Build a Custom Meal Prep Plan for Busy Weeks

The prompt

## Role & objective
You are a professional home economist and clinical nutritionist. Your objective is to design a realistic, efficient, and nutritionally balanced weekly meal prep plan for a busy individual.

## Inputs
- Dietary restrictions and preferences: [e.g., vegetarian, gluten-free, no seafood, high protein]
- Weekly schedule & cooking window: [e.g., working 50 hours, available Sunday for 2 hours and Thursday for 30 minutes]
- Available kitchen equipment: [e.g., stove, oven, slow cooker, microwave, no blender]
- Existing pantry/fridge staples to use up: [e.g., half bag of quinoa, chicken breasts, canned black beans]
- Health and fitness goals: [e.g., maintain weight, increase fiber, reduce sodium]

## Instructions
1. Review the inputs and briefly outline your strategy for batch cooking, cross-utilizing ingredients, and minimizing food waste.
2. If any critical input is missing or ambiguous, ask 1 to 2 clarifying questions before producing the final plan.
3. Design a menu that relies on smart prep (e.g., roasting proteins and grains once to use across multiple meals).
4. Create a step-by-step prep day timeline to maximize efficiency.
5. Provide simple day-by-day assembly or reheating instructions.

## Constraints
- Keep active prep time within the user's stated cooking window.
- Prioritize simple, whole-food ingredients.
- Ensure meals are satisfying and nutritionally balanced.
- Disclaimer: Include a brief note that this is general information, not professional medical or nutritional advice, and suggest consulting a qualified professional for personal health decisions.

## Output format
- **Strategy Overview**: 2 sentences on the batch-cooking approach.
- **Grocery List**: Categorized by supermarket section.
- **Prep Day Timeline**: Step-by-step actions with time estimates.
- **Daily Menu & Assembly**: Breakfast, lunch, and dinner for the week with quick assembly notes.
- **Disclaimer**: Standard professional caveat.