Chicken & Meatloaf Meal Prep Bundle

Chicken & Meatloaf

Meal Prep Bundle

95 MIN
8 Servings
Wellness at Blue Apron
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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:
• Calabrian Honey Chicken with Salsa Verde Pasta & Veggies
• Southern-Spiced Chicken with Farro & Creamy Ranch
• Creamy Pesto Meatloaf with Green Beans & Orzo
• Baked Meatloaf & Farro with Romesco Mayo & Almonds

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    950 Cals (est.)
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Nutrition Label
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ingredients
Chicken & Meatloaf Meal Prep Bundle
Title
  • ¼ cup Grated Parmesan Cheese
  • 1 bunch Parsley
  • 2 Tbsps Sliced Roasted Almonds
  • ⅓ cup Crispy Onions
  • 2 Tbsps Roasted Pistachios
  • 18 oz Ground Beef
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • ½ lb Orzo Pasta
  • ¾ lb Green Beans
  • 2 Red, Yellow, Or Orange Bell Peppers
  • ⅓ cup Salsa Verde
  • ½ lb Sugar Snap Peas
  • 1 Red Onion
  • 3 oz Shishito Peppers
  • 4 cloves Garlic
  • ¼ cup Panko Breadcrumbs
  • 1 Pasture-Raised Egg
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Semi-Pearled Farro
  • 4 Scallions
  • 1 Tbsp Honey
  • 3 Tbsps Ranch Dressing
  • ¼ cup Sour Cream
  • ⅓ cup Basil Pesto
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Mayonnaise
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Fromage Blanc
Cook & slice the chicken
1 Cook & slice the chicken

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. 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 Italian seasoning to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Southern spice blend to coat. Transfer to one sheet pan. Bake 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

Cook the farro
2 Cook the farro

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a large bowl. Rinse out the pot, then refill 3/4 of the way up with salted water; cover and heat to boiling on high.

Form, bake & slice the meatloaf
3 Form, bake & slice the meatloaf

In a large bowl, combine the beef, breadcrumbs, egg, and weeknight hero spice blend; season with salt and pepper. Gently mix to combine. Transfer to the remaining sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Bake 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice into 8 equal-sized pieces.

*An instant-read thermometer should register 160°F.

Cook the pasta
4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the remaining ingredients
5 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions. Cut off and discard any stems ends from the green beans; cut into 1-inch pieces. Peel and roughly chop 4 cloves of garlic. Halve, peel, and medium dice the onion. Pull off and discard the tough string that runs the length of each snap pea pod. Cut off and discard the stems of the shishito peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

Cook the vegetables & finish the pasta
6 Cook the vegetables & finish the pasta

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced bell peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sliced scallions, green bean pieces, and half the chopped garlic. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the pot of cooked pasta. Add the salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the remaining vegetables & finish the farro
7 Cook the remaining vegetables & finish the farro

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion and remaining chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared peas and shishito pepper pieces; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked farro; stir to combine. Taste, then season with salt and pepper if desired.

Make the Calabrian Honey
8 Make the Calabrian 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.

Make the Creamy Ranch
9 Make the Creamy Ranch

Combine the ranch dressing, sour cream, and 2 teaspoons of water. Season with salt and pepper.

Make the Creamy Pesto
10 Make the Creamy Pesto

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

Make the Romesco Mayo
11 Make the Romesco Mayo

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

Assemble & Store the Calabrian Honey Chicken
12 Assemble & Store the Calabrian Honey Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned chicken breast

Transfer the Calabrian honey to 2 small containers.

Assemble & Store the Southern-Spiced Chicken
13 Assemble & Store the Southern-Spiced Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced Southern-spiced chicken breast

Transfer the creamy ranch to 2 small containers. 

Assemble & Store the Creamy Pesto Meatloaf
14 Assemble & Store the Creamy Pesto Meatloaf

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 2 slices meatloaf

Transfer the creamy pesto to 2 small containers. 

Assemble & Store the Baked Meatloaf & Farro
15 Assemble & Store the Baked Meatloaf & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 2 slices meatloaf

Transfer the romesco mayo to 2 small containers. 

Finish & Serve the Calabrian Honey Chicken
16 Finish & Serve the Calabrian Honey Chicken

Roughly chop the pistachios. Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian honey and chopped pistachios.

Finish & Serve the Southern-Spiced Chicken
17 Finish & Serve the Southern-Spiced Chicken

Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy ranch and crispy onions.

Finish & Serve the Creamy Pesto Meatloaf
18 Finish & Serve the Creamy Pesto Meatloaf

Heat the finished meatloaf and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and cheese.

Finish & Serve the Baked Meatloaf & Farro
19 Finish & Serve the Baked Meatloaf & Farro

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished meatloaf and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco mayo, chopped parsley, and almonds.

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
Cook & slice the chicken
1 Cook & slice the chicken

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. 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 Italian seasoning to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Southern spice blend to coat. Transfer to one sheet pan. Bake 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

2 Cook the farro

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a large bowl. Rinse out the pot, then refill 3/4 of the way up with salted water; cover and heat to boiling on high.

Cook the farro
Form, bake & slice the meatloaf
3 Form, bake & slice the meatloaf

In a large bowl, combine the beef, breadcrumbs, egg, and weeknight hero spice blend; season with salt and pepper. Gently mix to combine. Transfer to the remaining sheet pan. Shape the mixture into a tightly packed loaf, about 10 inches by 3 inches. Bake 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice into 8 equal-sized pieces.

*An instant-read thermometer should register 160°F.

4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the pasta
Prepare the remaining ingredients
5 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions. Cut off and discard any stems ends from the green beans; cut into 1-inch pieces. Peel and roughly chop 4 cloves of garlic. Halve, peel, and medium dice the onion. Pull off and discard the tough string that runs the length of each snap pea pod. Cut off and discard the stems of the shishito peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

6 Cook the vegetables & finish the pasta

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced bell peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sliced scallions, green bean pieces, and half the chopped garlic. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the pot of cooked pasta. Add the salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the vegetables & finish the pasta
Cook the remaining vegetables & finish the farro
7 Cook the remaining vegetables & finish the farro

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion and remaining chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared peas and shishito pepper pieces; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked farro; stir to combine. Taste, then season with salt and pepper if desired.

8 Make the Calabrian 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.

Make the Calabrian Honey
Make the Creamy Ranch
9 Make the Creamy Ranch

Combine the ranch dressing, sour cream, and 2 teaspoons of water. Season with salt and pepper.

10 Make the Creamy Pesto

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

Make the Creamy Pesto
Make the Romesco Mayo
11 Make the Romesco Mayo

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

12 Assemble & Store the Calabrian Honey Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned chicken breast

Transfer the Calabrian honey to 2 small containers.

Assemble & Store the Calabrian Honey Chicken
Assemble & Store the Southern-Spiced Chicken
13 Assemble & Store the Southern-Spiced Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced Southern-spiced chicken breast

Transfer the creamy ranch to 2 small containers. 

14 Assemble & Store the Creamy Pesto Meatloaf

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 2 slices meatloaf

Transfer the creamy pesto to 2 small containers. 

Assemble & Store the Creamy Pesto Meatloaf
Assemble & Store the Baked Meatloaf & Farro
15 Assemble & Store the Baked Meatloaf & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 2 slices meatloaf

Transfer the romesco mayo to 2 small containers. 

16 Finish & Serve the Calabrian Honey Chicken

Roughly chop the pistachios. Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian honey and chopped pistachios.

Finish & Serve the Calabrian Honey Chicken
Finish & Serve the Southern-Spiced Chicken
17 Finish & Serve the Southern-Spiced Chicken

Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy ranch and crispy onions.

18 Finish & Serve the Creamy Pesto Meatloaf

Heat the finished meatloaf and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and cheese.

Finish & Serve the Creamy Pesto Meatloaf
Finish & Serve the Baked Meatloaf & Farro
19 Finish & Serve the Baked Meatloaf & Farro

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished meatloaf and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco mayo, chopped parsley, and almonds.