1 (14.5 oz) can diced tomatoes, no sugar added (Whole30-friendly)
3 cups sliced okra (fresh or frozen)
1/2 tsp kosher salt
1 tbsp apple cider vinegar

Directions:

Sauté onion in oil for 4 minutes, add garlic for 30 seconds.
Add tomatoes, okra, and salt, then simmer 12 to 15 minutes.
Finish with vinegar, taste, and serve.

Storage for all three: cool, then refrigerate in airtight containers for up to 4 days. Reheat collards and stewed okra gently on the stove; roasted okra reheats best in the oven or air fryer to bring back bite. Perfect for meal prep.

If your greens taste flat, don’t add sweetener. Add vinegar first, then salt.

The comfort starches, Paleo-style: fries, salad, and grits you can eat any night

Southern plates usually have something filling on the side. These options keep that comfort, while staying Paleo and weeknight-friendly.

Air-Fryer Sweet Potato Fries
Pair with burger bowls, BBQ chicken, or salmon cakes. They also make a great “next day” breakfast side with eggs.

Ingredients:

2 medium sweet potatoes (about 1 1/4 lb), cut into 1/4-inch fries
1 1/2 tbsp avocado oil
1 tsp kosher salt
1/2 tsp smoked paprika
1/4 tsp garlic powder (optional)

Directions:

Optional: soak fries in cold water 20 minutes, then drain.
Dry very well with towels, toss with oil and seasoning.
Air fry at 400 F for 12 to 18 minutes, shaking twice, until crisp.

For crisp fries, don’t crowd the basket. Also, dry fries like you mean it, because water equals steam.

Sweet Potato Salad (no mayo overload, still creamy)
This works like potato salad beside pulled pork or grilled chops. It also holds up for lunches.

Ingredients:

2 lb sweet potatoes, peeled and cubed
1/3 cup avocado oil mayo
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 celery ribs, diced
1/4 cup red onion, minced
2 tbsp chopped dill or parsley
3/4 tsp kosher salt
Black pepper to taste

Directions:

Boil sweet potatoes 10 to 12 minutes until just tender, then drain and cool.
Stir mayo, mustard, and vinegar in a bowl.
Fold in potatoes, celery, onion, herbs, salt, and pepper.

Keep the cubes slightly firm so the salad stays chunky, not mashed.

Cauliflower Grits (creamy without dairy)
This is the “grits bowl” base for shrimp, smothered chicken, or anything with gravy. Alternatively, serve as cauliflower rice for a lighter take.

Ingredients:

4 cups riced cauliflower
1/2 cup chicken broth
1/2 cup full-fat coconut milk (or 1/3 cup cashew cream)
3/4 tsp kosher salt, plus more to taste
1/4 tsp black pepper
2 tbsp olive oil (stir in at the end)
1 to 2 tbsp nutritional yeast (optional, if it fits your plan)

Directions:

Simmer cauliflower with broth and coconut milk for 8 to 10 minutes, stirring often in this easy skillet recipe.
Cook until thick and spoonable, then season and stir in olive oil.
Add nutritional yeast if you want a cheesy note.

Storage tip: refrigerate fries, salad, and grits up to 4 days. Re-crisp fries in the air fryer, and loosen grits with a splash of broth while reheating.

Crispy Southern cravings without flour: oven-fried green tomatoes

When you want that fried crunch without flour or cornmeal, green tomatoes deliver. They’re tart, crisp, and perfect next to BBQ, grilled pork, or blackened fish.

Oven-Fried Green Tomatoes (coconut flour breading)

Ingredients:

2 large green tomatoes, sliced 1/4-inch thick
1/4 cup coconut flour (for dredge)
2 large eggs
1 tbsp water
3/4 cup almond flour (or crushed plain pork rinds for extra crunch)
1 tsp kosher salt, divided
1/2 tsp smoked paprika
1/4 tsp black pepper
2 tbsp avocado oil (for drizzling or brushing)
Cooking spray or extra oil for the rack (optional)

Directions (simple breading workflow):

Heat oven to 425 F. Set a rack on a sheet pan and lightly oil it.
Set up 3 bowls: coconut flour plus 1/2 tsp salt, eggs plus water, almond flour (or pork rinds) plus remaining salt, paprika, and pepper.
Dredge tomato slices in coconut flour, dip in egg, then coat in the final bowl.
Place on the rack, drizzle lightly with avocado oil.
Bake 10 minutes, flip carefully, then bake 10 to 12 minutes more until browned.

If you want more crunch, don’t skip the rack. Airflow is the difference between crisp and soggy.

Store leftovers in the fridge up to 3 days. Reheat at 400 F for 6 to 8 minutes to wake the crust back up (microwaving turns them soft).

Keep a “crunch side” like these tomatoes in your back pocket. It makes leftover BBQ taste brand new.

Enjoy!

These 50 Southern Paleo main dish recipes, your ultimate Paleo dinner recipes, prove you can keep the smoke, spice, and comfort you love while sticking to simple, real-food ingredients for healthy main dishes. You still get crunchy coatings, rich stews, and saucy BBQ flavor, just without grains, dairy, or refined sugar. Better yet, many dishes include easy Whole30 paths, so you can stay on plan without cooking a second meal. Dive into these Paleo dinner recipes for that authentic Southern taste.

To get started, pick one chicken recipe for weeknights, one seafood recipe for fast protein, and one slow cooker recipe for hands-off dinners. As you cook, keep three habits front and center: read labels for hidden sugar in bacon, sausage, ketchup, and sauces; cook proteins to safe temps (165 F for chicken and turkey, 145 F for pork and fish, 160 F for ground meats); and season boldly so Paleo swaps still taste Southern. Then, make leftovers work for you and simplify meal prep, because pulled meats, chili, and gumbo turn into next-day bowls over cauliflower rice, quick stir fry with veggies, or quick lettuce wraps with pickles and hot sauce.

Thanks for cooking along, now save your favorites for weeknight meals and make this list your go-to when you want flavor without the fuss. Bookmark the recipes, then rotate chicken, pork, beef, and seafood each week so meals stay fresh and meal prep stays easy. Embrace low carb paleo with Whole30-compliant options for satisfying dinners anytime.