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Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 chicken breasts with the oregano. Evenly coat the remaining chicken breasts with enough of the Southern spice blend to coat. Transfer to one sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Reserving the sheet pan, discard the foil and transfer the roasted chicken to a cutting board. When cool enough to handle, slice crosswise. 

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

Meanwhile, in a bowl, combine the chorizo, egg, and breadcrumbs; season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to the remaining sheet pan. Bake 14 to 16 minutes, or until browned and cooked through.* Remove from the oven.

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

Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water and cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Reserving the pot, drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water. Cover and heat to boiling on high.

Meanwhile, wash and dry the fresh produce for bulk cooking. Peel and medium dice the sweet potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice.

Add the diced sweet potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Line the reserved sheet pan with foil. Transfer the broccoli florets and onion wedges to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced bell peppers and capers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste and currants; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as it may splatter). Cook, stirring frequently, 2 to 3 minutes, or until thickened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Transfer to the bowl of cooked pasta; stir to combine. Taste, then season with salt and pepper if desired.

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

Combine the maple syrup, mustard, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Roughly chop the roasted peppers. Combine the tzatziki and chopped roasted peppers. Taste, then season with salt and pepper if desired.

Combine the tahini, lemon purée, yogurt, and 1 teaspoon 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 pasta

• 1 sliced oregano chicken breast

Transfer the creamy pesto to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 mashed sweet potatoes

• 1/4 roasted broccoli and onion

• 1 sliced Southern-spiced chicken breast

Transfer the spicy maple mustard to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 3 baked meatballs

Transfer the red pepper yogurt to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 mashed sweet potatoes

• 1/4 roasted broccoli and onion

• 3 baked meatballs

Transfer the lemon-tahini sauce to 2 small containers. 

Roughly chop the pistachios. Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and chopped pistachios.

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 spicy maple mustard and chopped peanuts.

Heat the finished meatballs and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the red pepper yogurt and almonds.

Wash and dry the mint; pick the leaves off the stems. Heat the finished meatballs and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon-tahini sauce, mint leaves (tearing before adding), and crispy onions.