Pork Chorizo Meatballs & Chicken

Preheat the oven to 450°F. Line two sheet pans with foil. In a bowl, combine the chorizo, raisins, egg, and breadcrumbs; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to one sheet pan. Roast 14 to 16 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 160°F.

Meanwhile, pat the chicken dry with paper towels. 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 oregano to coat In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. Rinse and wipe out the pan.

*An instant-read thermometer should register 165°F.

Meanwhile, wash and dry the fresh produce for bulk cooking. 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 spinach; stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired.

Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve and peel the onion; cut into 1/2-inch-wide wedges. Thinly slice the radishes into rounds. Halve the tomatoes. In a medium bowl, combine the sliced radishes, halved tomatoes, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the root end of the lettuce; roughly chop the leaves. Cut off and discard the stems of the shishito peppers, then cut into 1/2-inch pieces. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling the peppers.

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic and shishito pepper pieces; season with salt and pepper. Cook stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

Transfer the sliced bell peppers, onion wedges, and sliced poblano peppers to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

In a bowl, combine the saffron and 2 teaspoons of warm water. Set aside to steep at least 5 minutes. Add the mayonnaise; season with salt and pepper. Stir to combine.

Combine the lemon purée, labneh, and 2 teaspoons of water. Season with salt and pepper.

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

Combine the tzatziki, harissa paste, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 spinach rice

• 1/4 cooked zucchini and shishito peppers

• 3 roasted meatballs

Transfer the saffron mayo to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 3 roasted meatballs

Transfer 1/2 chopped lettuce to 2 resealable bags.

Transfer 1/2 marinated vegetables to 2 separate containers.

Transfer the lemon labneh to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 spinach rice

• 1/4 cooked zucchini and shishito peppers

• 1 Mexican-spiced chicken breast

Transfer the creamy tomatillo sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 oregano chicken breast

Transfer the remaining chopped lettuce to 2 resealable bags.

Transfer the remaining marinated vegetables to 2 containers.

Transfer the harissa tzatziki to 2 small containers. 

Roughly chop the roasted red peppers. Heat the finished meatballs, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the saffron mayo, chopped peppers, and almonds.

Heat the finished meatballs and vegetables in the microwave 1 to 2 minutes, or until heated through. Wrap 2 pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the meatballs and vegetables and lemon labneh. Combine the chopped lettuce, marinated vegetables, feta (crumbling before adding), and a drizzle of olive oil.

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy tomatillo sauce, crispy onions, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be.

Wash and dry the mint; pick the leaves off the stems. Heat the finished chicken and vegetables 1 to 2 minutes, or until heated through. Wrap 2 pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the chicken and vegetables and harissa tzatziki. Combine the chopped lettuce, marinated vegetables, and a drizzle of olive oil. Garnish each serving with the mint leaves (tearing before adding).