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Sous-vide chicken breast, sliced and finished with a bright lemon-herb sauce — olive oil, fresh parsley and chives, a touch of Dijon and honey — over roasted golden potatoes with green beans and roasted cherry tomatoes.

Roasted chicken thigh tossed in a honey-chipotle glaze — sweet, smoky, with a mild heat — over roasted sweet potatoes with broccoli and charred corn.

Bulgogi-style ground beef tossed in a sticky soy-garlic-ginger glaze with gochujang, over green-onion rice with sesame broccoli and roasted rainbow carrots. Scallions and toasted sesame to finish.

Roasted salmon over coconut rice with crispy Brussels sprouts and roasted rainbow carrots, plus a side cup of honey-soy glaze to drizzle on top.

No-bake peanut butter bites with oats, whey protein, and chocolate — a six-pack of grab-and-go snacks.