Salsa Verde Chicken Tacos

plus, my method for weekly meal prep & grocery shopping

i was talking to a friend recently about sunday routines and how sacred they’ve become to me. if you know me, you know i rarely make sunday plans (and if i do, it’s early in the morning) because the rest of the day is reserved for resetting. one of the biggest parts of that is grocery shopping. i’ve turned it into a kind of game: planning dinners for the week, buying just what we need, and finishing almost every last item before the next sunday rolls around. it’s helped me waste less, spend less, and most importantly, feel less anxious.

less than a year ago, i was constantly tossing wilted greens and sour cottage cheese. now, our fridge is mostly clear by saturday, my meals are more nourishing, and i’m not scrambling to the store midweek (or paying double at the market down the street). this system has seriously changed the way i cook, eat, and move through life.

below is my full grocery list, the method i follow, some pantry staples, and a spring dinner recipe that’s on heavy rotation right now. it’s got a chicken technique i’ve sworn by (and updated) since 2020, plus quick pickled veggies for a digestive boost. and!! it makes enough chicken for, like, 14 tacos so you can eat it for dinner and lunch and then lunch again.

Salsa Verde Chicken Tacos (my weeknight hero)

ingredients

makes 10-14 servings

for the chicken:

• 2 boneless skinless chicken breasts