Everything on the menu this week looks fantastic!
This could be my favorite week of meals so far.
We’ll start with a meatless option: baja grain bowls. They’re vibrant, satisfying, and easy to customize — add chicken or beans if you want extra protein.
Next up is a grilled chicken and strawberry salad. It’s light, refreshing, and filling. Grill extra chicken so you can use it for Wednesday’s meal.
On Wednesday, turn that leftover chicken into chicken salad stuffed avocados for another summery, flavorful dish. Serve them with kale chips or regular chips, or place the chicken salad over a bed of butter lettuce for a different take.
Thursday brings adobo shrimp fajitas, packed with bold flavor. Serve in warm tortillas or atop rice for an easy, satisfying dinner.
Kick off the weekend with lemon flatbread finished with hot honey. These work great on the grill and pair nicely with a simple house salad for a complete meal.
For a quick weekend dinner, try apricot chicken with broccoli. It’s speedy to prepare and makes great leftovers.
For lunch during the week, enjoy Tuscan-style tuna melts — hearty and comforting. For breakfast, celebrate the warm weather with coconut rainbow smoothie bowls that feel bright and refreshing.
What are you planning to cook this week?