This week’s meal plan includes Chicken Taco Bowls, Spaghetti alla Nerano, Greek Meatball Bowls, Honey-Mustard Baked Chicken and Balsamic-Marinated Steak with Baked Potatoes. Where appropriate, we’ll include seasonal swaps so you’re not eating hearty soups and stews in summer or refreshing salads in winter. 🙂
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It’s packed with the good stuff. High in protein and fiber, this is a great recipe to kick the week off with. I also always make at least double because the leftovers are great for lunch.
Meal-prep friendly: The chicken can be marinated and either frozen in the marinade or cooked and kept for up to 3 days in the fridge. Same goes for the rice and beans, peppers and the sauce.
Family friendly: This has become my kids’ favorite pasta dish and they ask for it weekly. It’s so simple but packs an incredible amount of flavor into such an easy dish.
Add a side: We usually eat this dish as is, sometimes adding seared chicken or shrimp for a boost of protein, but some buttery garlic bread or a big arugula salad wouldn’t go amiss.
Healthy AND Delicious:Â Juicy meatballs, lemony potatoes, a big Greek-inspired salad and a dollop of tzatziki sauce. This is a dreamy, macro-friendly dinner.
Great for meal prep: The meatballs can be formed and frozen raw or cooked and kept in an airtight container in the fridge for up to 3 days. The tzatziki will last up to 5 days in the fridge.
