Wellness Meal Prep Bundle

Preheat the oven 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 for bulk cooking. Halve and peel the red onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Quarter the lime. Peel and medium dice the orange. Halve the cucumbers lengthwise; thinly slice crosswise. In a bowl, combine the diced orange, sliced cucumbers, and apple cider vinegar. Drizzle with olive oil; season with salt and pepper.

Line two sheet pans with foil. Pat the chicken dry with paper towels. Drizzle with olive oil. Season 2 chicken breasts on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). Season the remaining chicken breasts on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). Transfer to one sheet pan. Roast 18 to 20 minutes, 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.

Meanwhile, transfer the broccoli florets and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

Add the farro to the pot of boiling water. Cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and the weeknight hero spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the spinach and the juice of 2 lime wedges; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Transfer to the pot of cooked farro. Add the juice of the remaining lime wedges and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Combine the red wine vinegar, 2 teaspoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Combine the guacamole and yogurt. Taste, then season with salt and pepper if desired.

Halve the lemon crosswise. Combine the tahini, date syrup, the juice of 1 lemon half (you will have extra), and 1 teaspoon of water. Season with salt and pepper.

Combine the ponzu sauce, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted broccoli and onion 

• 1/4 cooked shrimp 

Transfer half the marinated cucumbers to 2 small containers. Transfer the spicy vinaigrette to 2 separate small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable farro 

• 1/4 cooked shrimp 

Transfer the creamy guacamole to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted broccoli and onion 

• 1 sliced za’atar-seasoned chicken breast 

Transfer the remaining marinated cucumbers to 2 small containers. Transfer the tahini-lemon sauce to 2 separate small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable farro 

• 1 sliced togarashi-seasoned chicken breast 

Transfer the sweet and spicy ponzu sauce to 2 small containers.

Wash and dry the kale; separate the leaves from the stems. Roughly chop the leaves. Place half the chopped kale in a bowl; drizzle with olive oil and season with salt and pepper. Using your hands, massage the kale until softened. Roughly chop the pistachios and cipolline onions. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the seasoned kale with the shrimp and vegetables and marinated cucumbers. Garnish each serving with the spicy vinaigrette, chopped pistachios, and chopped onions.

Roughly chop the pepitas. Heat the finished shrimp and vegetable farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy guacamole and chopped pepitas.

Place the remaining chopped kale in a bowl; drizzle with olive oil and season with salt and pepper. Using your hands, massage the kale until softened. Roughly chop the pickled peppers. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the seasoned kale with the chicken and vegetables and marinated cucumbers. Garnish each serving with the tahini-lemon sauce, feta (crumbling before adding), and chopped pickled peppers.

Heat the finished chicken and vegetable farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet and spicy ponzu sauce and sesame seeds.