Chicken & Meatloaf

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted 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 Italian seasoning to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Southern spice blend to coat. Transfer to one sheet pan. Bake 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, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a large bowl. Rinse out the pot, then refill 3/4 of the way up with salted water; cover and heat to boiling on high.

In a large bowl, combine the beef, breadcrumbs, egg, and weeknight hero spice blend; season with salt and pepper. Gently mix to combine. Transfer to the remaining sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Bake 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice into 8 equal-sized pieces.

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

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions. Cut off and discard any stems ends from the green beans; cut into 1-inch pieces. Peel and roughly chop 4 cloves of garlic. Halve, peel, and medium dice the onion. Pull off and discard the tough string that runs the length of each snap pea pod. Cut off and discard the stems of the shishito peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced bell peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sliced scallions, green bean pieces, and half the chopped garlic. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the pot of cooked pasta. Add the salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion and remaining chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared peas and shishito pepper pieces; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked farro; stir to combine. Taste, then season with salt and pepper if desired.

Combine the honey (kneading the packet before opening), 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Combine the ranch dressing, sour cream, and 2 teaspoons of water. Season with salt and pepper.

Combine the pesto, fromage blanc, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Combine the romesco sauce, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned chicken breast

Transfer the Calabrian honey to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced Southern-spiced chicken breast

Transfer the creamy ranch to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 2 slices meatloaf

Transfer the creamy pesto to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 2 slices meatloaf

Transfer the romesco mayo to 2 small containers. 

Roughly chop the pistachios. Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian honey and chopped pistachios.

Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy ranch and crispy onions.

Heat the finished meatloaf and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and cheese.

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished meatloaf and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco mayo, chopped parsley, and almonds.