Meal prep building blocks: baked chicken and salmon, blanched vegetables, rice and roasted potatoes

Bring a large pot of very salty water to a boil. Preheat the oven to 425F.

Lay the chicken on a parchment-lined sheet tray and season the top with salt and black pepper. Season the top of the skin-on salmon the same way on a second tray.

Bake both at 425F for about 20 minutes.

Cut the broccoli, Brussels sprouts, carrots and kale into bite-sized pieces, slicing the kale stem end thinly.

Pull the salmon at 130 to 140F internal; pull the chicken about five minutes later at over 150 and below 160F. Transfer to storage containers and cool in the fridge with the lids off.

Blanch the broccoli about 90 seconds, until tender but still snappy; move to paper-towel-lined containers and into the fridge.

Boil the carrots 3 to 4 minutes until tender and snappy; drain on a wire rack.

Boil the kale 2 minutes and the Brussels sprouts 3 to 4 minutes. Pack into containers and refrigerate.

Combine 800 g water, 600 g medium grain rice and salt in a rice cooker and cook on the white rice setting, about 25 minutes.

Halve the baby potatoes onto a fresh sheet of parchment on the used sheet tray; toss with olive oil and salt and arrange cut side down.

Peel the sweet potatoes, cut into bite-sized cubes, and toss with oil and salt on the second tray.

Roast both trays at 475F, about 20 to 25 minutes, until browned and crisp.

Move the rice and potatoes into containers (potatoes on paper towel) and refrigerate.