Step 1

Cook wild rice blend as instructed on the package or in the Instant Pot for 28 minutes on high pressure plus full natural pressure release.

Step 2

Preheat the oven to 400 F.

Step 3

Add diced red onion, diced bell pepper, diced zucchini, asparagus, cherry tomatoes, and chicken to a large baking sheet. Drizzle with avocado oil and season with sea salt, pepper, poultry seasoning, and red pepper flakes and use your hands to mix in well.

Step 4

Roast the vegetables and chicken for 12-15 minutes. SET AN ALARM (!!!)

Step 5

In the meantime, (if rice is finished cooking), heat a skillet over medium heat.

Step 6

Add a drizzle of avocado oil to the hot skillet, then add chopped spring onion, crushed garlic, and grated ginger to the skillet and sauté for about 1 minute. Then add about 2/3 of the cooked wild rice blend, the julienned carrot, and broccoli florets and stir fry until vegetables become vibrant in color.

Step 7

Add frozen peas, soy sauce and sesame seed and keep stirring until well combined and the peas defrosted.

Step 8

Remove half of the rice stir-fry and add to one of our lunch containers.

Step 9

Move the other half still remaining in the skillet all to one side and add whisked eggs to the empty side of the skillet and scramble there, then mix with the rice/veggies, and once well-combined serve into one of your lunch containers.

Step 10

Return the pan to the heat and fry paper-towel-dried shrimp for one minute per side in a little avocado oil and season with sea salt and pepper while in the pan.

Step 11

Divide the remaining 1/3 of rice still in your pot between the two empty lunch containers, add half of the chicken to one container and the other half to the other container. Add roasted red onion, zucchini and bell pepper to one rice/chicken bowl and roasted asparagus and cherry tomatoes to the other.

Step 12

Store in the refrigerator for up to 4 days. Eat either cold or reheat the day you'll eat it.