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.
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.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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
CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    900 Cals (est.)
View Full Nutrition
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
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1¼ lbs Potatoes
  • 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

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
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