Winner, Winner Chicken Dinners

Easy Weeknight Dinners: Chicken as the Star of the Show!

This week, I’ve decided to keep things simple in the kitchen with chicken as the main event. Why? Because chicken is versatile, easy to cook, and can be adapted to fit nearly any flavor profile. The best part? By just changing up a few key ingredients each night, I can create a whole week of diverse and delicious meals without any stress.

Chicken is one of those go-to proteins that makes meal planning easier. It’s filling without being heavy, packed with protein, and works with almost any flavor you throw at it. Whether you’re grilling it, tossing it into a stir-fry, or shredding it for salads and wraps, chicken fits right in. It’s also budget-friendly and easy to cook, which makes it perfect for busy weeks when you still want meals that feel satisfying and balanced.

The ingredients for the week are pictured below minus a tomato and cucumber I gathered from the garden later in the week when I needed it. Also, I have also omitted picturing all my seasoning! This will feed my family of 5 for the week with some leftovers!

Not pictured:

Here is the meal plan for the week:

Dinner 1: Chicken with lemon pepper, baby potatoes, and broccoli

Dinner 2: BBQ chicken wraps with chips, carrots and dip

Dinner 3: Baked potatoes with fajita chicken

Dinner 4: Chicken pasta with veggies

Dinner 5: Quesadillas and Mexican rice

Cooking all your chicken for the week in one night is a great way to save time and ensure you have ready-to-eat meals at your fingertips. We cooked all our meat on the flat top grill but with different flavorings. Divide your chicken into five. You can use your favorite seasonings!

All the chicken for the week with the various seasonings so we have variety! Top left BBQ, top right lemon pepper, bottom left fajita/taco flavoring and bottom right is Wood Fired Garlic Kinder seasoning. You can make any seasoning combinations you would like.

Left is the fajita meat, top right is chicken for pasta and bottom right is BBQ chicken for wraps. All the meat is cooked for the week, no more raw chicken!

All the chicken is packed away in its labeled containers, and I might freeze some of the fajita meat and the meat for the pasta later, but not tonight—I’m officially done in the kitchen for the evening. Freezing chicken for later in the week is such a great way to keep it fresh and avoid waste. I’m usually comfortable eating cooked chicken for about three days, but after that, I definitely prefer pulling it from the freezer instead. It just makes meal prep feel easier and a little more organized.

I also cut up the vegetables for the week. Here is some veggies for later in the week. No more chopping for me, the rest of the week is more about assembling.

The menu and shopping list below can be opened here as well. Make sure to read all the tips for getting ahead on the menu!