Chicken & Shrimp

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 a sheet pan with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts with salt, pepper, and enough of the Southern spice blend to coat. Season the remaining chicken breasts with salt, pepper, and enough of the Italian seasoning to coat. Transfer to the sheet pan. Roast 18 to 20 minutes, or until cooked through.* Reserving the sheet pan, discard the foil and transfer the roasted chicken to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl; season with salt, pepper, and the weeknight hero spice blend. Stir 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. 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.

Wash and dry the fresh produce for bulk cooking. 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. Add the spinach and pesto; season with salt and pepper. Stir until the pesto is thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Halve, peel, and medium dice the onion. Cut off and discard the stems the sweet peppers. Remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Line the reserved sheet pan with foil. Transfer the potato pieces, diced onion, and sliced poblano peppers to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

In the same pan used to cook the shrimp, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers; season with salt and pepper. Cook stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the capers, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of dressed pasta and spinach; add the seasoned tomatoes. Stir to combine. Taste, then season with salt and pepper if desired.

Combine the mayonnaise and pickle relish. Season with salt and pepper.

Combine the honey (kneading the packet before opening) 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 tomatillo-poblano sauce and sour cream. Season with salt and pepper.

Roughly chop the roasted red peppers. Combine the chopped peppers, oregano, feta (crumbling before adding), and a drizzle of olive oil. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced Southern-spiced chicken breast

Transfer the creamy relish 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 hot honey to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the tomatillo sour cream to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1/4 cooked shrimp

Transfer the roasted red pepper feta to 2 small containers.

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy relish, crispy onions, and chopped parsley.

Makes 2 servings:

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 hot honey, chopped pistachios, and Grana Padano (crumbling before adding).

Makes 2 servings:

Roughly chop the pepitas. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tomatillo sour cream, chopped pepitas, and cotija.

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished shrimp and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the roasted red pepper feta, almonds, and mint leaves (tearing just before adding).