Chicken & Beef Meatballs

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels; season 2 chicken breasts on both sides with salt, pepper, and enough of the Southern spice blend to coat. Season the remaining chicken breasts with salt and pepper on both sides. Transfer to one sheet pan. Drizzle the plain chicken breasts with the sesame oil; turn to coat. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F.

Meanwhile, peel and finely chop 4 cloves of garlic. In a bowl, combine the beef, weeknight hero spice blend, egg, breadcrumbs, and half the chopped garlic. Season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to the remaining sheet pan. Roast 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 160°F.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat.Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. Transfer to a large bowl. Add the sautéed aromatics and stir to combine. Rinse and wipe out the pot.

Meanwhile, wash and dry the fresh produce. In the same pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the spinach; season with salt and pepper. Stir until combined and slightly wilted.

Meanwhile, peel the carrots and thinly slice into rounds. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Halve the tomatoes.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and sliced peppers, season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Transfer to the bowl of dressed noodles. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are combined and slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired.

Combine the sesame ginger-dressing and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Combine the ranch dressing and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Combine the salsa verde and crème fraîche. Season with salt and pepper.

Combine the soy glaze, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

1 sliced sesame chicken breast

Transfer the spicy sesame-ginger dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

1/4 finished rice

1/4 cooked vegetables

1 sliced Southern-spiced chicken breast

Transfer the Calabrian ranch to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

1/4 finished rice

1/4 cooked vegetables

3 roasted meatballs

Transfer the creamy salsa verde to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

1/4 finished noodles

3 roasted meatballs

Transfer the soy-sambal sauce to 2 small containers.

Makes 2 servings:

Roughly chop the cashews. Top the finished chicken and noodles with the spicy sesame-ginger dressing. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped cashews and sesame seeds.

Makes 2 servings:

Roughly chop the roasted peppers. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian ranch, chopped peppers, and crispy onions.

Makes 2 servings:

Heat in the finished meatballs, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde, almonds, and half the parmesan (you will have extra).

Makes 2 servings:

Roughly chop the peanuts. Heat in the finished meatballs and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the soy-sambal sauce and chopped peanuts.