Chicken & Beef Meal Prep Bundle

Chicken & Beef

Meal Prep Bundle

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

Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.

This week's meals are:
Sesame-Hoisin Chicken with Wonton Noodles & Snap Peas
Shawarma Chicken Pitas with Spicy Tzatziki & Slaw
Romesco Mayo Beef Pitas with Slaw & Roasted Potatoes
Spicy Soy-Glazed Beef with Veggie Noodles & Peanuts
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  • Nutrition
    PER SERVING
  • Calories
    900 Cals (est.)
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Nutrition Label
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fresh
ingredients
Chicken & Beef Meal Prep Bundle
Title
  • 1 tsp Black & White Sesame Seeds
  • 3 Tbsps Roasted Cashews
  • 1 bunch Mint
  • 4 Pocketless Pita
  • 3 Tbsps Roasted Peanuts
  • 1 oz Pickled Peppadew Peppers
  • 4 Boneless, Skinless Chicken Breasts
  • 18 oz Ground Beef
  • ¾ lb Fresh Wonton Noodles (Previously Frozen)
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • ½ lb Sugar Snap Peas
  • ½ lb Red Cabbage
  • 1 Red Onion
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 2 Persian Cucumbers
  • 2 Tbsps Red Wine Vinegar
  • 1¼ lbs Potatoes
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ lb Sweet Peppers
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Vinegar
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 tsps Gochujang
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Mayonnaise
  • 3 Tbsps Soy Glaze
time-saving
tips & techniques
Roast & slice the chicken
1 Roast & slice the chicken

Preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the togarashi to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the shawarma spice blend to coat. Transfer to one sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Prepare & roast the potatoes
2 Prepare & roast the potatoes

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut the potatoes into 1/2-inch-wide wedges. Transfer to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the smoky spice blend. Toss to coat; arrange in an even layer, skin side down. Roast 20 to 22 minutes, or until the potatoes are browned and tender when pierced with a fork. Remove from the oven.

Cook & dress the noodles
3 Cook & dress the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot; stir in the sautéed aromatics until combined.

Cook the beef
4 Cook the beef

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt, pepper, and the weeknight hero spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Prepare the remaining ingredients & make the slaw
5 Prepare the remaining ingredients & make the slaw

Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores. Thinly slice into rings. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the cucumbers lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the sliced cucumbers, sliced cabbage, and red wine vinegar. Season with salt and pepper; stir to combine. Set aside to marinate.

Cook the vegetables & finish the noodles
6 Cook the vegetables & finish the noodles

In the same pan used to cook the beef, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the prepared peas; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the vegetables are softened. Turn off the heat. Transfer to the pot of dressed noodles; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Sesame-Hoisin Sauce
7 Make the Sesame-Hoisin Sauce

Combine the hoisin, rice vinegar, and sesame oil.

Make the Spicy Tzatziki
8 Make the Spicy Tzatziki

Combine the tzatziki and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Romesco Mayo
9 Make the Romesco Mayo

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

Make the Spicy Soy Glaze
10 Make the Spicy Soy Glaze

Combine the soy glaze and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Assemble & Store the Sesame-Hoisin Chicken
11 Assemble & Store the Sesame-Hoisin Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced togarashi chicken breast

Transfer the seasame-hoisin sauce to 2 small containers.

Assemble & Store the Shawarma Chicken Pitas
12 Assemble & Store the Shawarma Chicken Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted potato wedges

• 1 sliced shawarma-spiced chicken breast

Transfer 1/2 of the slaw to 2 small containers. 

Transfer the spicy tzatziki to 2 separate small containers.

Assemble & Store the Romesco Mayo Beef Pitas
13 Assemble & Store the Romesco Mayo Beef Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted potato wedges

• 1/4 cooked beef

Transfer the remaining slaw to 2 small containers.

Transfer the romesco mayo to 2 separate small containers.

Assemble & Store the Spicy Soy-Glazed Beef
14 Assemble & Store the Spicy Soy-Glazed Beef

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/4 cooked beef

Transfer the spicy soy glaze to 2 small containers.

Finish & Serve the Sesame-Hoisin Chicken
15 Finish & Serve the Sesame-Hoisin Chicken

Makes 2 servings:

Roughly chop the cashews. Top the finished chicken and noodles with the sesame-hoisin sauce. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped cashews and sesame seeds.

Finish & Serve the Shawarma Chicken Pitas
16 Finish & Serve the Shawarma Chicken Pitas

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished chicken and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until heated through. Fill each pita with the spicy tzatziki, chicken, slaw, and mint leaves (tearing just before adding). Serve the finished pitas with the potatoes.

Finish & Serve the Romesco Mayo Beef Pitas
17 Finish & Serve the Romesco Mayo Beef Pitas

Makes 2 servings:

Roughly chop the peppadew peppers. Heat the finished beef and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the romesco mayo, beef, slaw, and chopped peppers. Serve the finished pitas with the potatoes.

Finish & Serve the Spicy Soy-Glazed Beef
18 Finish & Serve the Spicy Soy-Glazed Beef

Makes 2 servings:

Roughly chop the peanuts. Top the finished beef and noodles with the spicy soy glaze. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped peanuts.

Tips from Home Chefs

About Blue Apron

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.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Roast & slice the chicken
1 Roast & slice the chicken

Preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the togarashi to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the shawarma spice blend to coat. Transfer to one sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

2 Prepare & roast the potatoes

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut the potatoes into 1/2-inch-wide wedges. Transfer to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the smoky spice blend. Toss to coat; arrange in an even layer, skin side down. Roast 20 to 22 minutes, or until the potatoes are browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the potatoes
Cook & dress the noodles
3 Cook & dress the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot; stir in the sautéed aromatics until combined.

4 Cook the beef

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt, pepper, and the weeknight hero spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Cook the beef
Prepare the remaining ingredients & make the slaw
5 Prepare the remaining ingredients & make the slaw

Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores. Thinly slice into rings. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the cucumbers lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the sliced cucumbers, sliced cabbage, and red wine vinegar. Season with salt and pepper; stir to combine. Set aside to marinate.

6 Cook the vegetables & finish the noodles

In the same pan used to cook the beef, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the prepared peas; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the vegetables are softened. Turn off the heat. Transfer to the pot of dressed noodles; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables & finish the noodles
Make the Sesame-Hoisin Sauce
7 Make the Sesame-Hoisin Sauce

Combine the hoisin, rice vinegar, and sesame oil.

8 Make the Spicy Tzatziki

Combine the tzatziki and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Spicy Tzatziki
Make the Romesco Mayo
9 Make the Romesco Mayo

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

10 Make the Spicy Soy Glaze

Combine the soy glaze and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Make the Spicy Soy Glaze
Assemble & Store the Sesame-Hoisin Chicken
11 Assemble & Store the Sesame-Hoisin Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced togarashi chicken breast

Transfer the seasame-hoisin sauce to 2 small containers.

12 Assemble & Store the Shawarma Chicken Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted potato wedges

• 1 sliced shawarma-spiced chicken breast

Transfer 1/2 of the slaw to 2 small containers. 

Transfer the spicy tzatziki to 2 separate small containers.

Assemble & Store the Shawarma Chicken Pitas
Assemble & Store the Romesco Mayo Beef Pitas
13 Assemble & Store the Romesco Mayo Beef Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted potato wedges

• 1/4 cooked beef

Transfer the remaining slaw to 2 small containers.

Transfer the romesco mayo to 2 separate small containers.

14 Assemble & Store the Spicy Soy-Glazed Beef

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/4 cooked beef

Transfer the spicy soy glaze to 2 small containers.

Assemble & Store the Spicy Soy-Glazed Beef
Finish & Serve the Sesame-Hoisin Chicken
15 Finish & Serve the Sesame-Hoisin Chicken

Makes 2 servings:

Roughly chop the cashews. Top the finished chicken and noodles with the sesame-hoisin sauce. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped cashews and sesame seeds.

16 Finish & Serve the Shawarma Chicken Pitas

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished chicken and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until heated through. Fill each pita with the spicy tzatziki, chicken, slaw, and mint leaves (tearing just before adding). Serve the finished pitas with the potatoes.

Finish & Serve the Shawarma Chicken Pitas
Finish & Serve the Romesco Mayo Beef Pitas
17 Finish & Serve the Romesco Mayo Beef Pitas

Makes 2 servings:

Roughly chop the peppadew peppers. Heat the finished beef and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap the pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the romesco mayo, beef, slaw, and chopped peppers. Serve the finished pitas with the potatoes.

18 Finish & Serve the Spicy Soy-Glazed Beef

Makes 2 servings:

Roughly chop the peanuts. Top the finished beef and noodles with the spicy soy glaze. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped peanuts.

Finish & Serve the Spicy Soy-Glazed Beef