Sweet Chili Shrimp & Rice Bar

Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Trim green beans if necessary. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

Toss zucchini on one side of a baking sheet with a drizzle of oil, a pinch of salt, and pepper.

Toss green beans on empty side of sheet with a drizzle of oil, a pinch of salt, and pepper. (For 4 servings, toss zucchini and green beans on two separate sheets.)

Roast on top rack until veggies are browned and tender, 10-12 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)

While veggies roast, in a medium bowl, toss together cabbage and carrot mix, half the vinegar, 1 tsp sugar, and a pinch of salt until combined (all the vinegar and 2 tsp sugar for 4 servings). Refrigerate until ready to serve.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, undisturbed, until browned, 2 minutes. Continue cooking, stirring occasionally, until chicken is cooked through, 2-4 minutes more.

Stir in sweet soy glaze, half the chili sauce, and ¼ cup water (½ cup for 4 servings); cook until sauce has reduced and chicken is coated, 30-60 seconds.

In a small bowl, combine mayonnaise, remaining chili sauce, and as much Sriracha as you like (we used ½ tsp; 1 tsp for 4 servings).