Grilled Chicken & Shrimp

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. 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; fluff with a fork. Add the sautéed aromatics and stir to combine.

Pat the chicken dry with paper towels. Drizzle with olive oil; turn to coat. Season 2 chicken breasts on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. Grill 7 to 8 minutes per side, 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; place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the smoky spice blend to coat. Toss to thoroughly coat. Grill 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate. When cool enough to handle, remove the tails.

Wash and dry the fresh produce. Remove any husks and silks from the corn. Peel the shallot; thinly slice into 1/2-inch rounds. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Quarter the zucchini lengthwise. Halve the lime crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper.

Place the prepared corn, shallot rounds, halved bell peppers, onion rounds, quartered zucchini, and shishito peppers on a large plate. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Transfer to a separate plate. Grill the seasoned onion rounds, zucchini, bell peppers, and shishito peppers 3 to 5 minutes per side, or until charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Grill the halved lime, cut side down, 3 to 5 minutes, or until charred. Transfer to a cutting board.

Roughly chop the grilled shallot. Thinly slice the grilled bell peppers crosswise. Roughly chop the grilled onion. Cut the grilled zucchini crosswise into 1/4-inch pieces. Cut off and discard the stems of the grilled shishito peppers; cut into 1-inch pieces. Thoroughly wash your hands immediately after handling. To make the salsa, in a large bowl, combine the chopped shallot, sliced bell peppers, seasoned tomatoes, and the juice of both grilled lime halves. Drizzle with olive oil and season with salt and pepper. In a separate bowl, combine the chopped onion, zucchini pieces, and shishito pepper pieces. Drizzle with olive oil and season with salt and pepper.  

Combine the sour cream and tomatillo-poblano sauce. Taste, then season with salt and pepper if desired. 

Combine the honey (kneading the packet before opening), vinegar, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. 

Roughly chop the jalapeño pepper. Combine the cilantro sauce and as much of the chopped jalapeño pepper 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 soy glaze, sesame oil and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 bell pepper salsa

• 1/4 grilled shrimp

• 1 grilled corn cob

Transfer the tomatillo sour cream to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1/4 finished vegetables

• 1/4 grilled shrimp

Transfer the honey-gochujang sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 bell pepper salsa

• 1 grilled Mexican-spiced chicken breast

• 1 grilled corn cob

Transfer the spicy cilantro sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1/4 finished vegetables

• 1 sliced weeknight hero-spiced chicken breast

Transfer the sesame-soy glaze to 2 small containers.

Roughly chop the pepitas and peppadew peppers. Wrap half the tortillas in a damp paper towel. Microwave on high 30 seconds to 1 minute, until heated through. Heat the finished shrimp, corn, and salsa in the microwave 1 to 2 minutes, or until heated through. Fill the warmed tortillas with the shrimp and salsa. Garnish each serving with the tomatillo sour cream and chopped pepitas and peppadew peppers. Serve with the grilled corn.

Heat the finished shrimp, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey-gochujang sauce, coconut chips, and togarashi.

Wrap the remaining tortillas in a damp paper towel. Microwave on high 30 seconds to 1 minute, until heated through. Heat the finished chicken, corn, and salsa in the microwave 1 to 2 minutes, or until heated through. Fill the warmed tortillas with the chicken and salsa. Garnish each serving with the spicy cilantro sauce, cheese, and guacamole. Serve with the grilled corn.

Roughly chop the cashews. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sesame-soy glaze, chopped cashews, and sesame seeds.