This dinner menu for two for the week maps out five different dinners, from lemon-herb chicken to black bean tacos, with quantities sized for two. Cook one meal each evening, use everyday ingredients, and plan for a few overlapping staples without relying on unsafe make-ahead storage.

Ingredients

For Monday’s lemon-herb chicken and potatoes: 2 bone-in, skin-on chicken thighs, about 1 lb (450 g); 12 oz (340 g) baby potatoes, halved; 1 tbsp (15 ml) olive oil; 1 lemon, half juiced and half cut into wedges; 1 tsp (1 g) dried oregano; ½ tsp garlic powder; ½ tsp (3 g) kosher salt; ¼ tsp black pepper.
For Tuesday’s tomato chickpea curry: 1 tbsp (15 ml) neutral oil; ½ medium yellow onion, diced, about ½ cup (75 g); 1 garlic clove, minced; 1 tsp grated fresh ginger; 1 tbsp (6 g) curry powder; 1 can chickpeas, 15 oz (425 g), drained and rinsed; 1 can diced tomatoes, 14.5 oz (411 g); ½ cup (120 ml) coconut milk; 1 cup (185 g) cooked rice, for serving; salt to taste.
For Wednesday’s salmon and broccoli: 2 salmon fillets, 5 oz (140 g) each; 8 oz (225 g) broccoli florets; 1 tbsp (15 ml) olive oil, divided; ½ lemon; ¼ tsp salt; ⅛ tsp black pepper; 1 cup (185 g) cooked rice, for serving.
For Thursday’s sausage and peppers: 2 Italian pork sausages, about 6 oz (170 g) total; 1 bell pepper, sliced; ½ medium yellow onion, sliced, about ½ cup (75 g); 1 tsp (5 ml) olive oil; 2 hoagie rolls, about 4 oz (115 g) total; 1 tsp (5 ml) red wine vinegar, optional.
For Friday’s black bean tacos: 1 can black beans, 15 oz (425 g), drained and rinsed; ½ tsp ground cumin; ¼ tsp chili powder; 1 tsp (5 ml) oil; 4 small corn tortillas, about 4 oz (115 g); ½ avocado, sliced; ½ cup (75 g) shredded cabbage; 2 tbsp (30 ml) salsa; 1 lime, cut into wedges.
Shared pantry basics: water, cooking oil, salt and black pepper as needed. Rice quantities above are cooked amounts; cook from dry according to package directions or use safely refrigerated or frozen cooked rice.

Instructions

Monday—roast the chicken and potatoes (about 40 minutes). Heat the oven to 425°F (220°C). Toss potatoes with half the olive oil, half the oregano, garlic powder, salt and pepper on a small rimmed baking sheet. Roast for 10 minutes. Toss the chicken with remaining oil, oregano and lemon juice; place it skin-side up among the potatoes. Roast 25–30 minutes, until the thickest part of each thigh reaches 165°F (74°C) on a food thermometer. Rest 3 minutes, then serve with lemon wedges. If the potatoes need more time, transfer the chicken to a plate once safely cooked and return the potatoes to the oven.
Tuesday—make the chickpea curry (about 25 minutes). Warm the neutral oil in a saucepan over medium heat. Cook onion for 5–6 minutes until softened. Add garlic, ginger and curry powder; stir for 30 seconds. Add chickpeas, tomatoes and coconut milk. Simmer uncovered for 12–15 minutes, stirring occasionally, until thickened. Taste and season with salt. Serve over hot rice.
Wednesday—roast salmon and broccoli (about 25 minutes). Heat the oven to 400°F (200°C). Put broccoli on a rimmed sheet pan, toss with half the olive oil, and season with salt and pepper. Roast for 8 minutes. Brush salmon with the remaining oil, season lightly, and add it to the pan. Roast another 10–14 minutes, depending on thickness, until the center reaches 145°F (63°C) on a food thermometer. Serve with rice and lemon.
Thursday—cook sausage and peppers (about 30 minutes). Heat a skillet over medium heat. Add sausages and cook, turning regularly, for about 12–16 minutes, or until the center reaches 160°F (71°C) on a food thermometer for ground pork. Transfer to a plate. Add oil, pepper and onion to the skillet; cook 8–10 minutes until tender and lightly browned. Stir in vinegar if using, return sausages to the pan to warm through, and serve in rolls.
Friday—assemble black bean tacos (about 20 minutes). Warm oil in a small saucepan. Add beans, cumin, chili powder and 2 tbsp (30 ml) water. Cook 5–7 minutes, stirring and gently mashing some beans, until hot throughout. Warm tortillas in a dry skillet for 20–30 seconds per side. Fill with beans, cabbage, avocado and salsa; serve with lime.

Tips

For simpler shopping, buy one lemon for the chicken and salmon and one lime for the tacos; keep them whole until needed. Dried oregano is convenient, while fresh oregano can be used at about three times the amount.
Chicken thigh size varies, so use the thermometer rather than relying only on the clock. Insert it into the thickest meat without touching bone. Salmon also cooks at different rates depending on thickness.
Use vegetable broth or water in place of coconut milk in the curry if needed; the sauce will be less creamy. Swap chickpeas for drained white beans without changing the method.
Cook each dinner on the day it is served when possible. If prepping components ahead, refrigerate promptly in shallow containers and keep raw chicken separate from ready-to-eat ingredients.

Serving Suggestions

These dinners are planned as complete, modest meals for two, but a simple side can stretch them. Add cucumber salad or yogurt alongside the curry, and serve the chicken with a green salad if you want more vegetables. The salmon and broccoli need little beyond rice; a spoonful of plain yogurt with lemon and pepper also works as a quick sauce. For sausage night, offer mustard or pickled peppers, and put extra salsa and lime on the table for tacos.

Variations

Use boneless, skinless chicken thighs on Monday, checking for 165°F (74°C); they may cook faster, so start checking early. For a vegetarian Wednesday, roast two thick slices of firm tofu instead and cook until hot throughout; season with the same lemon, oil, salt and pepper. Replace the pork sausages with fully cooked chicken or plant-based sausages, following the package directions and checking that they are steaming hot. Make Friday’s tacos milder by omitting chili powder, or add sliced jalapeño for heat. Brown rice, quinoa or warm tortillas can replace rice wherever it is served.

Storage and Reheating

Refrigerate cooked leftovers within 2 hours, in covered shallow containers; keep the refrigerator at 40°F (4°C) or colder. Most cooked leftovers keep 3–4 days refrigerated, but for this five-day plan, freeze any Monday or Tuesday portions you will not eat within that window. Freeze promptly in airtight containers for best quality, then thaw in the refrigerator. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat rice only once, until steaming hot throughout, and discard rice left at room temperature for more than 2 hours. Store tortillas, avocado and other fresh taco toppings separately; cut avocado is best prepared just before serving.

Frequently Asked Questions

Can I prepare the whole week’s dinners on Sunday?
It is safer and generally better in quality to cook these meals close to serving. You can chop vegetables and measure spices ahead, but refrigerate prepared ingredients promptly. Freeze cooked portions that would otherwise remain refrigerated beyond 3–4 days, and thaw them in the refrigerator.

How much dry rice should I cook?
One cup (185 g) cooked rice is listed for each of Tuesday and Wednesday. As a rough guide, ⅓ cup (65 g) dry white rice makes about 1 cup cooked, but yield varies by rice type. Follow the package’s water ratio and cooking time.

Can I use frozen salmon or broccoli?
Yes. Thaw salmon in the refrigerator before cooking and pat it dry so it roasts rather than steams. Frozen broccoli can go straight onto the pan, though it may release more moisture and need a few extra minutes. Confirm salmon reaches 145°F (63°C).

What if I do not have an oven?
Cook chicken thighs and potatoes in a covered skillet over medium-low heat, turning the chicken and stirring potatoes as needed; use a thermometer to confirm the chicken reaches 165°F (74°C). Salmon can be pan-cooked until it reaches 145°F (63°C). The curry, sausage and tacos already use the stovetop.

Can I make these meals dairy-free or gluten-free?
The listed recipes contain no dairy. For gluten-free meals, choose certified gluten-free curry powder, sausage, salsa and corn tortillas, and use gluten-free rolls or serve the sausage and peppers over rice. Check package labels because processed products can vary.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Dinner Menu for Two for the Week: 5 Easy Meals