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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 on both sides with salt, pepper, and the weeknight hero spice blend. Roast 17 to 19 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, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Drain thoroughly.

Meanwhile, wash and dry the fresh produce. In a bowl, combine the currants, vinegar, and 2 teaspoons of warm water. Set aside to marinate, stirring occasionally, at least 10 minutes. Medium dice the potatoes. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel the onion and cut into 1-inch-wide wedges, keeping the layers intact. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Combine the halved tomatoes and sliced cucumbers in a bowl; season with salt and pepper.  Tear the mozzarella into bite-sized pieces.

Place the diced potatoes, quartered peppers, and onion wedges on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl. Add the marinated currants (including any liquid); stir to combine. Taste, then season with salt and pepper if desired. 

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned fish fillets with enough of the Southern spice blend to coat. Evenly coat the remaining seasoned fish fillets with enough of the za’atar to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat.

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

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

Combine the pesto, mascarpone, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the ranch dressing and hot sauce. Taste, then season with salt and pepper if desired.

Whisk together the feta (crumbling before adding), yogurt, 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 vegetables

• 1 sliced chicken breast

Transfer the maple-curry sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked pasta

• 1 sliced chicken breast

• 1/4 tomato-cucumber mix

• 1/2 mozzarella pieces

Transfer the creamy pesto to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 southern-spiced fish fillet

Transfer the spicy ranch sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked pasta

• 1/4 tomato-cucumber mix

• 1 za’atar-spiced fish fillet

Transfer the creamy feta sauce to 2 small containers.

Makes 2 servings:

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 curry sauce and chopped peanuts.

Makes 2 servings:

Pit and roughly chop the olives. 

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 olives.

Makes 2 servings:

Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the spicy ranch and the crispy onions.

Makes 2 servings:

Roughly chop the piquante peppers. 

Heat the finished fish and pasta in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the creamy feta sauce, chopped piquante peppers, and almonds.