Summer Meal Plan #7
A week of easy dinners, with one protein doing double duty.
This week is all about stretching a protein into nearly a whole week of dinners that don't taste like leftovers. We're kicking things off with Korean chicken wraps that had our whole crew going back for seconds — and yes, we're making extra chicken on purpose, because by Thursday it's showing up again in a fried rice that might just beat your favorite takeout order. In between, we've got a no-oven steak salad that's perfect for a hot night on the patio, and a Peruvian chicken and rice dinner that's earned a permanent spot in our rotation. We’ve also got a freezer-friendly breakfast sandwich so your mornings are covered too. Grab your grocery list and let's get cooking.
DINNER #1: Korean Chicken Wraps | Total time: 40 minutes | Serves: 10 | Protein Prep
We tried these last week and everyone in our crew raved about them! They are high protein, so flavorful, and come together quickly…so a win in our book! It makes 10 servings, so we are prompting you to use the rest of the chicken in our favorite fried rice later this week. We recommend halving the sauce and veggies even if you are making the fried rice. If you’re not doing that just halve the recipe including the chicken and it easily fed a family of 5 with serving for lunch leftover.
Notes:
Quantities: See above. It makes 10 servings, so we recommend cutting the sauce and the veggies in half but doing the full chicken amount and using it later in the week.
Spice level: The veggies are very spicy. We recommend that you cut the sriracha in the slaw by at least half unless you just love heat. We also drained the remaining liquid once we mixed the slaw because it was still a little spicy. The sweet of the sauce helps cut the heat of the veggies some though when you put it all together!
