Weekly Meal Plan 16

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We’re touching on all types of proteins this week with tropical chicken kabobs, a glorious flank steak, and a salmon bowl you will want on regular rotation.

For those of you who still want to take advantage of summer grilling, I’ve got you. This week, you get to indulge in some sweet and savory grilled chicken kabobs as well as some succulent steak drizzled with a super fresh homespun chimichurri.

Grilled Pineapple Chicken Kabobs With Teriyaki Sauce

Here’s a dish that tastes like summer: chicken and pineapple, charred on the grill, glazed in a salty-sweet teriyaki. It’s tropical, it’s savory, it comes together with almost no effort (and the kids will eat it too).

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Flour tortilla topped with juicy shrimp, mango salsa, pickled onions, and avocado.

Spicy Shrimp Tacos With Mango Salsa

Spicy shrimp, sweet mango, a squeeze of lime. These tacos are what summer’s about. Seven ingredients, taqueria-level flavor, and easy enough for a Tuesday.

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Medium-rare flank steak slices drizzled with chimichurri.

Juicy Marinated Flank Steak With Chimichurri

Steakhouse energy, no reservation required. Juicy marinated flank steak, draped in bright, herby chimichurri, done fast enough for a Tuesday. Spoon it over rice, stuff it into tacos; you really can’t go wrong.

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Healthy Rice Bowl With Salmon

Flaky salmon, rice, whatever fresh things you’ve got. This bowl is the easiest way to get more fish into your week. It’s fast, satisfying, and packed with protein and omega-3s.

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Herb and Garlic Cheese Pizza

This herb and garlic cheese pizza is what happens when garlic bread and pizza stop flirting and just commit.

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Grocery List 🛒

For your convenience, you can download a printable version here.

Smart Prep Tips for the Week 📝

On Sunday

For Monday’s chicken kabobs, if making my homemade teriyaki sauce, do that first. Let it cool. While it cools, cube the chicken. Toss it into the marinade, then pop it into the fridge overnight in a marinade container. Cut the pineapple and bell peppers, and refrigerate them in their own airtight containers.
For Tuesday’s shrimp tacos, make the mango salsa and store it in an airtight container in the fridge.
For Wednesday’s flank steak, if you’re making the chimichurri from scratch, you can do that now and refrigerate it in an airtight jar. You can make the quick chimichurri listed in the ingredients, or you can whip up this parsley & cilantro chimichurri.

On Wednesday morning

Whip up the marinade for the flank steak. Marinate the meat in a marinating container in the fridge for the day. Remove the steak from the fridge about 45 minutes before you plan to cook so it can come to room temperature (this will help you get an even cook).