Wellness Meal Prep Bundle

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; heat to boiling on high. Wash and dry the fresh produce. Peel the carrots. Halve lengthwise, then cut crosswise into 1-inch pieces. 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. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Roughly chop the roasted red peppers; place in a bowl. Add the tzatziki and season with salt and pepper. Stir to combine. In a separate bowl, combine the tomato achaar, date syrup, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. In a separate, large bowl, whisk together the honey (kneading the packet before opening), vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Using a zester or the small side of a box grater, finely grate the orange to get 1 tablespoon. Halve the orange crosswise. Roughly chop the cashews. In a bowl, combine the orange zest and chopped cashews. Season with salt and pepper.

Line two sheet pans with foil. Place the spinach in a bowl. Drizzle with olive oil; season with salt and pepper. Toss to coat. Transfer the carrot pieces, diced onions, and diced bell peppers to one sheet pan. Drizzle with olive oil; season with salt, pepper, and the shawarma spice blend. Toss to coat; arrange in an even layer. Roast 12 to 15 minutes, or until lightly browned and mostly tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully place the seasoned spinach on top of the partially roasted vegetables. Roast 3 to 4 minutes, or until the spinach is wilted and the vegetables are tender when pierced with a fork. Transfer to the bowl of hot honey; toss to combine. Taste, then season with salt and pepper if desired.

Meanwhile, transfer half the achaar-date sauce to a separate bowl and set aside. Pat the fish dry with paper towels. Season with salt and pepper. Transfer to the remaining sheet pan, skin side down. Evenly top with the remaining achaar-date sauce. Roast 12 to 15 minutes, or until browned and cooked through.* Remove from the oven. Evenly top with the juice of 1 orange half and the reserved achaar-date sauce.

Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the juice of the remaining orange half, half the dressed vegetables, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the za’atar. 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 chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the drained beans, raisins, capers, remaining dressed vegetables, and 1/2 cup of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and heated through. Turn off the heat. 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 parsley leaves and stems. Serve the sliced chicken with the cooked beans and vegetables. Garnish with the red pepper tzatziki, almonds, and chopped parsley. 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: Pick the mint leaves off the stems. Serve the roasted fish with the vegetable farro. Garnish with the labneh, orange zest cashews and mint leaves (tearing just before adding). Enjoy! 

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