Family Meal Prep Bundle

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the bell peppers; halve lengthwise, then remove the ribs and seeds. Thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the bread horizontally. In a bowl, combine the sour cream and guacamole.

Carefully rinse the rice (sifting through for any small stones or 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. Stir in the cilantro sauce. Taste, then season with salt and pepper if desired.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onions, sliced bell peppers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the spinach, vinegar, honey (kneading the packet before opening), 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. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat. Transfer to a large bowl. Rinse and wipe out the pan.

Place the halved bread on a sheet pan, cut side up. Evenly top with the tomatoes, fontina, mozzarella (tearing into small pieces before adding), half the cooked vegetables, and sausage (crumbling 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 sausage is cooked through. Remove from the oven. Let stand at least 2 minutes.

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes. Add the guajillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Transfer to the bowl of remaining cooked vegetables and stir to combine. Taste, then season with salt and pepper if desired.

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: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, finished chicken and vegetables, creamy guacamole, and cotija. Serve the tacos with the cilantro rice. Enjoy! 

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, green goddess dressing, sweety drop peppers, and half the parmesan. Serve the finished flatbread with the salad on the side. Garnish the flatbread with the remaining parmesan. Enjoy! 

If you saved the tacos for later, reheat the finished chicken, vegetables, and rice in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

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