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. 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. 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 rice to the pot of boiling water. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

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, skin side down. Evenly top with the mango chutney. Drizzle with olive oil. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven.

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Mexican 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 chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; when cool enough to handle, slice crosswise. 

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

In the pan of reserved fond, 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 lightly browned and slightly softened. Add the halved tomatoes, vinegar, and as much of the chopped jalapeño pepper and 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 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; add the cilantro sauce. 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: Roughly chop the lettuce. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons; halve the lime crosswise. In a bowl, combine the labneh and lime zest. Season with salt and pepper. In a separate, large bowl, combine the honey (kneading the packet before opening), the juice of both lime halves, 2 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dressing to be. Season with salt and pepper. Roughly chop the peanuts. To the bowl of honey-chipotle dressing, add the chopped lettuce and remaining cooked vegetables. Toss to combine. Taste, then season with salt and pepper if desired. Serve the sliced chicken over the salad. Garnish with the lime labneh and chopped peanuts. 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: Peel and small dice the orange. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then small dice. Combine the diced orange and diced avocado in a bowl; drizzle with olive oil and season with salt and pepper. Serve the roasted fish with the finished rice and vegetables. Garnish with the orange-avocado salsa and sesame seeds. Enjoy! 

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.

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