Wellness Meal Prep Bundle

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve and peel the onions; cut into 1-inch-wide wedges. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Medium dice the sweet potatoes. Halve, pit, and medium dice the peaches. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the diced peaches and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil; season with salt and pepper. Stir to coat.

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, in a large bowl, whisk together the vinegar and maple syrup; season with salt and pepper. Line two sheet pans with foil. Transfer the onion wedges, diced bell peppers, and diced sweet potatoes to one sheet pan. Drizzle with olive oil; season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of maple-vinegar mixture. Toss to coat. Taste, then season with salt and pepper if desired.

Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the shawarma spice blend. Transfer to the remaining sheet pan, skin side down. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven.

Transfer half the dressed vegetables to the pot of cooked rice. Add the cilantro sauce; 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 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.* 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.

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 lemon crosswise; remove the seeds. In a bowl, combine the tahini, date syrup, the juice of 1 lemon half (you will have extra), 2 teaspoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Roughly chop the lettuce. Roughly chop the peppadew peppers. Roughly chop the pistachios. In a large bowl, combine the chopped lettuce and tahini dressing. Serve the dressed lettuce topped with the roasted fish, remaining dressed vegetables, chopped peppadew peppers, feta (crumbling before adding), and 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: Roughly chop the peanuts. Serve the sliced chicken over the finished rice. Garnish with the jalapeño-peach salsa (including any liquid), chopped peanuts, and cotija. Enjoy! 

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