Wellness Meal Prep Bundle

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and thinly slice the onions. Finley chop the prunes. Cut off and discard the stems of the shishito peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the weeknight hero 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.* Transfer to a cutting board; when cool enough to handle, slice crosswise. Wipe out the pan. 

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

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and the Spanish spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Wipe out the pan.

Meanwhile, in a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, shishito pepper pieces, and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the vinegar (carefully, as the liquid may splatter), as much of the red pepper flakes as you’d like, and as much of the pickled jalapeño pepper 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 couscous. Add the romesco sauce, capers, chopped prunes, and a drizzle of olive oil. 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: Halve, pit, and medium dice the peaches. Halve the tomatoes. Thinly slice the cucumbers into rounds. Combine in a large bowl. Add the cilantro sauce and remaining cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired. Halve the lime crosswise. In a separate bowl, combine the honey (kneading the packet before opening) and the juice of 1 lime half (you will have extra). Serve the sliced chicken with the salad. Top the chicken with the honey-lime sauce. 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 pistachios. Pick the mint leaves off the stems. Serve the finished couscous topped with the cooked shrimp. Garnish with the chopped pistachios, tzatziki, and mint leaves (tearing just before adding). 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 shrimp and couscous in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.