Give me a weekly meal-prep plan for a busy professional.

Sunday: cook 3 batch staples — roast chicken, brown rice, and roasted vegetables. Lunch: chicken + rice + veg bowls (Mon–Wed). Dinner: grain bowls or tacos using the same chicken (Mon–Tue). Thursday: cook once more — a big chili or stir-fry that stretches to Friday. Keep breakfasts grab-and-go (overnight oats or hard-boiled eggs) and shop once with a list.