Wellness Meal Prep Bundle

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onions. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the lime crosswise. In a bowl, combine the sliced cucumbers, the juice of 1 lime half, and a drizzle of olive oil. Season with salt and pepper. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the pickled jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

Add the quinoa to the pot of boiling water and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach, the juice of the remaining lime half, and the guajillo sauce. Stir until combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the smoky spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Mexican spice blend; toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes, vinegar (carefully, as the liquid may splatter), honey (kneading the packet before opening), and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of dressed quinoa. Stir to combine; taste, then season with salt and pepper if desired.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Serve the sliced pork chops with the finished quinoa and vegetables. Garnish with the guacamole and cheese. Enjoy! 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Cut off and discard the root end of the lettuce; carefully separate the leaves. Roughly chop the peanuts. In a bowl, combine the sour cream and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Serve the lettuce leaves, cooked chicken, remaining cooked vegetables, chipotle sour cream, dressed cucumbers, and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

If you saved the dish for later, reheat the pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

If you saved the dish for later, reheat the chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.