Fajita-Spiced Chicken

• Toss potatoes on a baking sheet with a large drizzle of oil, a pinch of salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, core and dice bell pepper into 1⁄2-inch pieces. Dice tomato into 1⁄2-inch pieces. Trim and thinly slice scallions. Drain and rinse beans. Quarter lime. • In a large bowl, toss together bell pepper, tomato, scallions, beans, 1 TBSP olive oil, 1⁄2 tsp Fajita Spice Blend (you’ll use more later), 1 tsp salt, juice from three lime wedges, and pepper until well combined (for 4 servings, use 2 TBSP olive oil, 1 tsp Fajita Spice Blend, 2 tsp salt, and juice from six lime wedges). Refrigerate until ready to serve.

• Pat pork* dry with paper towels and season all over with 2 tsp Fajita Spice Blend (4 tsp for 4 servings), a pinch of salt, and pepper. (Be sure to measure the Fajita Spice Blend— we sent more!) • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat.

Swap in chicken* or salmon* for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or salmon (skin sides down) until skin is crisp, 5-7 minutes. Flip salmon and cook until cooked through, 1-2 minutes more.

• Add 1 TBSP butter (2 TBSP butter for 4 servings) to pan with pork; baste pork with melted butter until thoroughly coated. • Transfer pork to a cutting board to rest at least 3 minutes. TIP: You can start plating the potatoes and salad while the pork rests.