Slide Meals

4-day slide meal plan · Protein: chicken thighs

Days: 4
Protein: chicken thighs
Budget:

$$$–
Difficulty:

🍳🍳—

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Explore high-protein, lower-carb meals with chicken thighs in this exciting 4-day journey. Simple, hearty, and delicious dishes await.

Slide Chain

• Day 1: Lemon Rosemary Chicken with Roasted Veggies

• Day 2: Mediterranean Chicken Salad

• Day 3: Quinoa Chicken Bowl

• Day 4: Spinach and Quinoa Stuffed Peppers

• Combined Shopping List

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Day 1: Lemon Rosemary Chicken with Roasted Veggies

Ingredients

Main Dish

• 4 chicken thighs

• 2 tbsp olive oil

• 1 head garlic

• 2 lemons

• fresh rosemary

• 1 lb baby potatoes

• 1 lb green beans

• sea salt

• black pepper

Directions

1. Preheat oven to 400°F (200°C).

2. Toss potatoes and green beans with olive oil, salt, and pepper. Spread on a baking sheet.

3. Place chicken thighs on top. Add sliced garlic, lemon wedges, and rosemary.

4. Roast for 35-40 minutes until chicken is cooked through and veggies are tender.

Cook’s Notes:

Reserve 2 cooked chicken thighs and half the veggies for the next day.

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Day 2: Mediterranean Chicken Salad

Ingredients

Salad

• 2 cooked chicken thighs (from day 1)

• 1/2 roasted veggies (from day 1)

• 1/2 pint cherry tomatoes

• 1 cucumber

• 1/2 red onion

• 4 oz feta cheese

• 2 tbsp olive oil

• 2 tbsp balsamic vinegar

Directions

1. Chop reserved chicken and veggies. Dice cucumber, halve tomatoes, and slice onion.

2. Mix all salad ingredients in a bowl. Drizzle with olive oil and balsamic vinegar.

Cook’s Notes:

Reserve 1/3 of the salad for the next day.

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Day 3: Quinoa Chicken Bowl

Ingredients

Bowl

• 1/3 Mediterranean salad (from day 2)

• 1 cup quinoa

• 2 cups chicken broth

• 1 red onion

• 1 bell pepper

• 1 tbsp olive oil

• 1 tbsp cumin

Directions

1. Cook quinoa in chicken broth according to package instructions.

2. Sauté sliced onion and bell pepper in olive oil with cumin until softened.

3. Combine quinoa, sautéed veggies, and reserved salad in bowls.

Cook’s Notes:

Reserve 1 cup cooked quinoa for the next day.

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Day 4: Spinach and Quinoa Stuffed Peppers

Ingredients

Stuffed Peppers

• 2 bell peppers

• 1 cup cooked quinoa (from day 3)

• 10 oz spinach

• 1/2 cup almonds

• 1/4 cup feta cheese

• 2 tbsp olive oil

• 2 tbsp honey

• paprika

Directions

1. Preheat oven to 375°F (190°C).

2. Halve and core bell peppers. Arrange in a baking dish.

3. Sauté spinach in olive oil until wilted. Mix with quinoa, chopped almonds, and feta.

4. Stuff peppers with quinoa mixture. Drizzle with honey and sprinkle with paprika.

5. Bake for 25-30 minutes until peppers are tender.

Cook’s Notes:

A delightful, vegetarian-friendly finish to the meal plan.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• chicken thighs — 8 pieces

• olive oil — 1 cup

• garlic — 2 heads

• lemon — 4

• fresh rosemary — 1 bunch

• baby potatoes — 2 lbs

• green beans — 1 lb

• cherry tomatoes — 1 pint

• red onion — 2

• bell peppers — 2

• feta cheese — 8 oz

• spinach — 10 oz

• balsamic vinegar — 1 cup

• honey — 1/4 cup

• almonds — 1 cup

• cucumber — 2

• chicken broth — 4 cups

• quinoa — 2 cups

• sea salt — to taste

• black pepper — to taste

• paprika — 1 tbsp

• cumin — 1 tbsp

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Final Notes

Enjoy a seamless slide meal plan with chicken thighs, offering diverse flavors and satisfying meals each day.