1. This plan focuses on simple cooking methods and assembly. Here’s a general approach to tackle the week’s meals efficiently.

2. Day 1: Mediterranean Breakfast Scramble & Greek Salad with Chicken

3. Breakfast: Saute diced red bell pepper and onion until soft. Add spinach and cook until wilted. Whisk 2 eggs with a splash of water, salt, and pepper. Pour over vegetables, scramble until cooked through. Top with crumbled feta.

4. Lunch/Dinner: Season chicken breasts with salt, pepper, and oregano. Grill or pan-sear until cooked through (internal temperature 165 F). Let rest, then slice. In a large bowl, combine chopped romaine, halved cherry tomatoes, diced cucumber, chickpeas, and sliced chicken. Dress with a simple vinaigrette made from extra virgin olive oil, red wine vinegar, and a squeeze of lemon juice.

5. Day 2: Yogurt with Berries & Honey, Leftover Greek Salad

6. Breakfast: Combine plain Greek yogurt with mixed berries and a drizzle of honey.

7. Lunch/Dinner: Enjoy the remaining Greek Salad with Chicken from Day 1.

8. Day 3: Whole Grain Toast with Avocado & Salmon with Roasted Vegetables

9. Breakfast: Toast whole grain bread. Mash 1/2 avocado and spread on toast. Season with salt and pepper.

10. Lunch/Dinner: Preheat oven to 400 F (200 C). Toss salmon fillets with olive oil, lemon juice, salt, pepper, and dill. Toss diced bell peppers, onion, and cherry tomatoes with olive oil, oregano, salt, and pepper on a separate baking sheet. Roast vegetables for 20 minutes, adding salmon for the last 12-15 minutes, or until cooked through (internal temperature 145 F).

11. Day 4: Mediterranean Breakfast Scramble & Whole Wheat Pasta Salad

12. Breakfast: Prepare another Mediterranean Breakfast Scramble as on Day 1.

13. Lunch/Dinner: Cook whole wheat pasta according to package directions. Drain and cool. In a large bowl, combine cooked pasta, cannellini beans, diced cucumber, halved cherry tomatoes, chopped parsley, and crumbled feta. Dress with extra virgin olive oil, lemon juice, salt, and pepper.

14. Day 5: Yogurt with Berries & Honey, Leftover Pasta Salad

15. Breakfast: Prepare yogurt with berries and honey.

16. Lunch/Dinner: Enjoy the remaining Whole Wheat Pasta Salad from Day 4.

17. Day 6: Whole Grain Toast with Avocado & Chickpea & Feta Wraps

18. Breakfast: Prepare whole grain toast with avocado.

19. Lunch/Dinner: Mash chickpeas with a fork. Mix with a little olive oil, lemon juice, chopped fresh dill, and crumbled feta. Season with salt and pepper. Spread mixture onto whole grain tortillas or pita bread. Add chopped romaine and diced cucumber. Roll or fold into wraps.

20. Day 7: Mediterranean Breakfast Scramble & Leftover Wraps or Salad

21. Breakfast: Prepare another Mediterranean Breakfast Scramble.

22. Lunch/Dinner: Finish any remaining Chickpea & Feta Wraps or Greek Salad.