Coconut-crusted seafood, citrus chicken and savory breakfast tacos with sesame rice and roasted vegetables

For Crispy Baked Coconut Crusted Shrimp with Sweet Chili Sauce, I recommend reheating a single layer uncovered at 350°F for 8–12 minutes, checking that the center is hot. For Scrambled Egg & Ground Chicken Breakfast Tacos with Guacamole, I would remove the paper and guacamole, cover the filling, and microwave in 30-second intervals until it is heated through. I would refrigerate both promptly, eat them within 3–4 days, and add their sauce or guacamole after heating.

I paired Orange Dijon Baked Chicken Thighs & Breast with orange slices and rosemary sprigs, while Crispy Baked Pecan-Crusted Salmon with Honey Mustard Dressing has a chopped pecan coating and lemon wedges. The two mustard accompaniments belong to different dishes, so I would keep that distinction when serving. Sesame Cilantro & Edamame Basmati Rice gives either protein a side with visible edamame and sesame, and the roasted okra adds another vegetable option.