Featuring pad thai, chili-garlic shrimp, and a cauliflower-filled frittata
This is part of our Meal Plan initiative, where we curate five enticing, nutritious recipes to streamline your weeknight dinners. We provide prep tips, shopping lists that minimize waste, and ideas for leftovers. With sustainability in mind, we're featuring meatless Mondays.
Chicken breasts are a weekday workhorse for a reason: they're versatile, easy to prepare, and can be accessorized with all sorts of seasonings and side dishes. Here, they're used twice, but not before meatless Monday is celebrated with a bowl of raw and roasted vegetables, quinoa, eggs, and tangy tahini dressing. On Tuesday, you'll use spiralized sweet potato instead of rice noodles for chicken pad Thai. Wednesday's dinner is a restaurant-worthy meal of chili garlic shrimp with bok choy. You'll revisit poultry on Thursday in a salad with Kalamata olives and arugula, while Friday's dinner is a cauliflower and chickpea frittata.
Lunch plan:
Bring leftovers on Thursday and save the extra frittata for Saturday morning.
Buy in bulk:
This week, you'll use chicken breasts, bok choy, garlic, ginger, chickpeas, cauliflower, and eggs multiple times.
Prep tips:
Roast extra cauliflower and chickpeas on Monday and use for Friday's dinner.
Set aside extra arugula from Thursday and use it as a salad for Friday's frittata.