Prompt Title: Fitness Plan Requested.

My apologies for the confusion. Here is the complete four-week diet plan:

Week 3:

Monday:

• Mid-morning snack: Greek yogurt with mixed berries and a handful of almonds.
• Lunch: Grilled chicken breast with mixed greens salad (lettuce, cucumber, cherry tomatoes, and balsamic vinegar dressing).
• Mid-afternoon snack: Sliced cucumber with hummus.
• Dinner: Grilled salmon with roasted asparagus and a small sweet potato.

Tuesday:

• Mid-morning snack: Turkey slices with cucumber slices and a handful of almonds.
• Lunch: Turkey burger with mixed greens, sliced avocado, and sweet potato fries.
• Mid-afternoon snack: Handful of mixed nuts and dried fruit.
• Dinner: Grilled shrimp with zucchini noodles and a side salad.

Wednesday:

• Mid-morning snack: Cottage cheese with sliced peaches.
• Lunch: Grilled chicken salad with mixed greens, cherry tomatoes, sliced almonds, and a vinaigrette dressing.
• Mid-afternoon snack: Carrots with guacamole.
• Dinner: Grilled chicken skewers with roasted Brussels sprouts and quinoa.

Thursday:

• Mid-morning snack: Cherry tomatoes with mozzarella balls.
• Lunch: Tuna salad made with mixed greens, cherry tomatoes, canned tuna, boiled eggs, and a vinaigrette dressing.
• Mid-afternoon snack: Edamame.
• Dinner: Grilled flank steak with roasted vegetables (carrots, broccoli, and cauliflower) and brown rice.

Friday:

• Mid-morning snack: Apple slices with almond butter.
• Lunch: Grilled chicken wrap made with a whole-grain wrap, sliced chicken, mixed greens, sliced avocado, and hummus.
• Mid-afternoon snack: Carrots with hummus.
• Dinner: Grilled salmon with roasted Brussels sprouts and a small sweet potato.

Saturday:

• Mid-morning snack: Greek yogurt with mixed berries and a handful of almonds.
• Lunch: Grilled shrimp salad with mixed greens, cherry tomatoes, sliced almonds, and a vinaigrette dressing.
• Mid-afternoon snack: Sliced cucumber with hummus.
• Dinner: Grilled chicken breast with grilled zucchini and quinoa.

Sunday:

• Mid-morning snack: Cottage cheese with sliced peaches.
• Lunch: Grilled flank steak with mixed greens salad (lettuce, cucumber, cherry tomatoes, and balsamic vinegar dressing).
• Mid-afternoon snack: Handful of mixed nuts and dried fruit.
• Dinner: Grilled chicken breast with roasted vegetables (broccoli, cauliflower, and carrots) and brown rice.

Week 4:

Monday:

• Mid-morning snack: Greek yogurt with mixed berries and a handful of almonds.
• Lunch: Turkey burger with mixed greens, sliced avocado, and sweet potato fries.
• Mid-afternoon snack: Handful of mixed nuts and dried fruit.
• Dinner: Grilled shrimp with zucchini noodles and a side salad.

Tuesday:

• Mid-morning snack: Sliced cucumbers with hummus.
• Lunch: Grilled chicken breast with mixed greens salad (lettuce, cucumber, cherry tomatoes, and balsamic vinegar dressing).
• Mid-afternoon snack: Carrots with guacamole.
• Dinner: Grilled salmon with roasted asparagus and a small sweet potato.

Wednesday:

• Mid-morning snack: Cottage cheese with sliced peaches.
• Lunch: Tuna salad made with mixed greens, cherry tomatoes, canned tuna, boiled eggs, and a vinaigrette dressing.
• Mid-afternoon snack: Edamame.
• Dinner: Grilled flank steak with roasted vegetables (carrots, broccoli, and cauliflower) and brown rice.

Thursday:

• Mid-morning snack: Cherry tomatoes with mozzarella balls.
• Lunch: Gr