Mediterranean and Tex-Mex meal prep with rosemary garlic filet mignon, chicken fajitas and citrus cod

For Mild Blackened Chicken Breasts with Fresh Pico de Gallo, I recommend removing the pico before reheating and spooning it back over the hot chicken. I would reheat a refrigerated portion covered at 350°F, starting with 15–20 minutes and checking that the center is hot. For Lemon Orange Cod Fish Filet, I would plan on eating it within the first two days and freeze any cooked portions intended beyond the three-to-four-day refrigerator window.

I like the different roles peppers play in Chicken Breast Fajita Strips with Bell Peppers and Mediterranean Baked Mini Bell Peppers with Kalamata Olives and Feta. In the fajitas, the strips mingle with the chicken; in the Mediterranean dish, the peppers sit beneath a visible layer of cheese and olives. Beside those softer vegetables, I use Roasted Green Beans Almondine for the contrast of whole beans and sliced almonds.