Five-day plan
A realistic week of dinners
Monday
Chipotle-style chicken bowls
The craving anchors the week with flexible ingredients.
Tuesday
Chicken and bean tacos
Reuses rice, beans, salsa, chicken, and tortillas.
Wednesday
Crispy chicken sandwich plates
Keeps the restaurant feeling without starting over.
Thursday
Southwest rice skillet with corn and peppers
Uses bowl ingredients in a low-prep format.
Friday
Loaded chicken salad wraps
Uses the remaining greens, chicken, salsa, and cheese.
