Slow-braised beef birria quesadillas with Oaxaca & mozzarella, served with consommé, avocado sauce, and red cabbage slaw.

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.

A delicious chickpea curry with coconut rice and veggies, by Chef Lena Elkousy.

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.

Herb-grilled chicken over al dente fettuccine tossed in a creamy Alfredo sauce infused with white truffle oil.

Classic Sunday sauce with tender meatballs, marinara, and spicy Italian sausage.

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.

Tex-Mex pork tacos with spicy braised barbacoa-style pork, queso fresco, crema, and salsa roja, served with red rice.

Plant-based enchiladas with potatoes, mushrooms, spinach, and vegan mozzarella, topped with creamy poblano sauce. Served with black bean quinoa and pico de gallo.

Inspired by her mother’s Sunday tradition, Chef Aarthi’s comforting chicken is gently spiced with coriander and cumin, served with steamed jasmine rice and hearty spinach dal for a warm taste of home.

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

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.

Eclectic jambalaya featuring juicy shrimp, smoky andouille pork sausage, charred zucchini, and a rich mushroom gravy for a classic Cajun flavor profile.

Chef Chase’s NYC-style grilled chicken plate features tender marinated chicken over rice with red onions and cherry tomatoes, served with your choice of creamy tahini or bold, spicy hot sauce.

Creamy penne pasta with jerk chicken and sautéed bell peppers—a rich, spicy Italian-Jamaican fusion.

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.

Relish the fiery boldness of New Orleans, captured in every mouthful of crawfish and shrimp Étouffée. crafted by Chef Akhtar Nawab.

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

Roasted chicken thighs served with a rich, creamy masala sauce and jasmine rice. Accompanied by a savory side of roasted chickpea daal seasoned with Indian spices, cilantro, and fresh lime juice.

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

Plump shrimp and chewy udon noodles in a rich "marry me" cream sauce with gochujang and sun-dried tomatoes.

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

Pasta shells stuffed with spinach and ricotta, baked in marinara and topped with mozzarella and Parmesan.

Savory Tofu, blended with tomatoes and coconut milk, served with aromatic basmati rice, peas and vegan butter.

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

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

Hearty Mediterranean bowl with lemon-herb grilled chicken, Greek salad, farro, quinoa, and spinach, topped with crispy chickpeas and green goddess dressing.

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.

Think of this as the crown jewel of vegetarian curries. Golden koftas, made from mashed potato, paneer, cashews, and raisins, are gently tucked into a silky tomato-cashew sauce laced with garam masala, cardamom, and fenugreek. The curry gets its signature richness from a swirl of cream and clarified butter, while cumin-scented basmati rice soaks it all up.

Dumplings with Junzi Kitchen's homemade dumpling sauce for dipping and scallions for garnish, plus a side of yu choy to round out the meal

Chef Aarthi puts a lighter spin on the traditional Saag Paneer, a classic North Indian dish made with cumin, butter, and and all kinds of greens — like spinach and mustard greens. Her version includes creamy ricotta, plus naan and cumin rice to soak up all the good sauce.

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 two crispy beef patties, American cheese, lettuce, pickles, caramelized onions, and spicy gochujang aioli on a potato bun.

Pan-Asian shrimp over coconut-lime cauliflower “couscous” with roasted vegetables and mango-ginger relish.

Light and flaky baked swai served with roasted shiitake mushrooms and stir-fried bok choy, finished with a sweet and savory citrus ponzu sauce.

Roasted chicken breast in a rich Chettinad-style curry made with tomatoes, garlic, ginger, and coconut milk. Served with cumin-spiced roasted zucchini and a blend of basmati rice, quinoa, fonio, and millet.

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

Tender roasted pork shoulder glazed in a sweet-savory Char Siu sauce, finished with sesame seeds, fresh green onions, and extra sauce for drizzling.

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

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

Chef Meena’s luxurious Shrimp Butter Masala features yogurt-marinated, grilled shrimp simmered in a rich, creamy tomato sauce infused with garam masala and fenugreek, served alongside a fragrant pea and carrot Basmati rice pilaf.

Chinese-style dumplings, packed full of juicy chicken and flavored with lemongrass, all wrapped up in thin, chewy dough.

A flavor-packed burrito with Cuban pork pernil, black beans, red rice, queso fresco, and pico de gallo, served with guacamole.

Chef Aarthi’s award-winning chicken biryani layers fragrant saffron rice with caramelized onions, mint, rose water, and tender chicken, complemented by dried cranberries and cooling cucumber-mint raita for a perfectly balanced bite. Contains milk, wheat.

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.

Dijon-maple roasted salmon with apple cider glaze, sweet potatoes, green beans, and farro.

Savor Chef Chris Ratel's slow-cooked pulled pork with chipotle BBQ sauce, paired with a grilled corn salad inspired by Mexican street corn.

Ground chicken and turkey together with spinach and feta, and rolls it all into meatballs that simmer away in a punchy Puttanesca sauce, naturally savory from capers and olives.

BBQ-braised pulled chicken over warm corn succotash with beans, tomatoes, peppers, cilantro, and pickled onions. Sweet, smoky, spicy, and summery.

Traditional Tamil South Indian chicken curry with a rich coconut base and tender chicken thighs. Served with aromatic jasmine rice and garlicky broccoli.

Chef Akhtar braises chicken thighs low and slow in a creamy suiza sauce, served over a roasted corn, kale, quinoa, and farro salad. The dish comes served with blistered mini peppers and a chipotle-lime vinaigrette.

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.

Slow-braised ground beef dish simmered with raisins, olives, capers, and warm spices. Served with fluffy rice, black beans, fresh cilantro, and a squeeze of lime—every bite is sweet, savory, and deeply satisfying. Contains milk, soybeans, celery.

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.

Double-dredged crispy fried chicken with BBQ spice over a buttermilk-cornmeal waffle, finished with masala butter and miso hot honey.

Crispy mango-habanero chicken bites with mashed red potatoes and roasted broccoli.

Healthy turkey taco skillet with seasoned ground turkey and basmati rice.

Kashmiri-style chicken curry with basmati rice, roasted cauliflower, and peas.

Cuban mojo pork with white rice, black beans, and sweet plantains.

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

Chicken Parmesan ciabatta with mozzarella and sundried tomato sauce.

Beef albóndigas and penne in smoky chipotle cream sauce.

Perfectly cooked rigatoni pasta is tossed in Chef Fabio's famous bolognese sauce and topped with a parmigiano cream.

Rigatoni cacio e pepe with Parmesan and black pepper.

Singapore-style chicken curry with garlic-ginger rice.

Chinese braised pork with rice, yu choy, and soy egg.

Mustard-smoked pulled pork with sweet-tangy barbecue sauce.

Spicy chicken tenders with truffle potatoes and maple mustard.

Firecracker chicken with Kokuho rice and broccoli.

Honey chipotle shrimp with basmati rice and roasted broccoli.

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

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 chicken bowl with roasted vegetables and spicy tahini sauce.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Moist red velvet cake with cream cheese buttercream frosting.

Buttery vanilla wafers, housemade strawberry compote, and airy vanilla pudding whipped with fresh cream.

Mixed berry crumble combined with sweet-tart berries and a buttery, crunchy streusel topping for a delicious fruity dessert.

Peanut butter protein bars with cranberries, oats, hemp seeds, and chocolate.

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.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

Chef Santiago Lopez's take on a classic, protein-packed breakfast. His version of Steak and Eggs brings together seasoned flank steak and eggs, served along with Mexican home fries and sautéed spinach.

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

Greek yogurt with cinnamon-spiced peaches and crunchy granola.

Banana protein muffins with chocolate chips.

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

Vanilla protein pudding layered with milk-soaked ladyfingers, banana jam, and whipped cream.

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

This simple, all-American breakfast sandwich hits the spot any day of the week! Inspired by New York bodegas, Chef Pat's breakfast sandwich features creamy baked eggs, crispy bacon, and melted yellow American cheese, all on a fluffy potato bun.

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 Santiago Lopez brings his hometown favorite to life with rich beef birria, slow-braised and tucked into cheesy quesadillas with Oaxaca and mozzarella. Served with the savory braising broth, creamy avocado sauce, and crisp red cabbage slaw, this dish is bold, comforting, and unforgettable. Contains milk, wheat, soybeans. 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!

A delicious chickpea curry with coconut rice and veggies, by Chef Lena Elkousy. Contains coconut. 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!

Chef Santiago Lopez's take on a classic, protein-packed breakfast. His version of Steak and Eggs brings together seasoned flank steak and eggs, served along with Mexican home fries and sautéed spinach. 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!

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

Slow-braised ground beef dish simmered with raisins, olives, capers, and warm spices. Served with fluffy rice, black beans, fresh cilantro, and a squeeze of lime—every bite is sweet, savory, and deeply satisfying.

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.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

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

Tender marinated chicken breast seasoned with turmeric, cumin, and garam masala in a velvety tomato-butter sauce. Served with fluffy jasmine rice and roasted green beans.

Kids’ spaghetti with roasted tomato sauce and Parmesan.

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

Golden-roasted salmon in a mild curry leaf, tamarind, and ginger Moilee sauce, served with jasmine rice and green beans.

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.

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

Hearty Mediterranean bowl with lemon-herb grilled chicken, Greek salad, farro, quinoa, and spinach, topped with crispy chickpeas and green goddess dressing.

Double smash burger with two crispy beef patties, American cheese, lettuce, pickles, caramelized onions, and spicy gochujang aioli on a potato bun.

Pan-Asian shrimp over coconut-lime cauliflower “couscous” with roasted vegetables and mango-ginger relish.

Dijon-maple roasted salmon with apple cider glaze, sweet potatoes, green beans, and farro.

Savor Chef Chris Ratel's slow-cooked pulled pork with chipotle BBQ sauce, paired with a grilled corn salad inspired by Mexican street corn.

BBQ-braised pulled chicken over warm corn succotash with beans, tomatoes, peppers, cilantro, and pickled onions. Sweet, smoky, spicy, and summery.

Grilled chicken bowl with roasted vegetables and spicy tahini sauce.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Moist red velvet cake with cream cheese buttercream frosting.

Buttery vanilla wafers, housemade strawberry compote, and airy vanilla pudding whipped with fresh cream.

Vanilla protein pudding layered with milk-soaked ladyfingers, banana jam, and whipped cream.

Mixed berry crumble combined with sweet-tart berries and a buttery, crunchy streusel topping for a delicious fruity dessert.

Peanut butter protein bars with cranberries, oats, hemp seeds, and chocolate.

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.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

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

Kids’ spaghetti with roasted tomato sauce and Parmesan.

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

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.

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.

Plant-based enchiladas with potatoes, mushrooms, spinach, and vegan mozzarella, topped with creamy poblano sauce. Served with black bean quinoa and pico de gallo.

Eclectic jambalaya featuring juicy shrimp, smoky andouille pork sausage, charred zucchini, and a rich mushroom gravy for a classic Cajun flavor profile.

Relish the fiery boldness of New Orleans, captured in every mouthful of crawfish and shrimp Étouffée. crafted by Chef Akhtar Nawab.

Roasted chicken thighs served with a rich, creamy masala sauce and jasmine rice. Accompanied by a savory side of roasted chickpea daal seasoned with Indian spices, cilantro, and fresh lime juice.

Think of this as the crown jewel of vegetarian curries. Golden koftas, made from mashed potato, paneer, cashews, and raisins, are gently tucked into a silky tomato-cashew sauce laced with garam masala, cardamom, and fenugreek. The curry gets its signature richness from a swirl of cream and clarified butter, while cumin-scented basmati rice soaks it all up.

Light and flaky baked swai served with roasted shiitake mushrooms and stir-fried bok choy, finished with a sweet and savory citrus ponzu sauce.

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

A flavor-packed burrito with Cuban pork pernil, black beans, red rice, queso fresco, and pico de gallo, served with guacamole.

Ground chicken and turkey together with spinach and feta, and rolls it all into meatballs that simmer away in a punchy Puttanesca sauce, naturally savory from capers and olives.

Chef Akhtar braises chicken thighs low and slow in a creamy suiza sauce, served over a roasted corn, kale, quinoa, and farro salad. The dish comes served with blistered mini peppers and a chipotle-lime vinaigrette.

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.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

Banana protein muffins with chocolate chips.

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

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

Greek yogurt with cinnamon-spiced peaches and crunchy granola.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Moist red velvet cake with cream cheese buttercream frosting.

Buttery vanilla wafers, housemade strawberry compote, and airy vanilla pudding whipped with fresh cream.

Vanilla protein pudding layered with milk-soaked ladyfingers, banana jam, and whipped cream.

Mixed berry crumble combined with sweet-tart berries and a buttery, crunchy streusel topping for a delicious fruity dessert.

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.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

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 marinated chicken breast seasoned with turmeric, cumin, and garam masala in a velvety tomato-butter sauce. Served with fluffy jasmine rice and roasted green beans.

Inspired by her mother’s Sunday tradition, Chef Aarthi’s comforting chicken is gently spiced with coriander and cumin, served with steamed jasmine rice and hearty spinach dal for a warm taste of home.

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.

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

Plump shrimp and chewy udon noodles in a rich "marry me" cream sauce with gochujang and sun-dried tomatoes.

Savory Tofu, blended with tomatoes and coconut milk, served with aromatic basmati rice, peas and vegan butter.

Chef Aarthi puts a lighter spin on the traditional Saag Paneer, a classic North Indian dish made with cumin, butter, and and all kinds of greens — like spinach and mustard greens. Her version includes creamy ricotta, plus naan and cumin rice to soak up all the good sauce.

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

Roasted chicken breast in a rich Chettinad-style curry made with tomatoes, garlic, ginger, and coconut milk. Served with cumin-spiced roasted zucchini and a blend of basmati rice, quinoa, fonio, and millet.

Golden-roasted salmon in a mild curry leaf, tamarind, and ginger Moilee sauce, served with jasmine rice and green beans.

Chef Aarthi’s award-winning chicken biryani layers fragrant saffron rice with caramelized onions, mint, rose water, and tender chicken, complemented by dried cranberries and cooling cucumber-mint raita for a perfectly balanced bite. Contains milk, wheat.

Traditional Tamil South Indian chicken curry with a rich coconut base and tender chicken thighs. Served with aromatic jasmine rice and garlicky broccoli.

Kashmiri-style chicken curry with basmati rice, roasted cauliflower, and peas.

Classic tiramisu with coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa.

Moist red velvet cake with cream cheese buttercream frosting.

Buttery vanilla wafers, housemade strawberry compote, and airy vanilla pudding whipped with fresh cream.

Vanilla protein pudding layered with milk-soaked ladyfingers, banana jam, and whipped cream.

Mixed berry crumble combined with sweet-tart berries and a buttery, crunchy streusel topping for a delicious fruity dessert.

Peanut butter protein bars with cranberries, oats, hemp seeds, and chocolate.

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.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

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.

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.

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)

Double-dredged crispy fried chicken with BBQ spice over a buttermilk-cornmeal waffle, finished with masala butter and miso hot honey.

Inspired by her mother’s Sunday tradition, Chef Aarthi’s comforting chicken is gently spiced with coriander and cumin, served with steamed jasmine rice and hearty spinach dal for a warm taste of home.

Tender marinated chicken breast seasoned with turmeric, cumin, and garam masala in a velvety tomato-butter sauce. Served with fluffy jasmine rice and roasted green beans.

Traditional Tamil South Indian chicken curry with a rich coconut base and tender chicken thighs. Served with aromatic jasmine rice and garlicky broccoli.

BBQ-braised pulled chicken over warm corn succotash with beans, tomatoes, peppers, cilantro, and pickled onions. Sweet, smoky, spicy, and summery.

Savor Chef Chris Ratel's slow-cooked pulled pork with chipotle BBQ sauce, paired with a grilled corn salad inspired by Mexican street corn.

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

Roasted chicken thighs served with a rich, creamy masala sauce and jasmine rice. Accompanied by a savory side of roasted chickpea daal seasoned with Indian spices, cilantro, and fresh lime juice.

Ground chicken and turkey together with spinach and feta, and rolls it all into meatballs that simmer away in a punchy Puttanesca sauce, naturally savory from capers and olives.

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.

Chef Chase’s NYC-style grilled chicken plate features tender marinated chicken over rice with red onions and cherry tomatoes, served with your choice of creamy tahini or bold, spicy hot sauce.

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

Hearty Mediterranean bowl with lemon-herb grilled chicken, Greek salad, farro, quinoa, and spinach, topped with crispy chickpeas and green goddess dressing.

Chef Akhtar braises chicken thighs low and slow in a creamy suiza sauce, served over a roasted corn, kale, quinoa, and farro salad. The dish comes served with blistered mini peppers and a chipotle-lime vinaigrette.

Creamy penne pasta with jerk chicken and sautéed bell peppers—a rich, spicy Italian-Jamaican fusion.

Herb-grilled chicken over al dente fettuccine tossed in a creamy Alfredo sauce infused with white truffle oil.

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.

Chicken enchiladas under a bright tomatillo-and-cream-cheese green mole, served with rice and pickled onions.

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.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

Chef Santiago Lopez's take on a classic, protein-packed breakfast. His version of Steak and Eggs brings together seasoned flank steak and eggs, served along with Mexican home fries and sautéed spinach.

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

Greek yogurt with cinnamon-spiced peaches and crunchy granola.

Banana protein muffins with chocolate chips.

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

Vanilla protein pudding layered with milk-soaked ladyfingers, banana jam, and whipped cream.

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.

Jumpstart your senses! This powerhouse blend awakens your taste buds while delivering a burst of vitamins and antioxidants for lasting energy.

Slow-braised beef birria quesadillas with Oaxaca & mozzarella, served with consommé, avocado sauce, and red cabbage slaw.

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

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.

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

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.

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

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

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.

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.

Creamy penne pasta with jerk chicken and sautéed bell peppers—a rich, spicy Italian-Jamaican fusion.

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

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

A delicious chickpea curry with coconut rice and veggies, by Chef Lena Elkousy.

Soy-braised pork shoulder, tender and savory, over white rice with yu choy and a soy-marinated egg.

Eclectic jambalaya featuring juicy shrimp, smoky andouille pork sausage, charred zucchini, and a rich mushroom gravy for a classic Cajun flavor profile.

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.

Chef Chase’s NYC-style grilled chicken plate features tender marinated chicken over rice with red onions and cherry tomatoes, served with your choice of creamy tahini or bold, spicy hot sauce.

Herb-grilled chicken over al dente fettuccine tossed in a creamy Alfredo sauce infused with white truffle oil.

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

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.