Family Meal Prep Bundle

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 red onions. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the cipolline onions. Halve the lime crosswise. In a bowl, combine the sour cream and the juice of 1 lime half; season with salt and pepper. Thinly slice the mozzarella. In a bowl, combine the salsa verde and crème fraîche.

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.

Meanwhile, line two sheet pans with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Transfer the broccoli florets to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the chicken dry with paper towels. Transfer to the remaining sheet pan. Drizzle with olive oil. Season on both sides with salt, pepper, and the Italian seasoning. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

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

Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and the Mexican spice blend; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Carefully add the juice of the remaining lime half. Stir to combine. Transfer to a plate. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced red onions and sliced peppers. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the spinach, vinegar, date syrup, 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. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked rice. Add the cilantro sauce 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: Serve the cooked shrimp with the finished rice. Garnish with the lime sour cream, guacamole, and cotija. 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: Halve the baguettes. Line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Drizzle with olive oil; season with salt and pepper. Top one half of each baguette with the sliced mozzarella. Toast in the oven 5 to 7 minutes, or until the cheese is melted and the bread is lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted baguettes, sliced chicken, creamy salsa verde, and remaining cooked vegetables. Serve the sandwiches with the roasted broccoli on the side. Garnish the broccoli with the chopped cipolline onions and crispy onions. Enjoy! 

If you saved the shrimp and rice for later, reheat the finished shrimp and rice in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

If you saved the sandwiches for later, preheat the oven to 450°F. Reheat the finished chicken, vegetables, and broccoli in the microwave 1 to 2 minutes, or until heated through. Finish and serve the sandwiches as directed.