Week of December 27th

4-Day Mediterranean Meal Plan for 2 People

Calorie-Conscious | Dairy-Friendly with Alternatives | 20-25 Unique Ingredients

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Meal Plan Overview

Day	Lunch (500 cal)	Dinner (500 cal)
Day 1	Greek Lemon Chicken Salad with Chickpeas	Moroccan-Spiced Lamb Meatballs with Herbed Couscous
Day 2	Mediterranean Stuffed Zucchini Boats	Turkish-Style Chicken Kebabs with Tomato-Cucumber Salad
Day 3	White Bean & Tomato Salad with Fresh Herbs	Spanish Romesco Chicken with Roasted Vegetables
Day 4	Couscous Power Bowl with Harissa Chickpeas	Italian Chicken Involtini with Caprese Filling

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Complete Shopping List for 2 People

Organized by category with exact quantities - VERIFIED & OPTIMIZED

PROTEINS

• 3 lbs boneless, skinless chicken breast (corrected: need 48 oz total)

• 0.75 lb ground lamb

PRODUCE

• 12 medium Roma tomatoes (corrected: used in all 8 meals)

• 3 English cucumbers (corrected: need 2.5, rounded to 3)

• 6 medium zucchini (corrected: used in 4 meals)

• 2 red bell peppers (corrected: needed for kebabs + romesco)

• 2 yellow bell peppers (corrected: needed for kebabs + romesco)

• 2 medium red onions

• 1 head fresh garlic (corrected: need 9 cloves total)

• 3 lemons (for juice throughout)

• 1 large bunch fresh parsley (yields approximately 2 cups chopped)

• 1 bunch fresh mint (yields approximately 1 cup chopped)

• 1 bunch fresh basil (yields approximately 1 cup)

PANTRY & GRAINS

• 3 cans (15 oz each) chickpeas (corrected: used in Days 1, 2, and 4)

• 1 can (15 oz) white beans (cannellini or great northern)

• 1 cup pearl couscous (Israeli couscous)

• 1/3 cup slivered almonds (corrected: 5 tbsp needed + toasting loss)

DAIRY (with alternatives noted)

• 8 oz fresh mozzarella cheese (person with dairy sensitivity can tolerate)

PANTRY STAPLES (verify you have these)

• Extra virgin olive oil (at least 1 cup needed)

• Red wine vinegar (4 tablespoons needed)

• Kosher salt

• Black pepper

• Ground cumin (2.25 teaspoons needed)

• Ground coriander (1.5 teaspoons needed)

• Smoked paprika (2 teaspoons needed)

• Dried oregano (2.25 teaspoons needed)

• Harissa paste (1 teaspoon needed, or substitute: red pepper flakes + paprika)

TOTAL UNIQUE INGREDIENTS: 24 (excluding pantry staples)

⚠️ SHOPPING LIST VERIFIED: This list has been audited against all 8 recipes to ensure accuracy.

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DAY 1

LUNCH: Greek Lemon Chicken Salad with Chickpeas

Servings: 2 | Prep: 15 min | Cook: 15 min | Calories per serving: 485

A bright, protein-packed salad with tender chicken, crispy chickpeas, and fresh Mediterranean vegetables dressed in a zesty lemon vinaigrette.

Ingredients:

For the chicken:

• 10 oz boneless, skinless chicken breast

• 1 tablespoon olive oil

• 1/2 teaspoon dried oregano

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

For the salad:

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 medium Roma tomatoes, diced

• 1 English cucumber, diced

• 1/4 red onion, thinly sliced

• 1/4 cup fresh parsley, chopped

• 2 tablespoons fresh mint, chopped

For the dressing:

• 3 tablespoons olive oil

• 2 tablespoons fresh lemon juice (about 1 lemon)

• 1 clove garlic, minced

• 1/2 teaspoon dried oregano

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

Instructions:

1. Prepare the chicken: Pat chicken breasts dry and season both sides with oregano, salt, and pepper.

2. Cook the chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 6-7 minutes per side until internal temperature reaches 165°F. Remove and let rest 5 minutes, then slice.

3. Make the dressing: In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

4. Assemble the salad: In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, parsley, and mint.

5. Combine: Pour dressing over vegetables and toss well. Divide between two plates and top each with sliced chicken.

Chef's Notes:

• Make-ahead tip: Cook chicken the night before and store sliced in the refrigerator.

• Texture boost: For extra crunch, pat chickpeas dry and toast them in the chicken pan for 3-4 minutes.

• Storage: Dressing can be made 2 days ahead; store vegetables and protein separately until serving.

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DINNER: Moroccan-Spiced Lamb Meatballs with Herbed Couscous

Servings: 2 | Prep: 20 min | Cook: 25 min | Calories per serving: 510

Aromatic lamb meatballs with warm North African spices served over fluffy pearl couscous studded with fresh herbs and tender zucchini.

Ingredients:

For the meatballs:

• 0.75 lb ground lamb

• 1/4 cup fresh parsley, finely chopped

• 2 tablespoons fresh mint, finely chopped

• 1 clove garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil (for cooking)

For the couscous:

• 2/3 cup pearl couscous

• 1 1/4 cups water

• 1 medium zucchini, diced small

• 2 tablespoons olive oil

• 1/4 cup fresh parsley, chopped

• 1 tablespoon fresh lemon juice

• 1/4 teaspoon salt

Instructions:

1. Make the meatballs: In a large bowl, combine lamb, parsley, mint, garlic, cumin, coriander, paprika, salt, and pepper. Mix gently with your hands until just combined. Form into 12 meatballs (about 1.5 inches each).

2. Cook the meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through (about 12-15 minutes). Internal temperature should reach 160°F.

3. Start the couscous: While meatballs cook, bring 1 1/4 cups water to a boil in a medium saucepan. Add couscous and a pinch of salt, reduce heat to low, cover, and simmer 10 minutes.

4. Prepare zucchini: In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Sauté diced zucchini 4-5 minutes until tender and lightly golden.

5. Finish the couscous: Fluff couscous with a fork. Stir in sautéed zucchini, remaining 1 tablespoon olive oil, parsley, lemon juice, and salt.

6. Serve: Divide couscous between two plates and top each with 6 meatballs.

Chef's Notes:

• Dairy alternative: Traditional recipes include yogurt sauce; for a dairy-free version, drizzle with tahini thinned with lemon juice and water.

• Spice adjustment: If you enjoy heat, add 1/4 teaspoon cayenne pepper to the meatball mixture.

• Make-ahead: Meatballs can be formed and refrigerated up to 1 day ahead.

• Leftover magic: Extra meatballs are excellent in lunch wraps or over salads.

• Storage: Refrigerate up to 3 days; reheat gently to avoid drying out.

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DAY 2

LUNCH: Mediterranean Stuffed Zucchini Boats

Servings: 2 | Prep: 15 min | Cook: 25 min | Calories per serving: 495

Tender zucchini halves filled with a savory mixture of chickpeas, tomatoes, herbs, and melted mozzarella - a satisfying vegetarian lunch.

Ingredients:

• 2 medium zucchini

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 medium Roma tomatoes, diced

• 1/4 red onion, finely diced

• 2 cloves garlic, minced

• 1/4 cup fresh basil, chopped

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons olive oil

• 1/2 teaspoon dried oregano

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 4 oz fresh mozzarella, torn into pieces

Dairy alternative: Use 1/4 cup toasted pine nuts or slivered almonds instead of mozzarella for richness and texture.

Instructions:

1. Preheat oven: Set to 400°F.

2. Prepare zucchini: Cut zucchini in half lengthwise. Using a spoon, scoop out the center flesh, leaving a 1/4-inch shell. Chop the scooped flesh and set aside.

3. Make the filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes. Add chopped zucchini flesh and cook 3 minutes. Add chickpeas and tomatoes; cook 2 minutes more. Mash about half the chickpeas with a fork. Stir in basil, parsley, oregano, salt, and pepper. Remove from heat.

4. Stuff the boats: Brush zucchini shells with remaining 1 tablespoon olive oil. Place in a baking dish. Fill each shell with the chickpea mixture. Top with torn mozzarella.

5. Bake: Bake 20 minutes until zucchini is tender and cheese is melted and golden.

6. Serve: Plate 2 zucchini halves per person.

Chef's Notes:

• Texture tip: Don't overcook the zucchini in step 3; it will continue cooking in the oven.

• Serving suggestion: Drizzle with balsamic reduction for extra sophistication.

• Make-ahead: Prepare filling up to 1 day ahead; stuff and bake when ready to eat.

• Storage: Best eaten fresh, but leftovers can be refrigerated 2 days and reheated at 350°F.

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DINNER: Turkish-Style Chicken Kebabs with Tomato-Cucumber Salad

Servings: 2 | Prep: 20 min + 30 min marinating | Cook: 15 min | Calories per serving: 505

Succulent marinated chicken skewers with warm spices, grilled to perfection and served with a refreshing chopped salad - a restaurant-quality presentation.

Ingredients:

For the kebabs:

• 14 oz boneless, skinless chicken breast, cut into 1.5-inch cubes

• 3 tablespoons olive oil

• 2 tablespoons fresh lemon juice

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground coriander

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 red bell pepper, cut into 1.5-inch pieces

• 1 yellow bell pepper, cut into 1.5-inch pieces

• 1/2 red onion, cut into chunks

For the salad:

• 2 medium Roma tomatoes, diced

• 1/2 English cucumber, diced

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh mint, chopped

• 1 tablespoon olive oil

• 1 tablespoon red wine vinegar

• 1/4 teaspoon salt

• Pinch of black pepper

Equipment needed: 4 metal or wooden skewers (if wooden, soak 30 minutes)

Instructions:

1. Marinate the chicken: In a bowl, whisk together 3 tablespoons olive oil, lemon juice, garlic, cumin, paprika, coriander, oregano, salt, and pepper. Add chicken cubes and toss to coat. Cover and marinate 30 minutes (or up to 4 hours refrigerated).

2. Prepare the salad: While chicken marinates, combine tomatoes, cucumber, parsley, mint, olive oil, vinegar, salt, and pepper in a bowl. Set aside at room temperature.

3. Assemble kebabs: Thread chicken, bell peppers, and onion alternately onto 4 skewers, distributing evenly.

4. Cook kebabs: Heat a grill pan or large skillet over medium-high heat. Cook kebabs 12-15 minutes, turning every 3-4 minutes, until chicken reaches 165°F and has nice char marks.

5. Serve: Place 2 kebabs per plate alongside the fresh salad.

Chef's Notes:

• Pro tip: Don't crowd the grill pan; cook in batches if needed to achieve good browning.

• Dairy-free note: Traditional Turkish cooking often uses yogurt marinade, but this oil-based version is equally flavorful and naturally dairy-free.

• Flavor boost: Squeeze fresh lemon over the hot kebabs just before serving.

• Serving suggestion: Serve with lemon wedges on the side.

• Make-ahead: Marinate chicken and prep vegetables the night before for quick assembly.

• Storage: Refrigerate cooked kebabs up to 3 days; best reheated gently in a skillet.

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DAY 3

LUNCH: White Bean & Tomato Salad with Fresh Herbs

Servings: 2 | Prep: 15 min | No cooking | Calories per serving: 490

A quick, no-cook lunch featuring creamy white beans, ripe tomatoes, and abundant fresh herbs in a bright lemon vinaigrette - simple Mediterranean cooking at its finest.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed

• 2 medium Roma tomatoes, diced

• 1/2 English cucumber, diced

• 1/4 red onion, finely diced

• 1/4 cup fresh basil, torn or chopped

• 1/4 cup fresh parsley, chopped

• 2 tablespoons fresh mint, chopped

• 3 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 1 tablespoon red wine vinegar

• 1 clove garlic, minced

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons slivered almonds, toasted

Instructions:

1. Combine vegetables: In a large bowl, combine white beans, tomatoes, cucumber, red onion, basil, parsley, and mint.

2. Make dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.

3. Toast almonds: In a small dry skillet over medium heat, toast slivered almonds 2-3 minutes, stirring frequently, until fragrant and lightly golden. Watch carefully to prevent burning.

4. Dress salad: Pour dressing over bean mixture and toss gently to combine.

5. Serve: Divide between two bowls and top each with toasted almonds.

Chef's Notes:

• Flavor development: This salad tastes even better after 15-30 minutes at room temperature as flavors meld.

• Protein boost: This is vegetarian but protein-rich thanks to the beans.

• Make-ahead: Can be prepared 4 hours ahead; add almonds just before serving to maintain crunch.

• Serving suggestion: Excellent with whole wheat pita wedges if calories allow.

• Storage: Refrigerate up to 2 days; bring to room temperature before serving for best flavor.

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DINNER: Spanish Romesco Chicken with Roasted Vegetables

Servings: 2 | Prep: 20 min | Cook: 35 min | Calories per serving: 515

Pan-seared chicken breast topped with vibrant Spanish romesco sauce (made with roasted peppers and almonds) alongside caramelized roasted vegetables - an elegant, restaurant-worthy presentation.

Ingredients:

For the romesco sauce:

• 1 red bell pepper

• 1 yellow bell pepper

• 2 tablespoons slivered almonds, toasted

• 1 medium Roma tomato

• 1 clove garlic

• 1 tablespoon red wine vinegar

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon salt

• 3 tablespoons olive oil

For the chicken:

• 12 oz boneless, skinless chicken breast

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

For the roasted vegetables:

• 2 medium zucchini, cut into 1-inch pieces

• 1/2 red onion, cut into wedges

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1 teaspoon fresh lemon juice

Instructions:

1. Preheat oven: Set to 425°F.

2. Roast peppers: Place whole bell peppers on a baking sheet. Roast 20-25 minutes, turning once, until skins are blistered and charred. Transfer to a bowl, cover with a plate, and let steam 10 minutes.

3. Roast vegetables: While peppers roast, toss zucchini and red onion with 1 tablespoon olive oil, salt, and pepper. Spread on a separate baking sheet and roast 25-30 minutes, stirring halfway, until golden and caramelized.

4. Make romesco: Peel and seed the roasted peppers. In a food processor or blender, combine roasted peppers, toasted almonds, tomato, garlic, vinegar, paprika, and salt. Pulse while drizzling in 3 tablespoons olive oil until smooth but slightly textured. Taste and adjust seasoning.

5. Cook chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Cook 6-7 minutes per side until golden and internal temperature reaches 165°F. Let rest 5 minutes, then slice.

6. Finish vegetables: Toss roasted vegetables with lemon juice.

7. Plate: Divide vegetables between two plates. Top with sliced chicken and generously spoon romesco sauce over the chicken.

Chef's Notes:

• Time-saver: Roast peppers in advance or use 1 cup jarred roasted red peppers (drain well).

• Romesco variations: Traditional romesco sometimes includes bread; this version is naturally gluten-free and keeps calories in check.

• Make-ahead: Romesco sauce can be made 3 days ahead and refrigerated; bring to room temperature before serving.

• Dairy-free: This dish is completely dairy-free and full of bold flavors.

• Presentation tip: Drizzle extra romesco sauce around the plate for a restaurant-style presentation.

• Storage: Refrigerate components separately up to 3 days.

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DAY 4

LUNCH: Couscous Power Bowl with Harissa Chickpeas

Servings: 2 | Prep: 10 min | Cook: 15 min | Calories per serving: 485

A vibrant bowl featuring fluffy couscous, spicy harissa-roasted chickpeas, fresh vegetables, and herbs - a quick, energizing lunch with bold North African flavors.

Ingredients:

For the harissa chickpeas:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry

• 1 tablespoon olive oil

• 1 teaspoon harissa paste (or substitute: 1/2 teaspoon red pepper flakes + 1/2 teaspoon paprika)

• 1/4 teaspoon ground cumin

• 1/4 teaspoon salt

For the bowl:

• 1/3 cup pearl couscous

• 3/4 cup water

• 1 tablespoon olive oil

• 1/2 English cucumber, diced

• 1 medium Roma tomato, diced

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons fresh mint, chopped

• 1 tablespoon fresh lemon juice

• 1 tablespoon red wine vinegar

• 1/4 teaspoon salt

• 1 tablespoon slivered almonds, toasted

Instructions:

1. Roast chickpeas: Preheat oven to 400°F. Toss chickpeas with 1 tablespoon olive oil, harissa paste, cumin, and salt. Spread on a baking sheet and roast 15-18 minutes, shaking pan halfway through, until golden and slightly crispy.

2. Cook couscous: Bring 3/4 cup water to a boil. Add couscous, reduce heat to low, cover, and simmer 10 minutes. Fluff with a fork.

3. Prepare fresh elements: While couscous cooks, combine cucumber, tomato, parsley, and mint in a bowl.

4. Make dressing: Whisk together 1 tablespoon olive oil, lemon juice, red wine vinegar, and salt.

5. Toast almonds: Toast slivered almonds in a dry skillet over medium heat for 2-3 minutes until fragrant.

6. Assemble bowls: Divide couscous between two bowls. Top each with half the vegetable mixture, half the harissa chickpeas, and drizzle with dressing. Sprinkle with toasted almonds.

Chef's Notes:

• Harissa paste: Find it in the international aisle or use the substitution for a milder version.

• Texture contrast: The crispy chickpeas add wonderful texture; don't skip the roasting step.

• Make-ahead: Cook couscous and roast chickpeas up to 2 days ahead; assemble bowls when ready.

• Customization: Add a squeeze of honey to the dressing if you prefer a touch of sweetness.

• Storage: Store components separately; chickpeas lose crispness when mixed with other ingredients.

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DINNER: Italian Chicken Involtini with Caprese Filling

Servings: 2 | Prep: 25 min | Cook: 25 min | Calories per serving: 510

Elegant chicken breast rolls stuffed with fresh mozzarella, basil, and tomato, then pan-seared and finished in a light tomato sauce - a showstopping Italian classic that looks and tastes like fine dining.

Ingredients:

For the involtini:

• 12 oz boneless, skinless chicken breast (2 large pieces)

• 4 oz fresh mozzarella, cut into 4 sticks

• 8 fresh basil leaves

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1 tablespoon olive oil

For the sauce:

• 2 medium Roma tomatoes, diced

• 1 clove garlic, minced

• 1 tablespoon olive oil

• 1/4 teaspoon dried oregano

• 1/4 teaspoon salt

• Pinch of black pepper

• 2 tablespoons fresh basil, torn

For serving:

• 1 medium zucchini, cut into ribbons with a vegetable peeler

• 1 tablespoon olive oil

• 1 tablespoon fresh lemon juice

• Salt to taste

• 2 tablespoons fresh parsley, chopped

Equipment needed: Kitchen twine or toothpicks

Instructions:

1. Prepare chicken: Place chicken breasts between two pieces of plastic wrap. Pound gently with a meat mallet or heavy pan until about 1/4-inch thick and even. Season both sides with salt and pepper.

2. Assemble involtini: On each flattened chicken breast, layer 4 basil leaves, then place 2 sticks of mozzarella in the center. Roll up tightly, starting from the short end. Secure with kitchen twine or toothpicks.

3. Sear the rolls: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken rolls on all sides until golden brown, about 6-8 minutes total.

4. Make the sauce: Reduce heat to medium. Add 1 tablespoon olive oil to the pan. Add garlic and cook 30 seconds. Add diced tomatoes, oregano, salt, and pepper. Cook 2 minutes, stirring.

5. Finish cooking: If your skillet is oven-safe, transfer to a 375°F oven for 12-15 minutes. Otherwise, reduce heat to low, cover, and simmer 12-15 minutes until chicken reaches 165°F internal temperature.

6. Prepare zucchini: While chicken finishes, toss zucchini ribbons with 1 tablespoon olive oil and lemon juice. Season with salt.

7. Plate: Remove twine/toothpicks from chicken. Slice each roll in half on the diagonal to show the beautiful filling. Place on plates with zucchini ribbons. Spoon tomato sauce over chicken and garnish with torn basil and chopped parsley.

Chef's Notes:

• Pounding technique: Use gentle, even strokes to avoid tearing the meat. If breasts are very thick, consider butterflying them first.

• Dairy alternative: While mozzarella is tolerated by your household, this recipe could use dairy-free mozzarella if needed.

• Wine pairing note: This dish pairs beautifully with a crisp Pinot Grigio or Vermentino.

• Make-ahead: Rolls can be assembled, wrapped, and refrigerated up to 4 hours before cooking.

• Presentation tip: The cross-section reveals the colorful filling - this is a dish to impress!

• Storage: Refrigerate up to 2 days; reheat gently in sauce to prevent drying.

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Meal Prep & Strategy Tips

Day-Before Preparation:

• Day 0 (Prep Day): Toast all almonds at once; wash and dry all herbs; cook chicken for Day 1 lunch

• Night Before Day 1: Make romesco sauce for Day 3 dinner (if time allows)

• Night Before Day 2: Marinate chicken for Turkish kebabs

• Night Before Day 4: Assemble involtini rolls, keep refrigerated

Strategic Ingredient Usage:

This plan uses exactly 24 unique ingredients (excluding pantry staples), with smart overlap:

• Chicken breast appears in 6 of 8 meals

• Chickpeas used in 4 meals

• Zucchini featured in 4 meals

• Fresh herbs (parsley, mint, basil) create variety across all dishes

• Pearl couscous appears in 2 meals

• Bell peppers used strategically in 2 meals

Calorie Management:

Each meal is carefully calculated to approximately 500 calories through:

• Lean proteins (chicken breast, ground lamb)

• Abundant vegetables for volume

• Measured healthy fats (olive oil, nuts)

• Strategic use of cheese only where it makes the biggest impact

Dairy Considerations:

• Mozzarella (tolerated) used in 2 meals where it's essential to the dish

• All other recipes are naturally dairy-free

• Alternatives provided where traditionally dairy would be used

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Equipment You'll Need:

• Large skillet (ideally oven-safe)

• Medium saucepan

• Baking sheets (2)

• Food processor or blender (for romesco sauce)

• Meat mallet or heavy pan (for pounding chicken)

• Kitchen twine or toothpicks

• Vegetable peeler (for zucchini ribbons)

• Grill pan (optional, for kebabs)

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Chef's Final Notes:

This meal plan balances sophistication with practicality. The lunches are designed to come together quickly - perfect for busy weekdays - while the dinners provide that restaurant-quality experience that makes cooking at home exciting.

Key Success Factors:

1. Herb freshness matters: Mediterranean cuisine relies on fresh herbs for brightness. Store them wrapped in damp paper towels in the fridge.

2. Don't fear the pound: Pounding chicken creates even cooking and tender results - it's worth the 2 minutes.

3. Embrace leftovers: These recipes are designed for exactly 2 servings, but components can be mixed and matched.

4. Taste as you go: Adjust lemon, salt, and herbs to your preference - Mediterranean cooking is about balance.

The carefully curated ingredient list means you'll use everything you buy, minimizing waste while maximizing variety. Each meal showcases a different Mediterranean region, giving you a culinary tour from Greece to Morocco to Spain to Italy - all within your kitchen.

Enjoy your Mediterranean culinary journey!