Ami keeps learning. Rate meals as you go and next week will lean harder into what worked, while avoiding what did not.
WEEK OF 5 OCT 2026This week keeps the higher-protein target but tightens the meals for lighter eating: more vegetables, measured starch portions, skin-off chicken leg where practical, yoghurt-led sauces and oven-baked rather than fried finishes. Chicken thigh, aubergine and a small set of shared kitchen ingredients are still reused across the week to keep production efficient without making the menu repetitive.
Your feedback is remembered against this menu. Loved, good, not again and swap requests are used to shape future weeks.
Savoury depth matters more than sweetness. Richer food needs structure to stay satisfying.
Lemon, tomato and herb-led lift help higher-protein meals stay fresh and moreish.
Contrast and bite keep a calorie-controlled plate from feeling repetitive.
The calorie target is explicit; portions are calibrated around it before Taste ranking, and ginger is excluded throughout.
Estimate uses Mifflin-St Jeor and a light-activity assumption from a 9–5 schedule plus two exercise sessions per week.
Actual energy needs vary; this is a food-planning estimate, not a medical prescription.
WEEK OF 5 OCT 2026Taste Match shows how closely each suitable meal aligns with your profile. Lunches and dinners are built around roughly 40g+ protein, controlled starch portions and more vegetable volume.
Smoked chicken folded through softly scrambled eggs with tomato, coriander and gentle spice.
High protein without feeling like a dinner at breakfast, with tomato and gentle spice keeping it lively.
Greek yoghurt and oats with dried apricot, cacao, mixed nuts and a light honey finish.
A cooler, softer breakfast with enough texture and sweetness to feel different from the savoury days.
Egg, potato and shredded chicken thigh baked with sweet onion, parsley and a side of dressed leaves.
This gives you a substantial breakfast using inexpensive ingredients, but the potato stays measured and the salad keeps it lighter.
Soft eggs, tomato and peppers with pulled chicken thigh, parsley and mild chilli.
Menemen keeps the Turkish flavour direction you enjoy while the chicken lifts the protein comfortably.
Thick yoghurt with apple, cinnamon, pistachio and a small oat crunch.
A lighter morning between the cooked breakfasts, with acidity, crunch and restrained sweetness.
Smoked chicken with potato, courgette, peppers and a soft egg, with the potato kept deliberately modest.
The smoked chicken gives us useful crossover from production while the vegetable-heavy hash keeps the portion balanced.
Roasted aubergine baked with tomato, eggs, herbs and a spoon of garlic yoghurt.
Aubergine carries the tomato and herbs well and gives the breakfast volume without relying on extra starch.
WEEK OF 5 OCT 2026Taste Match shows how closely each suitable meal aligns with your profile. Lunches and dinners are built around roughly 40g+ protein, controlled starch portions and more vegetable volume.
Roast chicken thigh with a measured portion of lemon potatoes, cucumber-herb yoghurt and chopped tomato salad.
This is plate-like rather than another grain bowl, with plenty of vegetables and a controlled potato portion.
Roasted aubergine stuffed with tomato, herbs and pulled chicken thigh, with a small spoon of bulgur.
Aubergine becomes the centre of the dish while chicken keeps protein high and the grain stays deliberately light.
Smoked chicken with a modest amount of baby potato, crisp leaves, cucumber and a yoghurt-based Caesar-style dressing.
The potato is kept controlled and the plate is bulked with leaves and cucumber, so it stays fresh rather than heavy.
Spiced minced chicken with a small portion of bulgur, tomato-parsley salad and garlic yoghurt.
The mince format gives the chicken a completely different texture, while the chopped salad keeps the plate bright and balanced.
Chicken thigh with cannellini beans, tomato, courgette and herbs in a light broth-style stew.
Beans add fibre and staying power, while the broth-style base keeps the dish lighter than a rich sauce.
Roast chicken with charred aubergine, cucumber, tomato, parsley, leaves and lemon yoghurt.
A proper chilled lunch for contrast, with vegetables doing most of the volume and chicken carrying the protein.
Thin oven-baked crumbed chicken thigh with a large tomato, cucumber and parsley salad and a few baby potatoes.
Baking rather than frying keeps the crisp texture without unnecessary oil, and the salad stays the largest part of the plate.
WEEK OF 5 OCT 2026Sweet snacks are included deliberately across the week. Ginger stays excluded through every dinner, sauce and snack.
Roast chicken thigh with tomato, aubergine, a light mozzarella finish and plenty of greens.
The cheese is kept light and there is no extra starch side, so you still get the comfort of parmigiana without the heaviness.
Skin-off chicken leg slow-cooked with aubergine, tomato, peppers and herbs.
A proper casserole-style dinner with plenty of vegetables, while removing the skin keeps the richer cut under control.
Lean beef mince with roasted aubergine, tomato and a yoghurt topping instead of béchamel.
The yoghurt topping keeps the familiar moussaka feel but cuts back the richness, with aubergine providing most of the volume.
Skin-off roast chicken leg with a measured serving of crushed lemon potatoes, courgette and herb pan juices.
A roast-led dinner with controlled starch and plenty of vegetables, keeping the protein high without a heavy sauce.
Tender chicken thigh in a gently spiced yoghurt-led korma with cauliflower rice and spinach.
The yoghurt-led sauce and cauliflower rice keep this warm and comforting without turning it into a heavy curry-and-rice dinner.
Lean herby beef mince baked through aubergine, tomato and parsley with a cool garlic yoghurt spoon.
Instead of separate köfte, the mince cooks into the bake so every bite has savoury flavour, while aubergine keeps the dish lighter.
Chicken thigh in a tomato, olive and caper sauce with a modest portion of brown rice and wilted greens.
Olive and caper give plenty of flavour, so the rice portion can stay controlled and greens can take up more of the plate.
Tell Ami what you want more of, what you want less of, or anything that changed. This note becomes part of the next menu brief.