Wellness Meal Prep Bundle

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the shishito peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

In a medium pot, combine the rice, 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, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, line a sheet pan with foil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the sheet pan and arrange skin side down. Drizzle with olive oil. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven. 

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

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the togarashi. In a large pan (nonstick, if you have one), heat a drizzle 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.* Transfer to a cutting board; when cool enough to handle, slice crosswise. Rinse and wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the shishito pepper pieces, sliced onions, sliced bell peppers, and corn kernels; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the vinegar (carefully, as the liquid may splatter), soy sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked rice; 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: Thinly slice the cucumbers into rounds. In a bowl, combine the sliced cucumbers and mirin; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Roughly chop the cashews. In a bowl, combine the gochujang and date syrup. Serve the roasted fish with the finished rice. Top the fish with the sauce. Garnish with the marinated cucumbers and chopped cashews. 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: Roughly chop the lettuce. Roughly chop the peanuts. Pick the mint leaves off the stems. In a large bowl, whisk together the honey (kneading the packet before opening), sesame oil, tahini, 1 tablespoon of olive oil, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Add the chopped lettuce and remaining cooked vegetables. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced chicken. Garnish with the chopped peanuts, sesame seeds, and mint leaves (tearing just before adding). Enjoy! 

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

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