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.
This week's recipes use global spices, which bring array of health benefits. On Monday, sweet potatoes are coated in a ras el hanout spice blend with anti-inflammatory ginger and metabolism-boosting cinnamon. You'll follow that with a yogurt-marinated chicken on Tuesday, which gets grill-like flavors thanks to smoked paprika. Wednesday's beet-roasted salmon (which can serve as a main dish for those celebrating Passover) uses chili flakes and lemon, both high in vitamin C. Thursday's chicken tortilla soup uses a hearty base of beans and tomatoes, while Friday's salmon is accompanied by an antioxidant-rich Moroccan chermoula.
Lunch plan: You'll have enough leftovers for lunch on Tuesday, Wednesday, and Thursday this week.
Buy in bulk: You'll use beets, lemon, salmon, Greek yogurt, tomatoes, and garlic multiple times this week.
Prep tips: Makea batch of labneh on Monday morning to use that night and in Wednesday's dinner. Marinate 1½ pounds chicken breasts about two hours before you plan to start eating on Tuesday. To cook: wipe off excess marinade and heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Sear chicken on both sides until cooked through, about five minutes per side.