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Preheat the oven to 450°F. Line a sheet pan with foil. Pat the chicken dry with paper towels; place on the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 pieces of the chicken with enough of the spice blend to coat (you may have extra). Roast 14 to 16 minutes, or until browned and cooked through.* Leaving the oven on, remove from the oven. Transfer to a cutting board. When cool enough to handle, slice crosswise.

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

Meanwhile, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the vinegar and butter until combined and the butter is melted.

Meanwhile, wash and dry the fresh produce for bulk cooking. Large dice the potatoes. Medium dice the zucchini. Cut off and discard the root ends of the bok choy; roughly chop. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice lengthwise. 

Line a separate sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to the pot of cooked rice; stir to combine. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy, sliced onion, and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the beef is cooked through. Turn off the heat.

Roughly chop the jalapeño pepper. Combine the chopped pepper, fromage blanc, and 2 teaspoons of water. 

Roughly chop the piquante peppers. Combine the soy glaze, rice vinegar, chopped peppers, cumin-Sichuan sauce, and 2 teaspoons of water.

Quarter and deseed the lemon. Combine the pesto, tahini, and the juice of all 4 lemon wedges.

Roughly chop the capers. Peel and finely chop the shallot to get 1 tablespoon (you may have extra). Combine the crème fraîche, chopped capers, chopped shallot, and 2 teaspoons of water.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked beef and vegetables

• 1/4 roasted potatoes

Transfer the creamy jalapeño sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked beef and vegetables

• 1/4 roasted potatoes

Transfer the cumin-soy sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece sliced chicken

• 1/4 zucchini rice

Transfer the tahini pesto to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece sliced cajun chicken

• 1/4 zucchini rice

Transfer the creamy caper sauce to 2 small containers.

Makes 2 servings:

Grate the cheese on the large side of a box grater. Top the finished beef and vegetables with the grated cheese. Heat in the microwave 1 to 2 minutes,  or until heated through. Wrap the tortillas in a damp paper towel; heat in the microwave 30 seconds  to 1 minute, or until heated through. Garnish each serving with the jalapeño sour cream. 

Makes 2 servings:

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

Makes 2 servings:

Heat the finished chicken and zucchini rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tahini pesto and almonds. 

Makes 2 servings:

Heat the finished cajun chicken and zucchini rice in the microwave 1 to 2 minutes, or until heated  through. Garnish each serving with the creamy caper sauce.