A Weekly Meal Plan Full of Crispy Chicken and Springy Salads

For this weekly meal plan, you'll make a big batch of the world's easiest crispy chicken cutlets that you'll turn into two dinners. You'll make a one-pan, creamy vegetarian meal that comes together in less than 30 minutes. And you'll tackle a simple-but-delicious roast salmon. Plus, almost every meal includes a salad full of the spring produce you've been waiting for all winter. Let's get going:

Grocery List:

Pantry:

• 1 cup mayonnaise
• Kosher salt
• Pepper
• 1 large bottle of extra-virgin olive oil (you'll be using about 2 cups)
• 1 large bag of panko (Japanese breadcrumbs)
• Garlic powder
• Mustard powder
• Dried herbs (optional)
• 1/2 cup ketchup
• Worcestershire sauce
• Strawberry jam
• Short-grain rice (about 4 cups; enough for two sides for 4 people)
• Coconut oil
• Nutritional yeast
• Curry powder
• 1 (15-ounce) can chickpeas
• Dried oregano
• 1 (24-ounce) jar marinara sauce
• Crushed red pepper flakes (optional)
• 1/2 cup walnuts
• Unseasoned rice vinegar
• Capers

Produce:

• 3 small heads of broccoli
• 2 medium onions
• 2 bunches hearty greens, such as collard greens and/or Tuscan kale
• 1 bunch lacinato (Tuscan) kale (or just buy extra of whatever leafy green you go with above)
• 1 head garlic
• 1/4 cup (packed) basil leaves, plus more for serving
• 4 medium lemons (enough for about 1/2 cup lemon juice + 1 teaspoon lemon zest)
• 12 baby artichokes (about 1 pound)
• 1 bunch celery
• 1 bunch fresh flat-leaf parsley
• 1 bunch fresh mint
• 1 small bunch fresh tarragon
• 1 small bunch fresh thyme
• 1 cup shiitake mushrooms
• 1 red onion
• 1 pound asparagus
• 1 jalapeño

Butcher's Counter:

• 8 pounds skinless, boneless chicken breasts
• 4 (6-ounce) skinless salmon fillets

Dairy & Eggs:

• 8 large eggs
• A large wedge of Parmesan, or two smaller wedges
• 2 (8-ounce) blocks Greek or Bulgarian feta
• 半杯纯whole-milk Greek yogurt
• 3/4 cup organic plain whole-milk kefir (or just buy a larger tub of yogurt and use that)
• 6 ounces coarsely grated mozzarella

Bakery

• 1 loaf country-style bread

Sunday Night:Make-Ahead Crispy Chicken Cutlets

Double the already large batch of thesesuper-easy, make-ahead cutlets(follow the recipe just through the breading step: these are best cooked the day you make them). You'll use them in two dinners this week—and have some leftover in your freezer for emergency dinners down the road. Save four servings for tomorrow's dinner in the fridge, and place the rest on a sheet pan in the freezer to use later on in the week.

周一:脆鸡Katsu和Roasted Veg

On Monday night, get a big pot ofshort-grain ricegoing in the rice cooker or on the stovetop (you'll want enough for tonight's meal and Thursday's meal). Preheat the oven to 450°F and bake those cutlets you breaded last night until cooked through and juices run clear when pierced with a knife, about 10–12 minutes. For some #health, while the chicken is cooking, throw a double batch of roastedbroccoliwithcoconut oilandnutritional yeastinto the oven as well. Meanwhile, make a sweet, savory, and tangy dipping sauce: whisk1/2 cup ketchup,2 tablespoons Worcestershire sauce, and2 teaspoons strawberry jamin a small bowl to combine. Serve the cutlets on top of a bowl of rice with the broccoli and sauce on the side. Set aside half the roasted broccoli for Thursday's dinner.

Tuesday:A Creamy, One-Pan Vegetarian Dinner

For a little break from chicken, make these bright and brothygreenstopped with creamy bakedfetaandyogurt—plus some crispychickpeas. This healthy but super comforting meal comes together in 30 minutes or less, too. Serve the brothy vegetables and beans with slices oftoasted country bread.

Wednesday: Healthier Chicken Parm withArtichoke Salad

This baked chicken Parmesan will come together super easily since you already have the cutlets breaded and ready to go in the oven. Cook the frozencutletson a sheet pan for about 10 minutes. Then, flip them and top them with a handful ofmozzarellaand a sprinkling ofParmesanand cook until the cheese is melty and the cutlets are golden brown—this should take another 4 minutes. Serve the cheese-topped cutlets on a ladleful ofmarinara sauceand top with a sprinkling ofbasil.

And, to get a few in-season vegetables in there, make arawartichokeandcelerysalad—with more Parmesan because why not? It's spring! Eat artichokes and will the warm weather into existence.

Thursday:A Simple Roast Salmon

Roast seasonedsalmonon a sheet pan in a 400°F oven until the fish is opaque throughout, about 10-15 minutes. Reheat thebroccolifrom Monday night. You'll dress your fish in a chile-caper dressing made fromjalapeño,vinegar,capers, andolive oil. Make a little extra dressing and drizzle it over the broccoli and some of thatriceyou made on Monday to round the meal out.

Friday:Magic Mushroom FrittataandAsparagus Salad

A frittata packed withmushroomsandkale—andcreamy kefir or yogurt—is just the ticket to get you into weekend mode. Feel free to toss in any vegetables that you and your family like (such as hearty greens or leftover broccoli) if mushrooms aren't your speed. Instead of kefir cheese, use 1/2 cup crumbled feta. Then, for another springy salad, let early-seasonasparagusshine by keeping it raw.Breadcrumbs,walnuts, andmintadd richness and fresh flavor. And with that, we've got another week of dinners down!