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Preheat the oven to 450°F. Fill a large 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; season with salt and pepper on both sides. Transfer the seasoned chicken to the sheet pan. Roast 15 to 17 minutes, or until browned and cooked through.* Reserving the sheet pan, transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Reserving the pot, drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to a large bowl.

Peel and roughly chop 2 cloves of garlic. In the same pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to  14 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 fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Line the reserved sheet pan with foil. Transfer the sliced zucchini and sliced poblano peppers to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 9 to 11 minutes, or until tender when pierced with a fork. Transfer to the pot of cooked rice. Stir to combine.

In the same pan used to cook the beef, heat the sautéed aromatics on medium-high until melted. Add the quartered sweet peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes until slightly softened. Add the snow peas. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened. Transfer to the bowl of cooked noodles. Stir to combine. 

Combine the black bean-chile sauce, crème fraîche, and 2 teaspoons of water.

Combine the tzatziki 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.

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

Combine the miso paste, sesame oil, soy sauce, rice vinegar, and 2 teaspoons of water.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/4 cooked beef

Transfer the creamy black bean sauce to 2 small  containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 cooked beef

Transfer the spicy tzatziki to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced chicken breast

Transfer the creamy guajillo sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced chicken breast

Transfer the soy-miso sauce to 2 small containers.

Makes 2 servings:

Roughly chop the cashews. Heat the finished beef and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy black bean sauce and chopped cashews.

Makes 2 servings:

Heat the finished beef and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy tzatziki and almonds.

Makes 2 servings:

Roughly chop the peanuts. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy guajillo sauce and chopped peanuts.

Makes 2 servings:

Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the soy-miso sauce.