Stop cooking from scratch every night. This 'Triple-Threat' base uses a high-heat roasting method to create a versatile protein and vegetable foundation. By using a neutral but punchy seasoning blend (Smoked Paprika + Garlic), this batch transitions seamlessly from Mexican to Mediterranean to Comfort Food without flavor fatigue.

Scale these ingredients to fill your sheet pans. Pro Tip: If you are prepping more than 6 portions, use two separate trays to avoid 'steaming' the vegetables.

• Chicken Thighs or Breast:

  0

  g, cut into 1-inch cubes (Thighs stay juicier for reheating).
• Bell Peppers (Mixed Colors):

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  large, sliced into strips.
• Red Onions:

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  large, wedged.
• The 'Universal' Rub:

  0

  tbsp Smoked Paprika,

  0

  tsp Garlic Powder,

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  tsp Cumin, and salt/pepper.
• Neutral Oil:

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  tbsp

Efficiency is about touch-time. Do all your chopping before the heat goes on.

We want charred edges and juicy centers. Set your oven to 220°C (425°F).

Note: Flip the pieces halfway through the timer to ensure even browning. Let the mix cool for 10 minutes before boxing up for the week.

Divide your batch into thirds and deploy these 10-minute finishers:

• Night 1: Street Tacos. Flash-sear a portion in a dry pan to get extra crispy edges. Serve in charred corn tortillas with lime-pickled onions and avocado.
• Night 2: Smoked Paprika Pasta. Boil rigatoni. Toss the warmed base with the pasta, a splash of heavy cream, and plenty of Parmesan. The spices in the chicken create an instant 'sauce' with the cream.
• Night 3: Mediterranean Grain Bowls. Serve cold or room temp over quinoa or farro. Add cucumber, Kalamata olives, and a big dollop of hummus or tzatziki.