Carb Conscious with Za'atar Shrimp & Seared Chicken

Carb Conscious

with Za'atar Shrimp & Seared Chicken

Group Created with Sketch. 95 min
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving
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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:
• Za'atar Shrimp & Quinoa with Spinach & Harissa Labneh
• Spiced Shrimp Salad with Roasted Vegetables & Tahini Dressing
• Mexican-Style Chicken Salad with Cotija & Guacamole Ranch
• Seared Chicken & Quinoa with Parmesan & Pesto Mayo

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ingredients
Carb Conscious with Za'atar Shrimp & Seared Chicken
Title
  • 1 bunch Mint
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Grated Parmesan Cheese
  • 5 oz Baby Spinach
  • 3 oz Shishito Peppers
  • 1 cup Red Quinoa
  • 1 Lime
  • ½ lb Sweet Peppers
  • 6 oz Carrots
  • ½ lb Sugar Snap Peas
  • 1⅛ lbs Chopped Chicken Breast
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 4 oz Cremini Mushrooms
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 tsps Honey
  • 2 heads Butter Lettuce
  • 1 Sweet Or Yellow Onion
  • 1 Tbsp Red Harissa Paste
  • 1 Tbsp Rice Vinegar
  • 3 Tbsps Soy Glaze
  • 2 Tbsps Tahini
  • ¼ cup Labneh Cheese
  • ¼ cup Guacamole
  • 3 Tbsps Ranch Dressing
  • 2 Tbsps Mayonnaise
  • ⅓ cup Basil Pesto
Cook the quinoa & spinach:
1 Cook the quinoa & spinach:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Once the pot of water is boiling, add the quinoa and cook, uncovered,  17 minutes. Add the spinach and continue to cook 1 to 2 minutes, or until the quinoa is tender and the spinach is wilted. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients & dress the carrots:
2 Prepare the ingredients & dress the carrots:

Meanwhile, cut off the stems of the shishito peppers; cut crosswise into 1-inch pieces. Cut the mushrooms into bite-sized pieces. Halve and peel the onion; cut into 1/2-inch wedges, keeping the layers intact. Pull off and discard the tough string that runs the length of each snap pea pod. Cut off the stems of the sweet peppers; remove the cores, then quarter lengthwise. Roughly chop the lettuce. Peel the carrots; grate on the large side of a box grater. Halve the lime crosswise; squeeze the juice into a large bowl. Roughly chop the pickled jalapeño pepper; thoroughly wash your hands after handling. To the bowl of lime juice, add the honey (kneading before opening), grated carrots, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil; season with salt and pepper. Stir to combine. 

Roast the vegetables & finish the quinoa:
3 Roast the vegetables & finish the quinoa:

Line 2 sheet pans with foil. Transfer the shishito pepper pieces, mushroom pieces, and onion wedges to one of the sheet pans. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer to the pot of cooked quinoa and stir to combine. Taste, then season with salt and pepper if desired.

Roast the peas & peppers:
4 Roast the peas & peppers:

Meanwhile, transfer the prepared peas and quartered sweet peppers to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 9 to 11 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the shrimp:
5 Cook the shrimp:

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl. Season with salt, pepper, and enough of the za’atar to coat; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon 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. 

Cook the chicken:
6 Cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the weeknight hero spice blend to coat; toss to thoroughly coat. In the same pan, 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 occasionally,  3 to 4 minutes, or until browned and cooked through. Turn off the heat. 

Make the Harissa Labneh:
7 Make the Harissa Labneh:

Combine the harissa paste, labneh, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Tahini Dressing:
8 Make the Tahini Dressing:

Combine the tahini, soy glaze, vinegar, and  2 teaspoons of water.

Make the Guacamole Ranch:
9 Make the Guacamole Ranch:

Combine the guacamole, ranch dressing, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Pesto Mayo:
10 Make the Pesto Mayo:

Combine the pesto, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Assemble & Store the Za’atar Shrimp & Quinoa:
11 Assemble & Store the Za’atar Shrimp & Quinoa:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1/4 cooked shrimp 

Transfer the harissa labneh to 2 small containers.

Assemble & Store the Spiced Shrimp Salad:
12 Assemble & Store the Spiced Shrimp Salad:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted peas and  peppers

• 1/4 cooked shrimp

• 1/4 dressed carrots

Transfer 1/4 chopped lettuce to 2 separate containers. 

Transfer the tahini dressing to 2 small containers.

Assemble & Store the Mexican-Style Chicken Salad:
13 Assemble & Store the Mexican-Style Chicken Salad:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted peas and  peppers

• 1/4 cooked chicken

• 1/4 dressed carrots

Transfer 1/4 chopped lettuce to 2 separate containers. 

Transfer the guacamole ranch to 2 small containers.

Assemble & Store the Seared Chicken & Quinoa :
14 Assemble & Store the Seared Chicken & Quinoa :

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished quinoa 

• 1/4 cooked chicken 

Transfer the pesto mayo to  2 small containers.

Finish & Serve the Za’atar Shrimp & Quinoa:
15 Finish & Serve the Za’atar Shrimp & Quinoa:

Makes 2 servings:

Pick the mint leaves off the stems. Heat the finished shrimp and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa labneh and  mint leaves (tearing just before adding).

Finish & Serve the Spiced Shrimp Salad:
16 Finish & Serve the Spiced Shrimp Salad:

Makes 2 servings:

Roughly chop the peanuts. Combine the finished shrimp and vegetables with the chopped lettuce. Garnish each serving with the tahini dessing and chopped peanuts. 

Finish & Serve the Mexican-Style Chicken Salad:
17 Finish & Serve the Mexican-Style Chicken Salad:

Makes 2 servings:

Combine the finished chicken and vegetables with the chopped lettuce. Garnish each serving with the guacamole ranch and cotija. 

Finish & Serve the Seared Chicken & Quinoa:
18 Finish & Serve the Seared Chicken & Quinoa:

Makes 2 servings:

Heat the finished chicken and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pesto mayo and parmesan. 

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Cook the quinoa & spinach:
1 Cook the quinoa & spinach:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Once the pot of water is boiling, add the quinoa and cook, uncovered,  17 minutes. Add the spinach and continue to cook 1 to 2 minutes, or until the quinoa is tender and the spinach is wilted. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients & dress the carrots:

Meanwhile, cut off the stems of the shishito peppers; cut crosswise into 1-inch pieces. Cut the mushrooms into bite-sized pieces. Halve and peel the onion; cut into 1/2-inch wedges, keeping the layers intact. Pull off and discard the tough string that runs the length of each snap pea pod. Cut off the stems of the sweet peppers; remove the cores, then quarter lengthwise. Roughly chop the lettuce. Peel the carrots; grate on the large side of a box grater. Halve the lime crosswise; squeeze the juice into a large bowl. Roughly chop the pickled jalapeño pepper; thoroughly wash your hands after handling. To the bowl of lime juice, add the honey (kneading before opening), grated carrots, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil; season with salt and pepper. Stir to combine. 

Prepare the ingredients & dress the carrots:
Roast the vegetables & finish the quinoa:
3 Roast the vegetables & finish the quinoa:

Line 2 sheet pans with foil. Transfer the shishito pepper pieces, mushroom pieces, and onion wedges to one of the sheet pans. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer to the pot of cooked quinoa and stir to combine. Taste, then season with salt and pepper if desired.

4 Roast the peas & peppers:

Meanwhile, transfer the prepared peas and quartered sweet peppers to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 9 to 11 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the peas & peppers:
Cook the shrimp:
5 Cook the shrimp:

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl. Season with salt, pepper, and enough of the za’atar to coat; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon 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. 

6 Cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the weeknight hero spice blend to coat; toss to thoroughly coat. In the same pan, 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 occasionally,  3 to 4 minutes, or until browned and cooked through. Turn off the heat. 

Cook the chicken:
Make the Harissa Labneh:
7 Make the Harissa Labneh:

Combine the harissa paste, labneh, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

8 Make the Tahini Dressing:

Combine the tahini, soy glaze, vinegar, and  2 teaspoons of water.

Make the Tahini Dressing:
Make the Guacamole Ranch:
9 Make the Guacamole Ranch:

Combine the guacamole, ranch dressing, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

10 Make the Pesto Mayo:

Combine the pesto, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Pesto Mayo:
Assemble & Store the Za’atar Shrimp & Quinoa:
11 Assemble & Store the Za’atar Shrimp & Quinoa:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1/4 cooked shrimp 

Transfer the harissa labneh to 2 small containers.

12 Assemble & Store the Spiced Shrimp Salad:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted peas and  peppers

• 1/4 cooked shrimp

• 1/4 dressed carrots

Transfer 1/4 chopped lettuce to 2 separate containers. 

Transfer the tahini dressing to 2 small containers.

Assemble & Store the Spiced Shrimp Salad:
Assemble & Store the Mexican-Style Chicken Salad:
13 Assemble & Store the Mexican-Style Chicken Salad:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted peas and  peppers

• 1/4 cooked chicken

• 1/4 dressed carrots

Transfer 1/4 chopped lettuce to 2 separate containers. 

Transfer the guacamole ranch to 2 small containers.

14 Assemble & Store the Seared Chicken & Quinoa :

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished quinoa 

• 1/4 cooked chicken 

Transfer the pesto mayo to  2 small containers.

Assemble & Store the Seared Chicken & Quinoa :
Finish & Serve the Za’atar Shrimp & Quinoa:
15 Finish & Serve the Za’atar Shrimp & Quinoa:

Makes 2 servings:

Pick the mint leaves off the stems. Heat the finished shrimp and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa labneh and  mint leaves (tearing just before adding).

16 Finish & Serve the Spiced Shrimp Salad:

Makes 2 servings:

Roughly chop the peanuts. Combine the finished shrimp and vegetables with the chopped lettuce. Garnish each serving with the tahini dessing and chopped peanuts. 

Finish & Serve the Spiced Shrimp Salad:
Finish & Serve the Mexican-Style Chicken Salad:
17 Finish & Serve the Mexican-Style Chicken Salad:

Makes 2 servings:

Combine the finished chicken and vegetables with the chopped lettuce. Garnish each serving with the guacamole ranch and cotija. 

18 Finish & Serve the Seared Chicken & Quinoa:

Makes 2 servings:

Heat the finished chicken and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pesto mayo and parmesan. 

Finish & Serve the Seared Chicken & Quinoa: