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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 a sheet pan with foil. Pat the chicken dry with paper towels. Transfer to the sheet pan. Drizzle with olive oil and season on both sides with salt, pepper, and the oregano; turn to coat. Roast 18 to 20 minutes, or until lightly 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, wash and dry the fresh produce. Medium dice the sweet potatoes. Cut off and discard the stem ends of the green beans. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. 

Transfer the diced sweet potatoes, prepared green beans, and onion wedges to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the butter; stir until melted and combined.

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. 

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

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the quartered peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted and the water has cooked off. Transfer to the pot of cooked pasta. Stir to combine. 

Combine the tomato sauce and as much of the chile paste as you’d like, depending on how spicy you’d like the sauce to be. Season with salt and pepper.

Roughly chop the capers. Combine the mayonnaise, chopped capers, pickle relish, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Combine the creamy mustard sauce, maple syrup, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Roughly chop the piquante peppers. Combine the chopped peppers and pesto. 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 chicken breast

Transfer the spicy tomato sauce to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced chicken breast

Transfer the creamy caper relish to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced pork chop

Transfer the maple mustard dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta 

• 1 sliced pork chop

Transfer the pickled pepper pesto to 2 small containers.

Makes 2 servings:

Top the finished chicken and pasta with the spicy tomato sauce. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cheese.

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy caper relish and almonds.

Makes 2 servings:

Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the maple mustard dressing and crispy onions.

Makes 2 servings:

Heat the finished pork and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pickled pepper pesto.