Boost immunity with chickpea-chicken chili and Indian-spiced shrimp.
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.
Adhering to a nutrient-dense, vitamin-rich diet will help boost immunity and keep stress levels in check. This week's meals follow our expert recommendations for stocking a healthy kitchen. For Monday's dinner you'll make a vegan chopped salad with roasted beets and butternut squash. The latter contains vitamin A, which stimulates the production of immune cells. Tuesday's chicken chili uses two high-protein legumes, black beans and chickpeas. On Wednesday, roasted shrimp and potatoes are coated in anti-inflammatory spices like turmeric and ginger. Chickpeas return to the menu on Thursday, this time as a textural garnish to noodle soup. Finally, Friday's romesco shrimp salad gets the sheet-pan treatment, which makes for an easier clean-up process.
Lunch plan: You'll have enough leftovers for lunch on Wednesday, Thursday, and Friday.
Buy in bulk: You'll use avocado, yellow onion, shrimp, chicken, garlic, black beans, chickpeas, and carrots multiple times this week.
Prep tips: Place frozen shrimp in the fridge to defrost on Wednesday morning to use in that night's dinner. Do the same on Friday.