Everything on the menu this week looks amazing!
This might be my favorite week of meals yet.
Start the week with a meatless option: baja grain bowls. They’re bright, hearty, and easy to customize—add chicken or beans if you want extra protein.
Next up, a grilled chicken strawberry salad that’s refreshing and satisfying. Grill a little extra chicken so you can use it in Wednesday’s meal.
On Wednesday, turn that leftover chicken into chicken salad stuffed avocados. They make a light, summery dinner and pair nicely with kale chips or regular tortilla chips. You can also serve the chicken salad over a bed of butter lettuce.
Thursday brings adobo shrimp fajitas—bold, spicy, and quick to make. Enjoy them in warm tortillas or spooned over rice for a different take.
Kick off the weekend with a lemon flatbread topped with hot honey. These can be grilled for a crisp, smoky finish; serve them alongside a simple house salad.
Another weekend option is apricot chicken with broccoli, a speedy, flavorful dish that reheats well and makes great leftovers.
For lunch this week, try Tuscan tuna melts—comforting and satisfying. And for breakfast, coconut rainbow smoothie bowls are a cheerful, cooling choice now that the weather has warmed up.
What are you planning to make this week?