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 medium dice the onions. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve the tomatoes. Quarter and deseed the lemon. In a bowl, combine the labneh and the juice of 2 lemon wedges. Season with salt and pepper. Drain and rinse the beans.

Line a sheet pan with foil. Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. Transfer to the sheet pan, skin side down. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven.

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Spanish spice blend; stir to coat. In a large pan (nonstick, if you have one), 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. Leaving any browned bits (or fond) in the pan, 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 diced onions and diced bell peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spinach, vinegar, demi-glace, roasted red peppers, and as much of the red pepper flakes 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 combined and the spinach is wilted. Transfer half the cooked vegetables to a large bowl.

To the pan of the remaining cooked vegetables, add the couscous, currants, and capers. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 2 cups of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Tightly cover the pan with foil (or a lid) and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Add the harissa paste, honey (kneading the packet before opening), and cooked chicken. Stir to combine. Taste, then season with salt and pepper if desired.

To the bowl of cooked vegetables, add the drained beans, salsa verde, and the juice of the remaining lemon wedges. Toss 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: Pick the mint leaves off the stems. Serve the finished skillet garnished with the feta (crumbling before adding), sweety drop peppers, and mint leaves (tearing just before adding). 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 pickled peppadew peppers. Serve the finished salad topped with the roasted fish. Garnish with the chopped peppadew peppers, almonds, and lemon labneh. Enjoy! 

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

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