Weekly Meal Plan 18

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We’re teetering on that strange seasonal line—leaves turning, thermometer still stuck at 90°F. So this week splits the difference: Greek chicken meatballs with cool, crisp veggies, burrito bowls that double as lunch prep, a cozy chicken cacciatore for a preview of comfort food season, a 20-minute tuna pasta to close out the week, and a Caprese pizza to use up whatever summer basil and tomatoes you’ve got left.

Both Monday’s and Tuesday’s meals double as next-day lunches if you’ve got leftovers—total jackpot! Wednesday’s chicken cacciatore flirts with sweater season, though it stays bright and tangy rather than heavy. By Thursday, I’m throwing in the towel; you too? Enter the 20-minute pasta. And Friday lets you celebrate the last of summer’s garden flavors before they’re gone.

Close up of meatballs on a serving platter with tzatziki, fresh veggies, and pita.

Baked Greek Chicken Meatballs

These tender chicken meatballs are the kind of thing you’ll want on repeat—serve them with your favorite grain, a good dollop of tzatziki, and whatever fresh vegetables you’ve got on hand.

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Black bowl filled with rice, pico de gallo, black beans, onions, avocado, and shredded chicken.

Burrito Bowl

This burrito bowl gives you juicy, well-seasoned chicken, black beans, creamy avocado, and a heap of fresh vegetables, all piled into one satisfying bowl. It’s the kind of thing you’ll want to make ahead, eat all week, and somehow still not get sick of.

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Chicken Cacciatore

This chicken cacciatore leans on boneless thighs to cut the usual cook time nearly in half (just 40 minutes start to finish) without giving up any of that cozy, saucy comfort you’re after.

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Three colorful plates of pasta next to a jar of KO tuna.

20-Minute Tuna Pasta

This simple tuna pasta with spinach, olives, capers, and flaked tuna is totally worth adding to your weekly rotation.

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Caprese Pizza

Caprese pizza isn’t just a Caprese salad on dough—it’s peak summer in slice form. Juicy tomatoes, torn basil, and a drizzle of balsamic glaze for that sweet, sharp finish that makes the whole thing feel intentional.

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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 meatballs, make the mixture and form them an entire day ahead. Place them on a parchment-lined baking sheet and refrigerate overnight. Remove them and let them come to room temperature about 20-30 minutes before putting them in the oven.
If you’re cooking and shredding your own chicken for Tuesday’s burrito bowl, rather than buying pre-packaged shredded chicken, you can do this on Sunday. Once cooled, pop it into an airtight container until Tuesday.
Prep veggies for Wednesday’s chicken cacciatore. Slice the mushrooms and store them in the fridge in a brown paper bag lined with a paper towel to absorb moisture. The sliced onions can be stored in an airtight container in the fridge.