Shrimp & Chicken

Preheat the oven to 450°F. Line two sheet pans with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the weeknight hero spice blend. Transfer to one sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F

Meanwhile, peel and roughly chop 4 cloves of garlic. Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

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. Stir the sautéed aromatics until combined. Taste, then season with salt and pepper if desired.

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Halve the potatoes lengthwise; cut crosswise into 1/4-inch pieces. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Snap off the tough, woody stem ends of the asparagus; cut crosswise on an angle into 2-inch pieces (keeping the pointed tips intact). Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat.

Transfer the onion wedges and potato pieces to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the Spanish spice blend. Toss to coat and arrange in an even layer. Roast 10 minutes. Leaving the oven on, remove from the oven.

Meanwhile, in the same pan used to cook the shrimp, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced cabbage and sliced bell peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the snow peas and togarashi. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and combined. Turn off the heat.

Carefully add the seasoned asparagus pieces in an even layer on top of the partially roasted vegetables. Return to the oven and roast 9 to 11 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Combine the soy glaze and vinegar.

Combine the saffron and 2 teaspoons of hot water. Let steep (or bloom) 1 minute. Stir in the mayonnaise until combined. Season with salt and pepper.

Combine the orange marmalade, soy-miso sauce, sesame oil, 2 teaspoons of water, 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.

Combine the romesco sauce, mascarpone, 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 finished rice

• 1/4 togarashi vegetables

• 1/4 cooked shrimp

Transfer the tangy soy glaze to 2 small containers

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the saffron mayo to 2 small containers

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 togarashi vegetables

• 1 sliced chicken breast

Transfer the orange-sesame sauce to 2 small containers

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced chicken breast

Transfer the creamy romesco to 2 small containers

Roughly chop the peanuts. Heat the finished shrimp, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tangy soy glaze and chopped peanuts.

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the saffron mayo, chopped parsley, and sweety drop peppers.

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

Roughly chop the peppadew peppers. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy romesco sauce, chopped peppers, and almonds.