It's day six of our 7-day meal plan.
We're digging into one last round of tacos for breakfast. Then for lunch: a protein-packed Southwestern bowl — with quinoa, black beans, and DIY lime crema. Dinner is a hearty one-pot hash with chicken, sweet potatoes, and kale. It comes together in less than 15 minutes and makes enough for lunch leftovers tomorrow.
DAY SIX RECIPES: Find complete, step-by-step instructions at the bottom of this post. For a printable doc with the entire's week's recipes, click here.
WANT SNACKS?: We've got you covered. Find ideas and recipes here.
Here's what you'll need:
Breakfast comes together in minutes: Just fry two eggs on the stovetop…
Load them onto tortillas, then top with avocado, pico de gallo, and a squeeze of lime.
Lunch basically makes itself — because everything has already been prepped.
Quinoa + black beans + pico de gallo + and lime crema.
Pack it up — adding the crema just before you eat, or storing it separately.
Here's what you need:
First: Dice, season, and brown the last chicken breast.
Add the kale, sweet potatoes, a bit of water to wilt the greens, and balsamic reduction.
Plate half for dinner, then pack the other half for lunch tomorrow:
Ready for day seven? Find it HERE. (And find today’s full recipes below.)
1. Fried Egg Breakfast Tacos
INGREDIENTS:
* 1 tablespoon extra virgin olive oil
• 2 eggs
• 2 small corn tortillas
• ½ cup cherry tomato pico de gallo (*leftovers: recipe here)
• ½ avocado, sliced
• kosher salt, to taste
• ground black pepper, to taste
• red pepper flakes, to taste
• 1 lime wedge
INSTRUCTIONS:
Heat olive oil in a nonstick skillet over medium heat. Add eggs and let cook until whites are firm, about 2 to 3 minutes. (If you don't like runny yolks, cook them longer or scramble them.)
Heat tortillas directly on a burner set at medium heat until warm and slightly charred. Divide eggs, cherry tomato pico de gallo, and sliced avocado between tortillas. Season with kosher salt, ground black pepper, red pepper flakes, and a squeeze of fresh lime juice.
2. Southwestern Quinoa Bowl With Black Beans & Lime Crema
INGREDIENTS
• ¾ cup cooked white quinoa (*leftovers: recipe here)
• ¼ cup canned black beans, drained
• ½ cup cherry tomato pico de gallo (*leftovers: recipe here)
• ¼ cup lime crema (*meal prepped: recipe here)
• roughly chopped cilantro, to taste
•1 lime wedge
• Crispy tortilla chips (optional)
INSTRUCTIONS
Combine cooked quinoa, black beans, and cherry tomato pico de gallo in a bowl.
Top with lime crema, crispy tortilla chips (optional), cilantro, and a squeeze of lime. (Or: If packing for lunch, store crema separately and add just before eating.)
3. One-Pot Hash with Chicken, Sweet Potato & Kale
INGREDIENTS
• 4 tablespoons extra virgin olive oil
• 1 boneless skinless chicken breast, cubed
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• 2 cups curly kale, chopped, ribs removed
•1 tablespoon balsamic reduction (*meal prepped: recipe here)
• 3 cups roasted sweet potatoes (*meal prepped: recipe here)
• kosher salt, to taste
• ground black pepper, to taste
INSTRUCTIONS
Heat 2 tablespoons of olive oil in a cast-iron skillet over medium heat. Brown the sliced chicken on each side until cooked through, about 2 to 4 minutes, and remove from pan.
Add the garlic, red pepper flakes, and the 2 remaining tablespoons of olive oil and cook until fragrant, about 1 minute. Add the kale, ¼ cup of water, and balsamic reduction and cook until wilted and tender.
Add the roasted sweet potatoes and chicken and season with salt and pepper. Split into two portions — one for tonight's dinner, one for tomorrow's lunch.