Grilled Salmon & Chicken

Meal Prep Bundle

95 MIN

8 Servings

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From the Test Kitchen

Soak up summer with seasonal recipes that include meat, fish, and veggies ready to grill up for sandwiches, salads, rice bowls and more.

This week's meals are:
Creamy Romesco Salmon with Corn, Tomatoes & Poblano
Salmon & Spicy Tzatziki with Cucumber & Cabbage Slaw
Oregano Chicken & Corn Salad with Currant Pesto & Almonds
Chicken & Sweet Potatoes with Creamy Relish
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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

1 oz Castelvetrano Olives
1 bunch Mint
½ oz Sweety Drop Peppers
2 Tbsps Sliced Roasted Almonds
1 bunch Parsley
⅓ cup Crispy Onions
1½ oz Feta Cheese
1 tsp Whole Dried Oregano
1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
2 Zucchini
2 Poblano Peppers
½ lb Grape Tomatoes
1½ lbs Sweet Potato
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
½ lb Red Cabbage
2 Persian Cucumbers
1 Red Onion
1 Tbsp Red Wine Vinegar
4 Skin-On Salmon Fillets
4 Boneless, Skinless Chicken Breasts
4 ears Of Corn
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
⅓ cup Basil Pesto
¼ cup Labneh Cheese
3 Tbsps Romesco Sauce (Contains Almonds)
½ cup Tzatziki (Cucumber-Yogurt Sauce)
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Sweet Pickle Relish
¼ cup Sour Cream
2 Tbsps Dried Currants

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce for bulk cooking. Remove any husks and silks from the corn. Cut the sweet potatoes into 1-inch-wide wedges. Halve the cabbage lengthwise, keeping the core intact. Quarter the zucchini lengthwise. Peel the onion; cut crosswise into 1-inch rounds. Halve the tomatoes; place in a large bowl. Season with salt and pepper. Thinly slice the cucumbers into rounds; place in a separate large bowl. Add the vinegar and season with salt and pepper. Stir to combine. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Grill & slice the chicken

Pat the chicken dry with paper towels; drizzle with olive oil. Season 2 chicken breasts on both sides with salt, pepper, and the oregano. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the barbecue 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.

3 Assemble the foil packet & grill the fish

Place a large piece of foil on a work surface. Pat the fish dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the weeknight hero spice blend. Transfer to one side of the foil. Fold the foil in half over the seasoned fish. Fold the three open edges inwards to completely seal the packet. Grill 8 to 10 minutes, or until the fish is cooked through.* Remove from the grill and carefully open the foil packet.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Grill the corn, cabbage & sweet potatoes

Place the prepared corn and cabbage in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Place the sweet potato wedges in a separate bowl. Drizzle with olive oil and season with salt, pepper, and the smoky spice blend; toss to coat. Grill, turning occasionally, 12 to 14 minutes, or until charred and tender when pierced with a fork. Transfer to a plate.Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Place a piece of foil on the grill; place the seasoned cabbage on top of the foil. Grill 7 to 8 minutes per side, or until charred and softened. Transfer to a cutting board.

5 Grill the remaining vegetables

Place the prepared zucchini, onion, and poblano peppers in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the seasoned poblano peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Transfer to a cutting board.

6 Make the corn salad & cucumber slaw

Cut the grilled corn kernels off the cobs. Medium dice the grilled zucchini. Thinly slice the grilled poblano peppers. Transfer the corn kernels, diced zucchini and sliced peppers to the bowl of seasoned tomatoes; stir to combine. Taste, then season with salt and pepper if desired. Roughly chop the grilled onion. Thinly slice the grilled cabbage. Transfer the chopped onion and sliced cabbage to the bowl of seasoned cucumbers; stir to combine. Taste, then season with salt and pepper if desired.

7 Make the Creamy Romesco Sauce

Combine the labneh and romesco sauce. Season with salt and pepper.

8 Make the Spicy Tzatziki

Combine the tzatziki and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

9 Make the Currant Pesto

Combine the pesto and currants. Taste, then season with salt and pepper if desired.

10 Make the Creamy Relish

Combine the sour cream and relish. Taste, then season with salt and pepper if desired.

11 Assemble & store the Creamy Romesco Salmon

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 corn salad

• 1 grilled fish fillet

Transfer the creamy romesco sauce to 2 small containers.

12 Assemble & store the Salmon & Spicy Tzatziki

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 cucumber slaw

• 1/4 grilled sweet potato wedges

• 1 grilled fish fillet Transfer the spicy tzatziki to 2 small containers.

13 Assemble & store the Oregano Chicken & Corn Salad

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 corn salad

• 1 sliced oregano-seasoned chicken breast

Transfer the currant pesto to 2 small containers.

14 Assemble & store the Chicken & Sweet Potatoes

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 cucumber slaw

• 1/4 grilled sweet potato wedges

• 1 sliced barbecue-spiced chicken breast

Transfer the creamy relish to 2 small containers.

15 Finish & serve the Creamy Romesco Salmon

Wash and dry the mint; pick the leaves off the stems. Pit and roughly chop the olives. Heat the finished fish and corn salad in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy romesco sauce, mint leaves (tearing just before adding), and chopped olives.

16 Finish & serve the Salmon & Spicy Tzatziki

Heat the finished fish and sweet potatoes in the microwave 1 to 2 minutes, or until heated through. Serve with the slaw on the side. Garnish each serving with the spicy tzatziki and pickled peppers.

17 Finish & serve the Oregano Chicken & Corn Salad

Heat the finished chicken and corn salad in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant pesto, almonds, and cheese (crumbling before adding).

18 Finish & serve the Chicken & Sweet Potatoes

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