Chicken & Shrimp

Preheat the oven to 450°F. Fill a large 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 oregano to coat. Transfer to one sheet pan. 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 roughly chop 4 cloves of garlic. Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; season with salt, pepper, and the weeknight hero spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and half the chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly, then transfer to a large bowl. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Meanwhile, wash and dry the fresh produce. Halve and peel the onion. Cut into 1/2-inch-wide wedges, keeping the layers intact. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the mushrooms. 

Add the quinoa to the pot of boiling water and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Transfer the onion wedges, carrot pieces, and cauliflower florets to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Transfer to the pot of cooked quinoa. Stir to combine. Taste, then season with salt and pepper if desired. 

Meanwhile in the same pan used to cook the shrimp, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced bell peppers and sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the snow peas and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked pasta. Stir to combine. Taste, then season with salt and pepper if desired. 

Combine the peanut butter spread, soy glaze, 2 teaspoons of water, and as much of the sambal oelek as you like, depending on how spicy you’d like the dish to be.

Combine the labneh, 2 teaspoons of water, and as much of the harissa 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 pesto and mascarpone. Season with salt and pepper.

Combine the cilantro sauce and currants. Season with salt and pepper.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1/4 cooked shrimp

Transfer the sambal-peanut sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1/4 cooked shrimp

Transfer the harissa labneh to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned chicken breast

Transfer the creamy pesto to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 sliced oregano chicken breast

Transfer the currant-cilantro sauce to 2 small containers.

Makes 2 servings:

Roughly chop the peanuts. Heat the finished shrimp and pasta in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the sambal-peanut sauce, sesame seeds, and chopped peanuts.

Makes 2 servings:

Heat the finished shrimp and quinoa in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the harissa labneh and almonds.

Makes 2 servings:

Roughly chop the pistachios. Heat the finished chicken and pasta in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the creamy pesto, chopped pistachios, and parmesan.

Makes 2 servings:

Roughly chop the roasted peppers. Heat the finished chicken and quinoa in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the currant-cilantro sauce and chopped roasted peppers.