MEAL PLAN 15

WHY THIS MEAL PLAN WORKS

Chili is usually out of reach on weeknights because it requires too much simmering time, but we speed it up in our superflavorful chicken chili by using store-bought rotisserie chicken. (You can also make the entire chili up to three days ahead.) Between the chili and the chorizo tacos, we use a whole jar of green salsa. Sour cream lends creamy richness to these two recipes as well; you’ll have some left over if you buy an 8-ounce carton, so if you prefer, substitute a container of Greek yogurt. Fresh tomatoes make a double appearance this week: in the hearty bulgur pilaf and the spaghetti (plus, our pantry recipe includes canned tomatoes).

GROCERY LIST

PROTEIN			Substitutions
□	Boneless, skinless chicken breasts	4 (6 to 8 ounces each)
□	Rotisserie chicken	1 (2½ pounds)
□	Mexican-style chorizo sausage	1 pound
PRODUCE
□	Cherry tomatoes	1 pound	Grape or vine-ripened tomatoes
□	Asparagus	1 pound
□	Zucchini	1
□	Red bell pepper	1	Poblano chile
□	Cilantro	1 bunch (enough for 1 cup chopped)
□	Parsley	1 bunch (enough for ¾ cup minced)	Scallions
□	Chives	1 small bunch (enough for ¼ cup minced)	Parsley or mint
DAIRY
□	Sour cream	½ cup (4 ounces)	Greek yogurt
OTHER
□	Green salsa	1½ cups (16-ounce jar)

PREP AHEAD

Trim asparagus and cut on bias into 1-inch lengths

Halve cherry tomatoes

Halve zucchini lengthwise and slice crosswise ¼ inch thick

Stem, seed, and thinly slice bell pepper

Finely chop onion

Juice lemon (2 tablespoons)

Juice lime (1 tablespoon)

Wash and pick cilantro

Wash and pick parsley

Grate Pecorino Romano (½ cup)

Halve olives

Pick rotisserie chicken and shred meat into bite-size pieces, discarding skin and bones

Remove casings from chorizo

MAKE AHEAD

UP TO 3 DAYS	Make chicken chili (or freeze for up to 1 month)
	Cook bulgur for pilaf
	Sear chicken breasts
UP TO 2 DAYS	Make sour cream sauce for tacos
UP TO 2 DAYS	Cook taco filling

PANTRY ITEMS

CUPBOARD & COUNTER			Substitutions
□	Spaghetti	1 pound	Any strand pasta
□	Medium-grind bulgur (not cracked wheat)	1½ cups
□	Cannellini beans	2 (15-ounce) cans	Small white beans
□	Oil	¾ cup
□	Ground cumin	1 tablespoon
□	Red pepper flakes	⅛ teaspoon
□	Garlic cloves	8
□	Onion	1	4 large shallots
REFRIGERATOR
□	Feta cheese	4 ounces	Goat cheese
□	Pecorino Romano cheese	1 ounce	Parmesan
□	Broth	4 cups
□	Pitted kalamata olives	½ cup	Any variety olives
□	Lemons	2	Red wine vinegar (for chicken)
□	Lime	2
FREEZER
□	Corn tortillas	8 (6-inch) tortillas	Flour tortillas
□	Frozen peas	1 cup

GREEN CHICKEN CHILI

SERVES 4 | ACTIVE TIME 40 MINUTES

1 tablespoon oil

1 onion, chopped fine

¾ teaspoon pepper

½ teaspoon table salt

3 garlic cloves, minced

2 teaspoons ground cumin

4 cups broth

2 (15-ounce) cans cannellini beans, rinsed

1 cup jarred green salsa

1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)

½ cup chopped fresh cilantro

¼ cup sour cream

1. FOR THE CHILI Heat oil in Dutch oven over medium heat until shimmering. Add onion, pepper, and salt and cook until softened, about 4 minutes. Stir in garlic and cumin and cook until fragrant, about 1 minute.

2. Increase heat to medium-high. Stir in broth, beans, and salsa and bring to boil. Reduce heat to medium-low and simmer until flavors have melded, about 10 minutes.

3. Using back of wooden spoon, mash some beans against side of pot until chili is slightly thickened. Stir in chicken and cilantro and cook until warmed through, about 2 minutes.

4. TO FINISH Dollop each bowl with 1 tablespoon sour cream and serve.

PREP AHEAD

Chop onion
Wash and pick cilantro
Pick chicken and shred into pieces, discarding skin and bones

MAKE AHEAD

Refrigerate chili for up to 3 days (or freeze for up to 1 month)

NOTES FROM THE TEST KITCHEN

Serve with lime wedges, if you have them
Sub 4 large shallots for onion
Sub small white beans for cannellini beans

**PAN-SEARED CHICKEN with WARM BULGUR PILAF**

SERVES 4 | ACTIVE TIME 40 MINUTES

1½ cups medium-grind bulgur, rinsed

½ teaspoon table salt, plus salt for cooking bulgur

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

¼ teaspoon pepper

3 tablespoons oil, divided

10 ounces cherry tomatoes, halved

4 ounces feta cheese, crumbled (1 cup)

¾ cup minced fresh parsley

½ cup pitted kalamata olives, halved

1 tablespoon lemon juice, plus lemon wedges for serving

1. FOR THE BULGUR Bring 2¼ cups water, bulgur, and ¼ teaspoon salt to boil in large saucepan over medium-high heat. Reduce heat to low, cover, and simmer gently until bulgur is tender, 16 to 18 minutes. Remove pot from heat and let sit, covered, for 10 minutes.

2. FOR THE CHICKEN Pat chicken dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken until golden brown and meat registers 160 degrees, 6 to 8 minutes per side. Transfer to cutting board, tent with aluminum foil, and let rest for 5 minutes.

3. TO FINISH Fluff bulgur with fork, add tomatoes, feta, parsley, olives, lemon juice, and remaining 2 tablespoons oil and stir gently to combine. Season with salt and pepper to taste. Slice chicken breasts ¼ inch thick on bias. Serve with bulgur and lemon wedges.

PREP AHEAD

Halve cherry tomatoes
Wash and pick parsley
Juice lemon

MAKE AHEAD

Refrigerate cooked bulgur for up to 3 days
Refrigerate seared chicken for up to 3 days

NOTES FROM THE TEST KITCHEN

Sub grape or vine-ripened tomatoes for cherry tomatoes
Sub goat cheese for feta
Sub scallions for parsley
Sub any variety olive for kalamata
Sub red wine vinegar for lemon juice

**CHORIZO and BELL PEPPER TACOS with SALSA VERDE**

SERVES 4 | ACTIVE TIME 25 MINUTES

¼ cup sour cream

1 tablespoon water

1 tablespoon lime juice, plus lime wedges for serving

½ teaspoon table salt, divided

1 pound Mexican-style chorizo sausage, casings removed

1 red bell pepper, stemmed, seeded, and sliced thin

1 teaspoon ground cumin

⅛ teaspoon pepper

½ cup jarred green salsa, plus extra for serving

8 (6-inch) corn tortillas, warmed

½ cup chopped fresh cilantro

1. FOR THE SOUR CREAM SAUCE Combine sour cream, water, lime juice, and ¼ teaspoon salt in bowl; set aside.

2. FOR THE TACO FILLING Cook chorizo in 12-inch nonstick skillet over medium-high heat, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Stir in bell pepper, cumin, pepper, and remaining ¼ teaspoon salt. Continue to cook until bell pepper is just softened and meat is cooked through, about 4 minutes longer. Stir in salsa and cook until heated through, about 1 minute.

3. TO FINISH Divide filling among tortillas. Top with sour cream sauce, cilantro, and extra salsa. Serve with lime wedges.

PREP AHEAD

Juice lime
Stem, seed, and slice bell pepper
Wash and pick cilantro
Remove casings from chorizo

MAKE AHEAD

Refrigerate sour cream sauce for up to 2 days
Refrigerate taco filling for up to 2 days

NOTES FROM THE TEST KITCHEN

Garnish with thinly sliced onion, if you have it
Sub Greek yogurt for sour cream
Sub poblano chile for bell pepper
Sub flour tortillas for corn tortillas

**SPAGHETTI with SPRING VEGETABLES**

SERVES 4 TO 6 | ACTIVE TIME 45 MINUTES

6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling

6 ounces cherry tomatoes, halved

5 garlic cloves (1 clove minced, 4 cloves sliced thin)

¾ teaspoon table salt, divided, plus salt for cooking pasta

1 zucchini, halved lengthwise then sliced crosswise ¼ inch thick

⅛ teaspoon red pepper flakes

1 cup frozen peas, thawed

1 pound asparagus, trimmed and cut on bias into 1-inch lengths

1 pound spaghetti

¼ cup minced fresh chives

1 tablespoon lemon juice

1 ounce Pecorino Romano cheese, grated (½ cup), divided

1. Toss 1 tablespoon oil, tomatoes, minced garlic, and ¼ teaspoon salt together in bowl; set aside.

2. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-low heat until shimmering. Add zucchini, pepper flakes, sliced garlic, and remaining ½ teaspoon salt; cover and cook, stirring occasionally, until zucchini softens and breaks down, 10 to 15 minutes. Add peas, asparagus, and ¾ cup water and bring to simmer over medium-high heat. Cover and cook until asparagus is crisp-tender, about 2 minutes.

3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.

4. Add remaining 2 tablespoons oil, vegetable mixture, chives, and lemon juice to pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Transfer to serving bowl, sprinkle with ¼ cup Pecorino, and drizzle with extra oil to taste. Spoon tomatoes and their juices over top. Serve, passing remaining ¼ cup Pecorino separately.

PREP AHEAD

Halve cherry tomatoes
Halve and slice zucchini
Trim and cut asparagus
Juice lemon
Grate Pecorino

NOTES FROM THE TEST KITCHEN

Sub any strand pasta for spaghetti
Sub grape or vine-ripened tomatoes for cherry tomatoes
Sub parsley or mint for chives
Sub Parmesan for Pecorino Romano