Carb Conscious with Chicken & Shrimp

Carb Conscious

with Chicken & Shrimp

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Discover meal prep designed for a healthy lifestyle. These recipes replace refined carbohydrates with high-fiber foods like veggies and whole grains, all with 42g or less of net carbs per serving.

This week's meals are:
• Hot Honey Chicken with Quinoa & Vegetables
• Mexican Chicken Salad with Parmesan-Lime Dressing
• Shrimp & Creamy Guacamole with Vegetable Quinoa & Pepitas
• Smoky Shrimp Salad with Almonds & Romesco Dressing

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
fresh
ingredients
Carb Conscious with Chicken & Shrimp
Title
  • 2 Tbsps Roasted Pistachios
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Raw Pepitas
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ½ lb Grape Tomatoes
  • 2 Zucchini
  • 2 Romaine Lettuce Hearts
  • 2 Poblano Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 6 oz Green Beans
  • 1 cup Red Quinoa
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 18 oz Chopped Chicken Breast
  • 3 oz Radishes
  • 4 Scallions
  • 1 Lime
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 Tbsp Honey
  • ¼ cup Grated Parmesan Cheese
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ cup Guacamole
  • ¼ cup Sour Cream
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Mayonnaise
  • 1½ tsps Calabrian Chile Paste

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Get This Recipe Delivered
Cook the quinoa
1 Cook the quinoa

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Cook the chicken

Meanwhile, pat the chicken dry with paper towels. Season with salt, pepper, and the weeknight hero spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Cook the chicken
Cook the shrimp
3 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt, pepper, and the smoky spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

4 Prepare the remaining ingredients

Wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Cut off any stem ends from the green beans; halve crosswise. Cut off the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Thinly slice the scallions. Halve the tomatoes. Halve the radishes lengthwise; thinly slice crosswise. Quarter the lime. Roughly chop the lettuce. Cut off the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a large bowl, combine the halved tomatoes, sliced radishes, and the juice of 2 lime wedges (reserving the remaining 2 wedges for the dressing). Season with salt and pepper. 

Prepare the remaining ingredients
Cook the vegetables & finish the quinoa
5 Cook the vegetables & finish the quinoa

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the halved green beans and diced bell peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the vegetables are softened. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

6 Cook the poblano peppers & make the salsa

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the sliced scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes and radishes; stir to combine. Taste, then season with salt and pepper if desired. 

Cook the poblano peppers & make the salsa
Make the Hot Honey
7 Make the Hot Honey

Combine the honey (kneading the packet before opening), 2 teaspoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

8 Make the Parmesan-Lime Dressing

Combine the parmesan, yogurt, and the juice of the remaining lime wedges. Season with salt and pepper. 

Make the Parmesan-Lime Dressing
Make the Creamy Guacamole
9 Make the Creamy Guacamole

Combine the guacamole and sour cream. Taste, then season with salt and pepper if desired. 

10 Make the Romesco Dressing

Combine the romesco sauce and mayonnaise. Taste, then season with salt and pepper if desired. 

Make the Romesco Dressing
Assemble & Store the Hot Honey Chicken
11 Assemble & Store the Hot Honey Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1/4 cooked chicken

Transfer the hot honey to 2 small containers.

12 Assemble & Store the Mexican Chicken Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped lettuce

• 1/4 tomato-poblano salsa

• 1/4 cooked chicken

Transfer the parmesan-lime dressing to 2 small containers.

Assemble & Store the Mexican Chicken Salad
Assemble & Store the Shrimp & Creamy Guacamole
13 Assemble & Store the Shrimp & Creamy Guacamole

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1/4 cooked shrimp

Transfer the creamy guacamole to 2 small containers.

14 Assemble & Store the Smoky Shrimp Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped lettuce

• 1/4 tomato-poblano salsa

• 1/4 cooked shrimp

Transfer the romesco dressing to 2 small containers.

Assemble & Store the Smoky Shrimp Salad
Finish & Serve the Hot Honey Chicken
15 Finish & Serve the Hot Honey Chicken

Makes 2 servings:

Roughly chop the pistachios. Heat the finished chicken and quinoa in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the hot honey, chopped pistachios, and Grana Padano (crumbling before adding).

16 Finish & Serve the Mexican Chicken Salad

Makes 2 servings:

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Garnish each serving of finished chicken and salad with the parmesan-lime dressing and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. 

Finish & Serve the Mexican Chicken Salad
Finish & Serve the Shrimp & Creamy Guacamole
17 Finish & Serve the Shrimp & Creamy Guacamole

Makes 2 servings:

Roughly chop the pepitas. Heat the finished shrimp and quinoa in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the chopped pepitas and creamy guacamole.

18 Finish & Serve the Smoky Shrimp Salad

Makes 2 servings:

Garnish each serving of finished shrimp and salad with the romesco dressing and almonds

Finish & Serve the Smoky Shrimp Salad