Family Meal Prep Bundle

Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and thinly slice the onions. Halve the tomatoes. Halve the bread horizontally.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium 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 softened butter and stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, line two sheet pans with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Transfer to one sheet pan. Bake 18 minutes. Leaving the oven on, remove from the oven. Evenly top the chicken with the monterey jack. Return to the oven and bake 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the halved tomatoes, red wine vinegar (carefully, as the liquid may splatter), roasted red peppers, and oregano. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked rice. Stir to combine.

In a bowl, combine the pork, Italian seasoning, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Place the halved bread on the remaining sheet pan, cut side up. Evenly top with the tomato sauce, fontina, ricotta, mozzarella (tearing into bite-sized pieces before adding), remaining cooked vegetables, and seasoned pork (crumbling into bite-sized pieces before adding); season with salt and pepper. Bake 17 to 19 minutes, or until the edges of the bread are lightly browned and crispy and the pork is cooked through. Remove from the oven. Let stand at least 2 minutes.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Roughly chop the parsley leaves and stems. Roughly chop the peppadew peppers. Serve the baked chicken with the finished rice. Garnish with the chopped parsley and chopped peppadew peppers. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and rice in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Transfer the baked flatbread to a cutting board; cut into equal-sized pieces. Just before serving, in a bowl, combine the arugula, sweety drop peppers, Grana Padano (crumbling before adding), balsamic vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Serve the flatbread with the salad on the side. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, preheat the oven to 450°F. Place the flatbread on a sheet pan. Bake 7 to 10 minutes, or until heated through and the cheese is melted. Finish and serve as directed.