Some weeks the hardest part of eating paleo isn’t the cooking — it’s just deciding what to make. So I put together five of my favorite dinners into one easy-to-follow weekly plan, with a full shopping list so you can do one grocery run and be set for the week.
This lineup mixes quick stovetop meals, a low-effort Instant Pot night, and a Sunday-style roast — so you get variety without a ton of extra work.
The Plan
Day 1: Paleo Egg Roll in a Bowl A one-pot, 30-minute meal packed with ground pork, cabbage, mushrooms, and all the flavors of an egg roll — minus the wrapper.
Day 2: Stovetop Paleo Chicken Curry A warm, comforting curry that comes together in under 30 minutes using shredded cooked chicken. Poach or bake chicken breasts ahead of time and shred (or use leftover chicken from earlier in the week). Serve over cauliflower rice with roasted broccoli or green beans.
Day 3: Paleo Chicken Scallopini A simple Italian classic — thin chicken cutlets in a bright lemon sauce. Feels a little fancy for a weeknight, but it’s easy to pull off.
Day 4: Paleo Beef Pot Roast Made in the Instant Pot in under 2 hours, this one is a true one-pot meal — beef, carrots, and gravy all together, with minimal clean up.
Day 5: Paleo Whole Roasted Chicken A cost-effective, low-effort roast with potatoes and carrots cooked right alongside the chicken. Save the bones afterward for bone broth!
Shopping List
This list covers all five dinners. Quantities are combined where recipes share ingredients — check your fridge and pantry first for anything you may already have.
Meat
- 1 lb ground pork
- About 1½–2 lbs chicken breast (cooked and shredded, to yield 4 cups)
- 4 chicken cutlets
- 3 lbs boneless beef chuck roast
- 1 whole chicken
Produce
- Carrots (about 4–5 lbs total — you’ll need a mix of large carrots and sliced carrots across the week)
- 2 shallots
- 1½ onions (1 yellow or white onion, plus half a yellow onion)
- 1 head garlic (about 10 cloves needed across the week)
- Fresh ginger (1 tablespoon)
- 1 lb shiitake mushrooms
- 1 small Napa cabbage
- 4 green onions
- Fresh parsley
- Fresh rosemary
- Fresh thyme
- Mixed fresh herbs (sage is nice to add here too, for the roasted chicken)
- 2–3 lemons
- 24 oz bag little red or yellow potatoes
Pantry
- Avocado oil (1 tablespoon)
- Olive oil (5 tablespoons)
- Ghee (about 1 cup total)
- Coconut aminos (6 tablespoons)
- Cassava flour (about ⅔ cup total)
- Curry powder (3 tablespoons)
- Dried ginger (½ teaspoon)
- Garlic powder (2 teaspoons)
- Onion powder (½ teaspoon)
- Paprika (1 teaspoon)
- Balsamic vinegar (1 tablespoon)
- Arrowroot powder (1 tablespoon)
- Bay leaves (3)
- Salt and pepper (you probably already have these)
Broth
- 4 cups chicken broth
- 3½ cups beef broth
A Few Tips
- Cook the chicken breasts for Day 2 ahead of time — poach or bake them earlier in the week (or the night before) so all you have to do is shred and add them to the curry.
- Prep your garlic and onions in bulk at the start of the week to save time on busier nights.
- Ghee is the MVP ingredient this week — grab an extra jar if you’re running low, since three of the five recipes use it.
I hope this plan makes your week a little easier and a lot more delicious. Let me know in the comments which dinner is your favorite!
