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Paleo-Friendly Dinner Ideas by Chef Abdul

The paleo diet, inspired by the eating habits of our ancestors, focuses on whole, unprocessed foods like vegetables, fruits, lean proteins, nuts, and seeds. Whether you’re new to paleo or looking to add variety to your meals, Chef Abdul shares delicious, easy-to-make paleo dinner ideas that are nutrient-packed and flavourful.

  1. Garlic Herb Roasted Chicken with Vegetables

Ingredients:

  • 1 whole chicken (about 1.5 kg)
  • 15 g minced garlic
  • 10 g fresh rosemary, chopped
  • 10 g fresh thyme, chopped
  • 20 ml olive oil
  • 500 g carrots, chopped
  • 300 g Brussels sprouts, halved
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 200°C (400°F).
  2. Rub the chicken with olive oil, garlic, rosemary, thyme, salt, and pepper.
  3. Place the chicken on a baking sheet surrounded by carrots and Brussels sprouts.
  4. Roast for 60-75 minutes or until the chicken reaches an internal temperature of 75°C (165°F).

Chef Abdul’s Tip:
Baste the chicken with its juices halfway through cooking for extra flavour.

  1. Zucchini Noodles with Pesto and Grilled Shrimp

Ingredients:

  • 300 g zucchini (spiralized into noodles)
  • 200 g shrimp, peeled and deveined
  • 30 g fresh basil leaves
  • 15 g pine nuts
  • 1 clove garlic
  • 30 ml olive oil
  • 15 g nutritional yeast (optional)
  • Salt and pepper to taste

Instructions:

  1. Blend basil, pine nuts, garlic, olive oil, and nutritional yeast to make the pesto.
  2. Grill shrimp for 2-3 minutes per side.
  3. Sauté zucchini noodles for 2 minutes in a pan with a bit of olive oil.
  4. Toss the noodles with pesto and top with grilled shrimp.

Chef Abdul’s Tip:
Add a squeeze of lemon juice to brighten the flavours.

  1. Paleo Shepherd’s Pie

Ingredients:

  • 500 g ground turkey or chicken
  • 1 onion, diced
  • 200 g carrots, diced
  • 100 g celery, diced
  • 200 g mushrooms, chopped
  • 500 g cauliflower, steamed
  • 30 ml coconut milk
  • 15 ml olive oil
  • 1 tsp paprika
  • Salt and pepper to taste

Instructions:

  1. Sauté onion, carrots, celery, and mushrooms in olive oil until soft. Add ground meat and cook until browned.
  2. Season with paprika, salt, and pepper.
  3. Mash the steamed cauliflower with coconut milk until smooth.
  4. Layer the meat mixture in a baking dish and spread the mashed cauliflower.
  5. Bake at 180°C (350°F) for 20 minutes or until golden.

Chef Abdul’s Tip:
Sprinkle fresh parsley on top for a pop of colour and flavour.

  1. Coconut Curry Salmon

Ingredients:

  • 4 salmon fillets (about 150 g each)
  • 200 ml coconut milk
  • 15 g red curry paste
  • 1 red bell pepper, sliced
  • 100 g spinach
  • 10 ml lime juice
  • 10 g fresh cilantro, chopped

Instructions:

  1. Mix coconut milk and red curry paste until combined.
  2. Add bell pepper and cook for 3 minutes.
  3. Place salmon fillets in the pan and simmer for 8-10 minutes, flipping once.
  4. Stir in spinach and lime juice, cooking until wilted.
  5. Garnish with fresh cilantro before serving.

Chef Abdul’s Tip:
Serve over cauliflower rice for a complete paleo meal.

  1. Chicken and Broccoli Stir-Fry (Paleo-Adapted)

Ingredients:

  • 300 g boneless, skinless chicken breast, sliced
  • 200 g broccoli florets
  • 1 red onion, sliced
  • 2 cloves garlic, minced
  • 15 ml coconut aminos (soy sauce alternative)
  • 10 ml sesame oil
  • 1 tsp arrowroot powder mixed with 15 ml water (optional for thickening)

Instructions:

  1. Heat sesame oil in a wok and sauté garlic and onion.
  2. Add chicken slices and cook until browned.
  3. Toss in broccoli and cook until tender-crisp.
  4. Stir in coconut aminos and arrowroot mixture. Cook for 1-2 minutes until the sauce thickens slightly.

Chef Abdul’s Tip:
Top with toasted sesame seeds for added texture.

  1. Baked Sweet Potato Boats with Stuffed Avocado Salsa

Ingredients:

  • 2 medium sweet potatoes
  • 1 avocado, diced
  • 10 cherry tomatoes, diced
  • 10 g fresh cilantro, chopped
  • 10 ml lime juice
  • 200 g shredded chicken (cooked)
  • Salt and pepper to taste

Instructions:

  1. Bake sweet potatoes at 200°C (400°F) for 45 minutes or until tender.
  2. Mix avocado, tomatoes, cilantro, lime juice, and chicken in a bowl.
  3. Slice sweet potatoes lengthwise, scoop a small portion, and fill with the chicken salsa mixture.

Chef Abdul’s Tip:
Sprinkle chilli flakes on top for a spicy kick.

  1. Cauliflower Fried Rice

Ingredients:

  • 300 g cauliflower, grated or riced
  • 2 eggs, whisked
  • 100 g green peas
  • 100 g carrots, diced
  • 1 clove garlic, minced
  • 15 ml coconut aminos
  • 10 ml sesame oil

Instructions:

  1. Sauté garlic in sesame oil, then add carrots and peas. Cook until tender.
  2. Push vegetables to one side of the pan and scramble eggs on the other.
  3. Add cauliflower rice and coconut aminos, mixing everything. Cook for 5 minutes.

Chef Abdul’s Tip:
Top with sliced green onions for added freshness.

Final Thoughts

Cooking paleo-friendly dinners doesn’t mean sacrificing flavour. Focusing on whole, nutrient-rich ingredients and simple preparation techniques can create satisfying meals that align with your dietary goals. Chef Abdul always says, “When you cook with care and creativity, every meal becomes a celebration of health and flavour.”

Try these recipes, and let your paleo journey be as delicious as it is nutritious!

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