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What You’ll Use
Roasted achiote chicken
Cooked black beans
Sliced red onion
To prep the one-skillet chicken, preheat the oven to 400°F. Cut the potatoes into bite-size pieces. Trim the asparagus, snapping off any woody ends, and cut it into bite-size pieces. Remove the chicken from the packaging and pat dry with paper towels.
Pile the potatoes in a large cast-iron skillet or oven-proof pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Place the chicken on top of the potatoes, drizzle with 1 tablespoon olive oil, and season with salt and pepper on both sides. Transfer the skillet to the oven and roast until the potatoes are tender and chicken juices run clear when pricked with a knife, about 35 minutes.
Transfer the chicken to a board and let rest. Add the asparagus to the pan, scattering it between the potatoes. Drizzle the asparagus with 1 tablespoon olive oil, and season with a pinch of salt. Return the skillet to the oven and continue to roast until the asparagus is tender, 5 to 10 minutes longer. Slice the chicken against the grain, transfer to an airtight container, and refrigerate. Let the potatoes and asparagus cool, transfer to a separate container, and refrigerate.
To prep the salad, bring a pot of water to a boil. Add 3 eggs and cook until done to your liking, 7 minutes for soft-boiled. Using a slotted spoon, transfer the eggs to a bowl of cold water. When the eggs are cool enough to handle, peel them. Transfer the peeled eggs to an airtight container and refrigerate.
Step 5Cut off the base of the little gems and separate the leaves. Slice the radishes. Thinly slice the red onion. Transfer to airtight containers and refrigerate.