• Boil a very large pot of water. Add a lid to the pot to speed the time it takes to boil.
• Preheat oven to 425F/220C.
• Lay out chicken onto a parchment lined sheet tray and season with salt and pepper.
• Lay the salmon onto a parchment lined sheet tray skin side down, and season with salt and pepper
• Bake both the chicken and salmon at 425F/220C
• At around the 15 minute mark, check the Salmon. It's done cooking when the internal temp reaches 130-140F/55-60C.
• The chicken should be done after cooking for between 20-25 minutes depending on the size of the breasts. They're done when the internal temperature reaches 150-160F/65-70C
• Eat immediately or transfer salmon and chicken to wide, flat storage containers in the fridge (lid off) to cool.
• Salt the now-boiling water well and add in chopped broccoli. Cook for about 90 seconds or until the broccoli has softened, but still has a little bite to it. Transfer the broccoli to a wire rack to drain. Then into paper towel lined containers for storage in the fridge.
• Add the carrots into the boiling water and cook for 3-4 minutes until just tender, but still a little snappy. Transfer to a wire rack to drain.
• Add the kale to the boiling water and cook for about 2 minutes. Transfer to wire rack to drain then load into paper towel lined storage containers.
• Add the brussel sprouts to the boiling water and cook for 3-4 minutes. Transfer to wire rack to drain then load into paper towel lined storage containers.
• Increase oven temperature to 475F/245C.
• To cook the rice, combine 800g water with 600g rice and a very large pinch of salt. Stir and set to cook on the white rice setting. Store in a container or two in the fridge until ready to use.
• Slice potatoes in half. Replace the parchment paper from one of the protein sheet trays with a fresh sheet and add on sliced potatoes. Add a generous squeeze of olive oil and a large pinch of salt. Toss on the sheet tray to coat and arrange potatoes cut side down.
• Peel and cut sweet potatoes into bite size cubes. Replace parchment paper from the second protein sheet tray with a fresh sheet and add diced sweet potatoes. Drizzle with olive oil and salt and toss to evenly coat.
• Add both trays of potatoes into the oven to cook at 475F/245C. Cook for about 25 minutes until roasted, tender, and charred around the edges. Transfer potatoes into paper towel lined containers and store in the fridge.
• If you'd like to make your own sauces, i've linked to recipes for all of them (except chili crisp) above

COMBINING INGREDIENTS INTO MEALS:

SIMPLE MEDITERRANEAN SALAD:

• 
• Arugula
• Roasted red peppers, chopped
• Pepperoncinis
• Marinated olives
• Feta, crumbled
• Pickled red onions
• 4oz/100-120g chopped chicken
• Balsamic vinaigrette: grainy mustard, aged balsamic, and olive oil (mixed or shaken together)
  

SUSHI INSPIRED SALAD:

• Arugula
• Raw shredded cabbage
• Blanched broccoli
• Sushi ginger, chopped
• 4oz/100-120g cooked salmon
• Avocado, chopped
• Roasted seaweed or furikake
• Sesame ginger dressing
  

KIMCHI RICE BOWL:

• Rice
• Cooked carrot
• Cooked brussel sprouts
• Cooked kale
• 4-6oz/120-170g chicken
• Microwave the items above then top with:
• Kimchi
• Gochujang sauce
• Roasted sesame seeds
  

SALMON TERIYAKI BOWL:

• Rice
• Cooked broccoli
• Cooked brussel sprouts
• 4-6oz/120-170g salmon
• Microwave the items above then top with:
• Teriyaki sauce
• Chili crisp
  

SIMPLE CHICKEN ENTREE:

• 1 Chicken breast
• Cooked Broccoli
• Cooked potatoes
• Heat ingredients above, then drizzle with pesto
• salmon dinner
  

SIMPLE SALMON ENTREE:

• 1 Piece salmon
• Cooked kale
• Cooked sweet potatoes
• Heat ingredients above, then drizzle with pesto
  

CHICKEN TOMATILLO TACOS:

• Wet tortillas under water then warm them through in a nonstick pan
• Add 2 oz/60g chopped chicken (per taco)
• Crumbled feta
• Tomatillo salsa
• Pickled jalapenos
• Arugula
  

FISH TACOS:

• Wet tortillas under water then warm them through in a nonstick pan
• Weekday guac
• avocado mashed with a squeeze of lime juice & a pinch of salt, garlic powder, onion powder, chili flake
• 2oz Heated flaked salmon (per taco)
• Raw shredded cabbage mixed with a pinch of salt, honey, lime juice, and olive oil
• Tomatillo salsa
• Pickled red onions