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Preheat the oven to 450°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with enough of the Cajun spice blend to coat. Evenly coat the remaining seasoned chicken breasts with enough of the curry powder to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F

Meanwhile, line two sheet pans with foil. 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 barbecue spice blend to coat. Transfer to one sheet pan, skin side down. Evenly spread or brush the mango chutney onto the remaining seasoned fish fillets.Roast 15 to 17 minutes, or until lightly browned and cooked through.* Leaving the oven on, remove from the oven.

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

Meanwhile, in a medium pot, combine the rice, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the produce for bulk cooking. Medium dice the 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. Peel the carrots and thinly slice into rounds. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Cut off and discard the root ends of the bok choy; roughly chop.

Transfer the diced potatoes, broccoli florets, and onion wedges to the remaining sheet pan. 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 the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots, chopped garlic, and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the bok choy leaves are wilted. Transfer to the pot of cooked rice; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Roughly chop the capers. Combine the mayonnaise, mustard, and chopped capers. Season with salt and pepper.

Combine the cilantro sauce and crème fraîche. Taste, then season with salt and pepper if desired.

Halve the lime crosswise. Combine the labneh, the juice of 1 lime half (you will have extra), and 2 teaspoons of water. Season with salt and pepper.

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

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced Cajun-spiced chicken breast

• 1/4 roasted vegetables

Transfer the mustard-caper sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced curry-spiced chicken breast

• 1/4 finished rice

Transfer the creamy cilantro sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 roasted mango fish fillet

• 1/4 finished rice

Transfer the lime labneh to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1 roasted barbecue-spiced fish fillet

• 1/4 roasted vegetables

Transfer the BBQ sour cream to 2 small containers.

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the mustard-caper sauce, almonds, and peppers.

Makes 2 servings:

Roughly chop the peanuts. Heat the finished chicken and rice in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the creamy cilantro sauce and chopped peanuts.

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Roughly chop the cashews. Heat the finished fish and rice in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the lime labneh, chopped cashews, and mint leaves (tearing just before adding).

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished fish and vegetables in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the BBQ sour cream, chopped parsley, and crispy onions.