Wellness Meal Prep Bundle

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. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onions. Halve the tomatoes. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Medium dice the mango. Drain and rinse the chickpeas.

Add the barley to the pot of boiling water and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, line a sheet pan with foil. Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the Cajun spice blend. Transfer to the sheet pan, skin side down. 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 Spanish 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. 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 sliced peppers and sliced onions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes and halved peas. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Add the tomato paste, vinegar, 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 constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Transfer half the cooked vegetables to the pot of cooked barley. Add the diced mango and a drizzle of olive oil to the pot; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

To the pan of remaining cooked vegetables, add the drained chickpeas, romesco sauce, and currants; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly 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: Halve the lime crosswise. Roughly chop the pistachios. Roughly chop the pickled jalapeño pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the cilantro sauce, the juice of 1 lime half (you will have extra), and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Serve the roasted fish with the finished barley. Drizzle with the spicy cilantro sauce. Garnish with the chopped pistachios. 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: Place the saffron in a bowl; add 1 teaspoon of hot water. Set aside to steep (or bloom) at least 5 minutes. Roughly chop the peppadew peppers. Pick the mint leaves off of the stems. To the bowl of steeped saffron, add the mayonnaise; season with salt and pepper. Stir to combine. Serve the finished chickpeas and vegetables topped with the sliced chicken and saffron mayo. Garnish with the chopped peppadew peppers, mint leaves (tearing just before adding), and almonds. Enjoy! 

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