Carb Conscious

with Chicken & Shrimp

95 MIN

8 Servings

Wellness at Blue Apron

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Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

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600 Calories or Less

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Wellness Grain

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Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

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Reduced Sodium

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Vegan

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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

See Plans

Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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.

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.

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.

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.

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.

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.

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.