BBQ chicken with Chef Chris Ratel’s sweet-smoky sauce, served with mac ’n’ cheese and pepper jack–cheddar crust. Contains milk, fish, wheat, soy, and mustard.

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

Bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

Naan pizza with tomato sauce, mozzarella, and pepperoni, finished with a drizzle of hot honey for a sweet-spicy kick.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Baked mac and cheese with seasoned ground beef, topped with pepper jack and crispy breadcrumbs.

This dish is all about the long simmer of the bolognese sauce, which comes finished with white wine. Very comforting!

Adobo-roasted pork tacos on corn tortillas, topped with pineapple and charred salsa verde.

Beef picadillo style enchiladas with pepper, potatoes and raisins.

Buttermilk-marinated fried chicken strips with a honey-gochujang dip that balances sweet heat with sesame and garlic.

Caribbean-style chicken and potato stew with coconut milk, served with basmati rice and black beans.

Sweet and tangy grilled chicken over jollof rice with roasted spicy plantains—a bold, flavorful West African-inspired meal.

Tricolor rotini with chicken, shrimp, Andouille sausage, peppers, and creamy Creole rosé sauce.

Chicken in a silky butter tomato sauce with cumin-pea rice.

Rigatoni in creamy vegan vodka sauce with eggplant, lentil, and pumpkin “meatballs.”

Seared chicken in a creamy sun-dried tomato–garlic sauce with a hint of gochujang, served with asparagus and Basmati rice.

Shrimp andouille jambalaya with zucchini and mushroom gravy.

NYC-style grilled chicken with rice, vegetables, and tahini or hot sauce.

Baked tilapia with lemon, garlic, and dill is served with fresh arugula and a rich Cajun cream sauce for a flavorful, wholesome meal.

Mission-style burrito with chipotle-guajillo chicken, black beans, rice, and a three-cheese blend.

Meat lovers lasagna with beef, sausage, and pork bolognese, layered with fresh pasta, béchamel, ricotta, and basil.

Juicy lamb burger on brioche with mozzarella, tzatziki, and pickled onions, served with roasted sweet potato wedges.

Jerk-spiced grilled chicken thighs served with roasted plantains and kidney bean rice—a sweet, smoky Caribbean-inspired dish.

Roasted jerk flank steak with a herby marinade. Served with roasted cabbage, coconut rice, red kidney beans, and extra jerk sauce on the side.

Crispy potato and peas samosa served with a fresh arugula and cherry tomato salad, tangy mango chutney, and creamy masala yogurt sauce.

Haitian-style vegetable stew with coconut black bean rice and sweet plantains.

Vegetarian korma-style curry with vegetables, cannellini beans, and basmati rice.

Grilled lemon-herb shrimp with Mediterranean grains, Greek salad, and green goddess dressing.

Seared chicken with jasmine fried rice, vegetables, and lemon-ginger scallion sauce.

Spicy Indian beef vindaloo with jasmine rice, naan, and raita.

Linguine “drunken noodles” with garlic, Thai chili, basil, and a savory Pad Kee Mao sauce.

Beef ragù with pappardelle, herbed Parmesan, and basil.

Tender ribeye, chickpeas, and Brussels sprouts are tossed in a thick, mild curry, all served over a bed of rice.

Shawarma-spiced grilled chicken with pearl couscous, caramelized onions, pickled cabbage, and tangy amba aioli.

Mission-style burrito with braised beef, beans, rice, three cheeses, salsa verde, and crema in a crispy flour tortilla.

Pork-chive dumplings with dumpling sauce and yu choy.

Crispy pork cutlet served over rich curry with rice and pickled daikon.

Spicy jerk shrimp served with coconut rice, red kidney beans, sweet roasted plantains, and a side of cabbage.

Double smash burger with American cheese, pickles, onions, and gochujang aioli.

Creamy spicy rigatoni topped with a crispy chicken cutlet, parmesan, and scallions.

Homemade beef picadillo, melted cheese, yellow rice, tortilla crumbles, and lime.

Roasted hoisin salmon with Brussels sprouts and ginger-scallion jasmine rice.

Butter shrimp with pea-carrot basmati pilaf.

Double jerk chicken with spiced mango sauce.

Prana shrimp bowl with rainbow slaw, grains, walnuts, and turmeric-orange vinaigrette.

Beef bunny chow with pickled cucumbers and sweet potato tots.

Pomegranate-oregano chicken with garlic-chive potato purée and spinach.

Rigatoni in a nutty brown butter, white miso, and four-cheese sauce, topped with toasted breadcrumbs and parmesan.

Smoky sausage, peppers, and basil in a rich tomato sauce over dirty rice, with a crisp cucumber salad.

Chicken, tomato, jalapeño, and mozzarella tacos with avocado-cilantro sauce and Greek yogurt.

Grilled garlic-lemon chicken with sautéed peppers, yellow rice, and sofrito black beans.

Gumbo blends African, French, and Choctaw flavors with shrimp, sausage, vegetables, rice, and spices.

Slow-braised pork in chile-tomato sauce with fried garlic, served with rice and peas.

Brazilian-style creamy tomato chicken with mushrooms, served over white rice.

Creamy fajita chicken casserole with avocado, peppers, cheddar, and Mexican rice.

Tender chicken simmered in a creamy, spiced tomato curry with warm garam masala, served over fragrant basmati rice.

Chipotle chicken tinga tucked into crispy handmade empanadas, with polenta and chipotle mayo.

Chipotle-roasted pulled chicken folded into a crisp quesadilla with cotija and chihuahua cheese, with pico de gallo and smashed avocado.

Slow-braised pulled chicken in a smoky, mild chipotle sauce, rolled in corn tortillas with melted cheese and a side of arroz verde.

Tender chicken simmered in a thick, creamy peanut stew with sweet potatoes, served over rice.

Golden-fried tilapia with spicy rocoto mayo, served alongside crispy rice-and-bean tacu tacu.

Al dente cavatappi in a decadent four-cheese sauce with tender adobo-spiced chicken, finished with herbed cheesy breadcrumbs.

Panko-and-parmesan-crusted chicken tenders with a savory crust, served with honey mustard. (2-serving protein)

Penne in a spicy pink sauce — marinara and alfredo combined — with grana padano cheese.

Mexican street corn salad with cotija, lime, and paprika mayo.

Rigatoni cacio e pepe with Parmesan and black pepper.

Singapore-style chicken curry with garlic-ginger rice.

Chicken stir-fried with crisp vegetables and red bell peppers over long chow mein noodles.

Seasoned ground beef and vegetables topped with buttery whipped potatoes and melted cheddar.

Cheese tortellini in a buttery Parmesan sauce with peas, served with roasted carrots.

Chef Chris serves cavatappi pasta in a creamy pecorino sauce with butter and a touch of black pepper—simple, cozy, and kid-friendly.

Three peeled hard boiled eggs with a side of salsa verde.

Tender grilled flank steak over rice with fresh red onions and cherry tomatoes, plus creamy tahini and spicy hot sauce.

Fettuccine in a slow-cooked meat bolognese, finished with parmesan and parsley.

This warming beef and black bean chili is perfect for a cool night. It's served with a soft cheddar and corn muffin to soak up all the savory flavors.

Roman comfort: pasta, cheese, black pepper, joy.

Chef John’s soulful meatballs, simmered in rich, spicy marinara.

Grilled soy-ginger chicken over brown rice with fresh vegetables.

Classic beef meatloaf with onion, garlic, and parsley, glazed in a sweet-savory tomato sauce and served with extra on the side.

Chef James’s burger features a juicy grilled beef patty, smoked Gouda, crisp romaine, pickles, and tangy Big Mac-style sauce on a toasted potato bun. A rich, savory, crave-worthy classic in every bite.

Citrus-marinated salmon with sofrito black beans, fried plantains, jalapeño-garlic sauce, and spicy onion-pepper relish.

Plant-based potato and mushroom enchiladas with vegan mozzarella, poblano sauce, quinoa, black beans, and pico de gallo.

Indian-inspired dish of tender beef and sweet potatoes in mild coconut curry, paired with creamy mashed cauliflower for a hearty, flavorful, low-carb comfort meal.

Grilled flat iron steak is tender, juicy, and deeply beefy, served with roasted potatoes, charred peppers, and green beans.

Garlic-herb grilled skirt steak over a Greek grain salad with feta, olives, spinach, farro, quinoa, and green goddess dressing.

Arctic char with crispy skin, zesty citrus-cucumber pico, and sweet maduros.

Chilled soba noodles with tender poached shrimp, a yuzu dipping sauce, and marinated cucumber salad.

Plump shrimp sautéed in a buttery garlic sauce with roasted tomatoes, over creamy pecorino mashed potatoes.

Herb-packed beef meatballs with mint, oregano, and parsley, with pearl couscous, blistered cherry tomatoes, and tzatziki.

Grilled jerk shrimp and penne in a creamy coconut sauce with sautéed bell peppers, onion, and garlic.

Lamb shank with creamy saffron-infused mashed potatoes. Served alongside roasted broccolini and an herby gremolata. Contains milk, wheat, soybeans, celery.

Smoky-sweet BBQ-glazed chicken with warm spices, served with creamy breadcrumb-topped mac and cheese and a side of ranch.

Lobster in fragrant coconut curry with sticky rice and coconut asparagus poriyal.

Smoky BBQ brisket on a potato bun with pickles and creamy coleslaw.

Kashmiri-inspired chicken karahi with dried apricots and saffron rice.

Tender adobo-braised lamb enchiladas with melted cheese, green rice, and pickled onions.

Al dente rigatoni in a classic pomodoro sauce with dollops of whipped ricotta, basil pesto, and toasted breadcrumbs.

Ground beef empanadas with a bright, spicy chimichurri, served with jalapeño-cheddar mashed potatoes.

Kale salad with blackened Cajun shrimp, tossed in a jalapeño honey-cumin dressing and topped with pepitas, feta, and cherry tomatoes.

Hearty chicken Cobb with greens, corn, black beans, guacamole, and green goddess dressing.

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

Rotini pasta salad with tomatoes, mozzarella, olives, basil, roasted peppers, prosciutto, and red wine vinaigrette.

A hearty chickpea-and-lentil stew with squash, kale, and warming Moroccan spices — plant-based and protein-rich.

Grilled chicken breast over nutty farro with green peas, chickpeas, feta, red onion, and spinach, with guacamole ranch.

Marinated chicken breast with cilantro rice, baby spinach, black beans, and fresh guacamole.

Slow-braised brisket with vegetables, served with roasted Yukon potatoes, harissa-maple carrots, and horseradish crème.

Protein-packed Cobb with grilled chicken, kale, veggies, egg, blue cheese, smoky vegan bacon, and avocado ranch.

Achiote-marinated pork slow-cooked until tender, over herby green rice with a bright Mayan sauce.

Creamy custard-style flan with vanilla and caramel topping, baked until smooth and rich.

Gooey dark chocolate brownie with white miso for a sweet and savory depth, topped with flake salt and extra chocolate chips.

Scoop into a classic treat with this moist carrot cake, packed with fresh carrots, crunchy walnuts, and sweet currants.

Brimming with indulgence, soak into layers of moist pumpkin cake, bursting with warm spices, topped with a rich cream cheese frosting.

Signature tres leches features guava-soaked sponge cake layered with tangy cream cheese whip and topped with toasted coconut-lime chips.

Honey Greek yogurt layered with berry compote and crunchy flax-pumpkin seed granola.

For this decadent French toast, Chef John soaks thick slices in eggs, milk, cream, vanilla, and cinnamon—this process infuses the bread with flavor and ensures it becomes wonderfully custardy when griddled.

Crispy breakfast quesadillas with eggs, bacon, and cheddar, served with salsa roja and crema.

Golden pancakes served with creamy honey butter and bright strawberry compote—simple, comforting, and delicious.

A hearty chorizo and egg burrito with beans, queso, and adobo potatoes, served with salsa verde and crema.

Moist carrot muffins with warm spices, walnuts, currants, and a tangy lemon glaze.

Overnight oats with chia, blueberry compote, fresh berries, and toasted coconut.

Three peeled hard boiled eggs with a side of salsa verde.

Mission-style breakfast burrito with black beans, eggs, veggies, sofrito, three cheeses, salsa verde, and crema.

Ripe bananas, blueberries, Greek yogurt, and vanilla in a lightly sweet loaf.

Soft banana bread, naturally sweet with bananas, honey, and agave, finished with vanilla-honey Greek yogurt.

Whole-wheat blueberry pancakes with a cheesy, protein-packed egg bite.

Slightly sweet buttermilk cornbread is topped with hot honey and truffle-salted whipped butter—making every bite irresistible.

Delight in BBQ chicken with Chef Chris Ratel's sweet and smoky sauce, paired with gooey mac 'n' cheese topped with pepper jack-cheddar crumb crust. Contains milk, fish, wheat, soybeans, mustard. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Esther Choi's take on a classic Japanese comfort food, this bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini. Contains cereals containing gluten, wheat, soybeans, sesame seeds. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Hearty chicken Cobb with greens, corn, black beans, guacamole, and green goddess dressing.

This Mission-style burrito by Chef Jose Garces is loaded with Cuban-style picadillo ground beef, golden raisins, olives, capers, and bold spices—plus black beans, white rice, and a melty trio of cheeses. Wrapped in a soft flour tortilla, pressed to crispy perfection, and served with salsa verde and Mexican crema. Cravings: crushed. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Rotini pasta salad with tomatoes, mozzarella, olives, basil, roasted peppers, prosciutto, and red wine vinaigrette.

Kale salad with blackened Cajun shrimp, tossed in a jalapeño honey-cumin dressing and topped with pepitas, feta, and cherry tomatoes.

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Revitalize your body with a crisp, green fusion of watermelon, apple, spinach, and lemon, plus dandelion for a powerful, natural detox.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

BBQ chicken with Chef Chris Ratel’s sweet-smoky sauce, served with mac ’n’ cheese and pepper jack–cheddar crust. Contains milk, fish, wheat, soy, and mustard.

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

Baked mac and cheese with seasoned ground beef, topped with pepper jack and crispy breadcrumbs.

Tricolor rotini with chicken, shrimp, Andouille sausage, peppers, and creamy Creole rosé sauce.

Meat lovers lasagna with beef, sausage, and pork bolognese, layered with fresh pasta, béchamel, ricotta, and basil.

Grilled lemon-herb shrimp with Mediterranean grains, Greek salad, and green goddess dressing.

Double smash burger with American cheese, pickles, onions, and gochujang aioli.

Cheese tortellini in a buttery Parmesan sauce with peas, served with roasted carrots.

Chef Chris serves cavatappi pasta in a creamy pecorino sauce with butter and a touch of black pepper—simple, cozy, and kid-friendly.

Garlic-herb grilled skirt steak over a Greek grain salad with feta, olives, spinach, farro, quinoa, and green goddess dressing.

Slow-braised brisket with vegetables, served with roasted Yukon potatoes, harissa-maple carrots, and horseradish crème.

Smoky BBQ brisket on a potato bun with pickles and creamy coleslaw.

Creamy custard-style flan with vanilla and caramel topping, baked until smooth and rich.

Gooey dark chocolate brownie with white miso for a sweet and savory depth, topped with flake salt and extra chocolate chips.

Scoop into a classic treat with this moist carrot cake, packed with fresh carrots, crunchy walnuts, and sweet currants.

Brimming with indulgence, soak into layers of moist pumpkin cake, bursting with warm spices, topped with a rich cream cheese frosting.

Signature tres leches features guava-soaked sponge cake layered with tangy cream cheese whip and topped with toasted coconut-lime chips.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Revitalize your body with a crisp, green fusion of watermelon, apple, spinach, and lemon, plus dandelion for a powerful, natural detox.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Rotini pasta salad with tomatoes, mozzarella, olives, basil, roasted peppers, prosciutto, and red wine vinaigrette.

Kale salad with blackened Cajun shrimp, tossed in a jalapeño honey-cumin dressing and topped with pepitas, feta, and cherry tomatoes.

For this decadent French toast, Chef John soaks thick slices in eggs, milk, cream, vanilla, and cinnamon—this process infuses the bread with flavor and ensures it becomes wonderfully custardy when griddled.

Slightly sweet buttermilk cornbread is topped with hot honey and truffle-salted whipped butter—making every bite irresistible.

Traditional Mexican-style tacos featuring slow-roasted, adobo-rubbed pork shoulder. Served on soft corn tortillas and topped with sweet cubed pineapple and zesty charred salsa verde.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Savory beef picadillo enchiladas prepared with a blend of bell peppers, potatoes, and raisins for a touch of sweetness. Wrapped in corn tortillas and topped with traditional sauce and cheese.

Tex-mex style pork tacos featuring spicy braised pork cooked barbacoa-style until pull-apart tender. Served in soft corn tortillas with queso fresco, Mexican crema, and homemade salsa roja, with a side of red rice.

Shrimp andouille jambalaya with zucchini and mushroom gravy.

Double jerk chicken with spiced mango sauce.

Juicy lamb burger on brioche with mozzarella, tzatziki, and pickled onions, served with roasted sweet potato wedges.

Seared chicken with jasmine fried rice, vegetables, and lemon-ginger scallion sauce.

Spicy Indian beef vindaloo with jasmine rice, naan, and raita.

Soft banana bread, naturally sweet with bananas, honey, and agave, finished with vanilla-honey Greek yogurt.

Pomegranate-oregano chicken with garlic-chive potato purée and spinach.

Gumbo blends African, French, and Choctaw flavors with shrimp, sausage, vegetables, rice, and spices.

Plant-based potato and mushroom enchiladas with vegan mozzarella, poblano sauce, quinoa, black beans, and pico de gallo.

Tender adobo-braised lamb enchiladas with melted cheese, green rice, and pickled onions.

Two cheesy quesadillas stuffed with Mexican-spiced scrambled eggs, crispy bacon, and melted cheddar cheese. Served with sides of fresh salsa roja and crema for dipping.

Overnight oats with chia, blueberry compote, fresh berries, and toasted coconut.

Honey Greek yogurt layered with berry compote and crunchy flax-pumpkin seed granola.

Whole-wheat blueberry pancakes with a cheesy, protein-packed egg bite.

Slightly sweet buttermilk cornbread is topped with hot honey and truffle-salted whipped butter—making every bite irresistible.

Creamy custard-style flan with vanilla and caramel topping, baked until smooth and rich.

Gooey dark chocolate brownie with white miso for a sweet and savory depth, topped with flake salt and extra chocolate chips.

Scoop into a classic treat with this moist carrot cake, packed with fresh carrots, crunchy walnuts, and sweet currants.

Brimming with indulgence, soak into layers of moist pumpkin cake, bursting with warm spices, topped with a rich cream cheese frosting.

Signature tres leches features guava-soaked sponge cake layered with tangy cream cheese whip and topped with toasted coconut-lime chips.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Revitalize your body with a crisp, green fusion of watermelon, apple, spinach, and lemon, plus dandelion for a powerful, natural detox.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Buttermilk-marinated fried chicken strips with a honey-gochujang dip that balances sweet heat with sesame and garlic.

Chicken in a silky butter tomato sauce with cumin-pea rice.

Seared chicken in a creamy sun-dried tomato–garlic sauce with a hint of gochujang, served with asparagus and Basmati rice.

Jerk-spiced grilled chicken thighs served with roasted plantains and kidney bean rice—a sweet, smoky Caribbean-inspired dish.

Roasted jerk flank steak with a herby marinade. Served with roasted cabbage, coconut rice, red kidney beans, and extra jerk sauce on the side.

Crispy potato and peas samosa served with a fresh arugula and cherry tomato salad, tangy mango chutney, and creamy masala yogurt sauce.

Spicy jerk shrimp served with coconut rice, red kidney beans, sweet roasted plantains, and a side of cabbage.

Prana shrimp bowl with rainbow slaw, grains, walnuts, and turmeric-orange vinaigrette.

Beef bunny chow with pickled cucumbers and sweet potato tots.

Indian-inspired dish of tender beef and sweet potatoes in mild coconut curry, paired with creamy mashed cauliflower for a hearty, flavorful, low-carb comfort meal.

Lobster in fragrant coconut curry with sticky rice and coconut asparagus poriyal.

Kashmiri-inspired chicken karahi with dried apricots and saffron rice.

Creamy custard-style flan with vanilla and caramel topping, baked until smooth and rich.

Gooey dark chocolate brownie with white miso for a sweet and savory depth, topped with flake salt and extra chocolate chips.

Scoop into a classic treat with this moist carrot cake, packed with fresh carrots, crunchy walnuts, and sweet currants.

Brimming with indulgence, soak into layers of moist pumpkin cake, bursting with warm spices, topped with a rich cream cheese frosting.

Signature tres leches features guava-soaked sponge cake layered with tangy cream cheese whip and topped with toasted coconut-lime chips.

Slightly sweet buttermilk cornbread is topped with hot honey and truffle-salted whipped butter—making every bite irresistible.

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Revitalize your body with a crisp, green fusion of watermelon, apple, spinach, and lemon, plus dandelion for a powerful, natural detox.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Tender chicken simmered in a creamy, spiced tomato curry with warm garam masala, served over fragrant basmati rice.

BBQ chicken with Chef Chris Ratel’s sweet-smoky sauce, served with mac ’n’ cheese and pepper jack–cheddar crust. Contains milk, fish, wheat, soy, and mustard.

Jerk-spiced grilled chicken thighs served with roasted plantains and kidney bean rice—a sweet, smoky Caribbean-inspired dish.

Seared chicken in a creamy sun-dried tomato–garlic sauce with a hint of gochujang, served with asparagus and Basmati rice.

Bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini.

Smoky-sweet BBQ-glazed chicken with warm spices, served with creamy breadcrumb-topped mac and cheese and a side of ranch.

Tender chicken simmered in a thick, creamy peanut stew with sweet potatoes, served over rice.

Shawarma-spiced grilled chicken with pearl couscous, caramelized onions, pickled cabbage, and tangy amba aioli.

All the sizzling flavors of chicken fajitas in a creamy baked casserole, served with Mexican rice.

Panko-and-parmesan-crusted chicken tenders with a savory crust, served with honey mustard. (2-serving protein)

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

Hearty chicken Cobb with greens, corn, black beans, guacamole, and green goddess dressing.

Sweet and tangy grilled chicken over jollof rice with roasted spicy plantains—a bold, flavorful West African-inspired meal.

NYC-style grilled chicken with rice, vegetables, and tahini or hot sauce.

Tender chicken thighs simmered in a mildly spiced, creamy curry with potatoes and carrots, over aromatic garlic-ginger rice.

Creamy spicy rigatoni topped with a crispy chicken cutlet, parmesan, and scallions.

Al dente cavatappi in a decadent four-cheese sauce with tender adobo-spiced chicken, finished with herbed cheesy breadcrumbs.

Chicken thighs in an ultra-creamy tomato sauce with garlic, onion, mushrooms, and a touch of Dijon, over fluffy jasmine rice.

Chicken stir-fried with crisp vegetables and red bell peppers over long chow mein noodles.

Mission-style burrito with chipotle-guajillo chicken, black beans, rice, and a three-cheese blend.

Slow-braised pulled chicken in a smoky, mild chipotle sauce, rolled in corn tortillas with melted cheese and a side of arroz verde.

Chicken, tomato, jalapeño, and mozzarella tacos with avocado-cilantro sauce and Greek yogurt.

Chipotle-roasted pulled chicken folded into a crisp quesadilla with cotija and chihuahua cheese, with pico de gallo and smashed avocado.

Chipotle chicken tinga tucked into crispy handmade empanadas, with polenta and chipotle mayo.

Enjoy a Mission-style chicken burrito with chipotle chicken, black beans, rice, and three cheeses, served with salsa verde and crema, from Chef Jose Garces. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Honey Greek yogurt layered with berry compote and crunchy flax-pumpkin seed granola.

For this decadent French toast, Chef John soaks thick slices in eggs, milk, cream, vanilla, and cinnamon—this process infuses the bread with flavor and ensures it becomes wonderfully custardy when griddled.

Crispy breakfast quesadillas with eggs, bacon, and cheddar, served with salsa roja and crema.

Golden pancakes served with creamy honey butter and bright strawberry compote—simple, comforting, and delicious.

A hearty chorizo and egg burrito with beans, queso, and adobo potatoes, served with salsa verde and crema.

Moist carrot muffins with warm spices, walnuts, currants, and a tangy lemon glaze.

Overnight oats with chia, blueberry compote, fresh berries, and toasted coconut.

Three peeled hard boiled eggs with a side of salsa verde.

Mission-style breakfast burrito with black beans, eggs, veggies, sofrito, three cheeses, salsa verde, and crema.

Ripe bananas, blueberries, Greek yogurt, and vanilla in a lightly sweet loaf.

Whole-wheat blueberry pancakes with a cheesy, protein-packed egg bite.

Take a Diet Coke break with this refreshing, no-calorie soft drink

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Get ready to turn up the heat! This daring blend of pineapple, ghost pepper, and turmeric is your fiery go-to for a metabolism boost.

Revitalize your body with a crisp, green fusion of watermelon, apple, spinach, and lemon, plus dandelion for a powerful, natural detox.

Ground beef empanadas with a bright, spicy chimichurri, served with jalapeño-cheddar mashed potatoes.

Sweet and tangy grilled chicken over jollof rice with roasted spicy plantains—a bold, flavorful West African-inspired meal.

Al dente rigatoni in a classic pomodoro sauce with dollops of whipped ricotta, basil pesto, and toasted breadcrumbs.

Bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini.

Chipotle-roasted pulled chicken folded into a crisp quesadilla with cotija and chihuahua cheese, with pico de gallo and smashed avocado.

Achiote-marinated pork slow-cooked until tender, over herby green rice with a bright Mayan sauce.

Boneless chicken breast with pearl couscous, creamy mozzarella, arugula, and cherry tomatoes.

Tender sliced ribeye, chickpeas, and brussels sprouts in a thick, mild Japanese-style curry over rice.

Tender chicken simmered in a creamy, spiced tomato curry with warm garam masala, served over fragrant basmati rice.

Baked tilapia with lemon, garlic, and dill is served with fresh arugula and a rich Cajun cream sauce for a flavorful, wholesome meal.

Mission-style burrito with braised beef, beans, rice, three cheeses, salsa verde, and crema in a crispy flour tortilla.

Linguine “drunken noodles” with garlic, Thai chili, basil, and a savory Pad Kee Mao sauce.

Beef ragù with pappardelle, herbed Parmesan, and basil.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Herb-packed beef meatballs with mint, oregano, and parsley, with pearl couscous, blistered cherry tomatoes, and tzatziki.

Grilled jerk shrimp and penne in a creamy coconut sauce with sautéed bell peppers, onion, and garlic.

Fettuccine in a slow-cooked meat bolognese, finished with parmesan and parsley.

Seasoned ground beef and vegetables topped with buttery whipped potatoes and melted cheddar.

A hearty chickpea-and-lentil stew with squash, kale, and warming Moroccan spices — plant-based and protein-rich.

Creamy spicy rigatoni topped with a crispy chicken cutlet, parmesan, and scallions.

Al dente cavatappi in a decadent four-cheese sauce with tender adobo-spiced chicken, finished with herbed cheesy breadcrumbs.

Chilled soba noodles with tender poached shrimp, a yuzu dipping sauce, and marinated cucumber salad.

Shawarma-spiced grilled chicken with pearl couscous, caramelized onions, pickled cabbage, and tangy amba aioli.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

Tender chicken simmered in a thick, creamy peanut stew with sweet potatoes, served over rice.

Grilled chicken breast over nutty farro with green peas, chickpeas, feta, red onion, and spinach, with guacamole ranch.

Penne in a spicy pink sauce — marinara and alfredo combined — with grana padano cheese.

Marinated chicken breast with cilantro rice, baby spinach, black beans, and fresh guacamole.

Shrimp andouille jambalaya with zucchini and mushroom gravy.

Homemade beef picadillo, melted cheese, yellow rice, tortilla crumbles, and lime.

Mission-style burrito with chipotle-guajillo chicken, black beans, rice, and a three-cheese blend.

Naan pizza with tomato sauce, mozzarella, and pepperoni, finished with a drizzle of hot honey for a sweet-spicy kick.

Adobo-roasted pork tacos on corn tortillas, topped with pineapple and charred salsa verde.

NYC-style grilled chicken with rice, vegetables, and tahini or hot sauce.

Plump shrimp sautéed in a buttery garlic sauce with roasted tomatoes, over creamy pecorino mashed potatoes.

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

A warming beef and black bean chili served with a cheddar corn muffin.

Jerk-spiced grilled chicken thighs served with roasted plantains and kidney bean rice—a sweet, smoky Caribbean-inspired dish.

Tender chicken thighs simmered in a mildly spiced, creamy curry with potatoes and carrots, over aromatic garlic-ginger rice.