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Preheat the oven to 450°F. Line two sheet pans with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with up to half of the weeknight hero spice blend. Evenly coat the remaining seasoned chicken breasts with up to half of the Mexican spice blend. Transfer to one sheet pan.Roast 19 to 21 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, pat the steaks dry with paper towels; season with salt and pepper on all sides. Evenly coat 2 seasoned steaks with the remaining Mexican spice blend. Evenly coat the remaining seasoned steaks with the remaining weeknight hero spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.

*An instant-read thermometer should register 145°F.

Meanwhile, wash and dry the produce for bulk cooking. Drain and rinse the beans. In a medium pot, combine the rice, drained beans, a big pinch of salt, and 2 cups of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the arugula and stir until wilted and combined.

Halve the potatoes lengthwise, then thinly slice crosswise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice.Peel and roughly chop 2 cloves of garlic. Halve, peel, and large dice the onion.

Transfer the sliced potatoes, halved brussels sprouts, and carrot pieces to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the diced bell peppers, chopped garlic, and diced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Transfer to the pot of cooked rice, beans, and arugula. Stir to combine. Taste, then season with salt and pepper if desired.

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

Combine the crème fraîche, mango chutney, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Roughly chop the piquante peppers. Combine the guacamole, chopped piquante peppers, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the tzatziki and as much of the tomato chutney as you’d like, depending on how spicy you’d like the dish to be. 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 sliced Mexican-spiced chicken breast

Transfer the guajillo sour cream to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced weeknight hero-spiced chicken breast

Transfer the creamy mango chutney to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced Mexican-spiced steak

Transfer the pepper guacamole to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced weeknight hero-spiced steak

Transfer the spiced tomato yogurt to 2 small containers. 

Makes 2 servings: 

Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the guajillo sour cream and cheese.

Makes 2 servings:

• Wash and dry the parsley. Roughly chop the leaves and stems. Roughly chop the peanuts. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy mango chutney, chopped parsley, and chopped peanuts.

Makes 2 servings:

• Roughly chop the pepitas. Heat the finished steak and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pepper guacamole and chopped pepitas.

Makes 2 servings:

• Wash and dry the mint; pick the leaves off the stems. Roughly chop the cashews. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spiced tomato yogurt, chopped cashews, and mint leaves (tearing before adding).