High-heat roast/tray-bake; chicken to 175°F (79°C) at the thigh.

• Cod — 12 oz (1 whole small fish (or 2 chicken thighs))
• Butternut squash — ½ cup
• Kale — 2 cups
• Garlic-infused olive oil — 1 Tbsp
• Lemon
• Herbs
• Sea salt

1. Heat oven to 425°F (220°C); roast the butternut ~20 minutes.
2. Roast the whole fish ~20 minutes (≈10 min per inch) until it flakes, or roast chicken thighs to 175°F (79°C).
3. Sauté the kale; serve with lemon and herbs.

Whole-roast fish (~10 min/inch at 425°F) or roast chicken thighs; veg alongside.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.