Whole30 meals don't need to be bland, and this tandoori chicken is proof. Full of spices and herbs, this Indian dish is naturally very healthy -- no substitutions required.

Ingredients:
For the pulled chicken:
2 pounds chicken breasts, fat trimmed and cut into palm sized portions
4 cups chicken stock
1/2 onion, chopped finely
2 cloves garlic, minced
Pinch sea salt

For the tandoori sauce: 1/2 cup full fat coconut milk
1 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon cayenne pepper (optional)
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon black pepper

Instructions:
Fill a large pot with chicken stock. Add the garlic and onion and bring to a boil. Once boiling, add the chicken breasts. After two minutes, reduce to low and allow to simmer for 12 to 15 minutes, until chicken is just cooked and no longer pink. Remove from heat and drain immediately and allow chicken to cool. Once cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.

To make tandoori sauce: Combine all the spices in a small bowl. Add the coconut milk and mix until fully incorporated. Adjust spices to taste.

Image via thebigmansworld.com

Here's a great protein and vegetable combo that works well as an appetizer or can work as a complete dinner when served over zucchini noodles.

Ingredients:
1 pound ground turkey
1 cup shredded zucchini
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Instructions:
Preheat oven to 400 degrees F. Cover a baking sheet with parchment. Combine all of the ingredients in a bowl and mix with hands. Form the meat mixture into 12 golf ball-sized meatballs and place on the baking sheet. Bake for 16 to 18 minutes, or until meatballs are cooked through and insides are no longer pink.

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When fast-food fries are off-limits, it's time to get inventive. These yummy sweet potato fries are topped with spices, eggs and avocados, so you won't even miss the greasy alternative.

Ingredients:
5 slices thick bacon
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon paprika
1/4 teaspoon cumin
Dash of cinnamon
1 teaspoon chili powder
2 medium sweet potatoes , peeled and diced
2 tablespoons coconut oil or ghee
4 green onions, sliced
4 eggs
2 avocados, pitted and peeled
1 tablespoon fresh lemon or lime juice
salt, to taste

Instructions:
In a small skillet over medium heat, cook the bacon slices until crisp. Remove with a slotted spoon and set aside. Do not drain the grease yet.

In a small bowl, combine all spices: garlic powder, onion powder, 1/2 teaspoon salt, paprika, cumin, cinnamon and chili powder. In a large cast-iron skillet over medium heat, melt coconut oil or ghee. Add diced sweet potatoes and cook, stirring regularly, until beginning to soften. Add spices and stir to combine well. Add more coconut oil or ghee to prevent sticking. Cook until sweet potatoes are easily pierced with a fork.

Meanwhile, make the guacamole. Mash avocado with lemon or lime juice in a bowl. Add salt to taste.

When the sweet potatoes are nearly done, fry your eggs. Pour rendered bacon grease into a bowl. Add about a tablespoon back to the small skillet and heat over medium heat. Crack two eggs into skillet and cook until whites are opaque and beginning to set. Flip, if desired, or simply cook until all of whites are set. Sprinkle with salt and slide off onto a plate. Repeat with two other eggs. Don't overcook -- you want the yolks to be soft to help create a sauce.

Plate your dish: Spoon the sweet potato home fries into the bottom of an individual serving bowl and top with eggs, guacamole, bacon, green onions and ranch dressing. Serve immediately.

Image via 40aprons.com

This shrimp recipe is great all on its own or inside lettuce wraps for a Whole30 shrimp taco. Keep the recipe on hand for hectic weeknights, as it takes less than 20 minutes to get on the table.

Ingredients:
1/4 cup extra-virgin olive oil
10 garlic cloves, thinly sliced
1 pound large or jumbo shrimp, peeled and deveined
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon smoked paprika
Pinch of cayenne pepper

Instructions:
Heat olive oil in a large heavy skillet over medium-low heat. Add the garlic and cook, stirring frequently, until softened but not browned. Add the shrimp in a single layer, raise the heat to medium-high, and sprinkle on the salt, pepper, paprika and cayenne. Cook until the shrimp turn pink on the bottom, 2 to 3 minutes. Flip and cook until the shrimp are opaque throughout, another 2 to 3 minutes. Serve hot.

Image via jaysbakingmecrazy.com