Roast the chicken and potatoes

• Preheat the oven to 200 °C.
• Toss the chicken drumsticks and potato wedges with olive oil, garlic, paprika, salt and pepper on a baking tray.
• Roast until the chicken is cooked through and the potatoes are golden, about 40 min.

Make the kofta

• Mix the ground beef with grated onion, chopped parsley, kofta spices, salt and pepper.
• Shape into small oblong kofta or patties.
• Cook in a hot pan or on a tray in the oven until browned and cooked through, about 12 min.

Whisk the tahini sauce

• Combine the tahini, lemon juice, crushed garlic and salt in a bowl.
• Whisk in the water gradually until pourable, adding more water a spoonful at a time if needed.
• Taste and adjust with more lemon juice or salt.

Cook the 6-minute eggs

• Bring enough water to a boil to fully cover the eggs.
• Gently lower in the eggs and cook 6 min (6 min 30 s if cold), keeping the heat high.
• Transfer to an ice bath for 3 min, then peel.

Bake the cottage cheese muffins

• Preheat the oven to 180 °C and line a muffin pan.
• Whisk the cottage cheese, eggs, oat flour, baking powder and honey, then fold in the blueberries.
• Divide into the pan and bake until set and golden, about 22 min.

Blend the chocolate date balls

• Blend the dates, almond flour, cacao powder, syrup, nut butter and salt in a food processor until smooth.
• Roll into small balls.
• Chill until firm, about 30 min.

Assemble the meal prep boxes

• Portion the chicken and potatoes, kofta with sliced tomatoes and peppers, eggs, muffins and date balls into containers.
• Store in the fridge.