Chicken & Pork Chops Meal Prep Bundle

Chicken & Pork Chops

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

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:
Chicken & Vegetable Quinoa with Creamy Lemon Sauce
6 green SmartPoints® per serving
4 blue SmartPoints® per serving
1 purple SmartPoints® per serving
Za’atar Chicken & Vegetables with Tahini-Date Sauce
9 green SmartPoints® per serving
4 blue SmartPoints® per serving
4 purple SmartPoints® per serving
Dukkah Pork Chops with Quinoa & Red Pepper Yogurt
9 green SmartPoints® per serving
9 blue SmartPoints® per serving
6 purple SmartPoints® per serving
Pork & Spicy Tzatziki with Snap Peas, Spinach & Feta
13 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Wellness Details

WW™ Approved Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Chicken & Pork Chops Meal Prep Bundle
Title
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Pickled Peppadew Peppers
  • 1 bunch Mint
  • 1 bunch Parsley
  • 1½ oz Feta Cheese
  • 1 oz Pickled Goathorn Peppers
  • 4 Boneless, Center-Cut Pork Chops
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • ½ cup Tricolor Quinoa
  • 2 Zucchini
  • 1 Red Onion
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 3 oz Radishes
  • 2 Persian Cucumbers
  • 1 Tbsp Red Wine Vinegar
  • ½ lb Sugar Snap Peas
  • 1 15.5-Oz Can Chickpeas
  • 5 oz Baby Spinach
  • 2 cloves Garlic
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 18 oz Chopped Chicken Breast
  • 4 Scallions
  • 1 tsp Preserved Lemon Purée
  • 2 Tbsps Fromage Blanc
  • 2 Tbsps Tahini
  • 2 tsps Date Syrup
  • 1 Lemon
  • 1 oz Sliced Roasted Red Peppers
  • ½ cup Plain Nonfat Greek Yogurt
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Hot Sauce
time-saving
tips & techniques
Cook the quinoa
1 Cook the quinoa

Place an oven rack in the center of the oven, then preheat to 450°F. 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, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the chicken
2 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a large bowl. Season with salt, pepper, and the za’atar. Toss to coat. 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.

Cook & slice the pork
3 Cook & slice the pork

Pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the dukkah to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. Rinse and wipe out the pan.

*An instant-read thermometer should register 145°F.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Wash and dry the fresh produce for bulk cooking. Halve the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then cut into 1-inch strips. Thinly slice the scallions. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the radishes lengthwise; thinly slice crosswise. Halve the cucumbers lengthwise; thinly slice crosswise. In a bowl, combine the sliced radishes, sliced cucumbers, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Roast the vegetables & finish the quinoa
5 Roast the vegetables & finish the quinoa

Line a sheet pan with foil. Transfer the zucchini pieces, onion wedges, and bell pepper strips to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.

Cook the remaining vegetables & chickpeas
6 Cook the remaining vegetables & chickpeas

Meanwhile, in the same pan used to cook the pork, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced scallions, chopped garlic, drained chickpeas, and prepared peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the spinach is wilted. Turn off the heat. 

Make the Creamy Lemon Sauce
7 Make the Creamy Lemon Sauce

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

Make the Tahini-Date Sauce
8 Make the Tahini-Date Sauce

Halve the lemon crosswise; squeeze the juice of 1 half into a bowl, straining out the seeds (you will have extra). Add the tahini, date syrup, and 2 teaspoons of water. Whisk to combine. Taste, then season with salt and pepper if desired.

Make the Red Pepper Yogurt
9 Make the Red Pepper Yogurt

Roughly chop the roasted peppers. Combine the chopped peppers, yogurt, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Spicy Tzatziki
10 Make the Spicy Tzatziki

Combine the tzatziki, 2 teaspoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Assemble & Store the Chicken & Vegetable Quinoa
11 Assemble & Store the Chicken & Vegetable Quinoa

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1/4 cooked chicken

Transfer 1/2 marinated vegetables to 2 small containers.

Transfer the creamy lemon sauce to 2 separate small containers.

Assemble & Store the Za'atar Chicken & Vegetables
12 Assemble & Store the Za'atar Chicken & Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked chickpeas and vegetables

• 1/4 cooked chicken

Transfer the tahini-date sauce to 2 small containers.

Assemble & Store the Dukkah Pork Chops
13 Assemble & Store the Dukkah Pork Chops

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 sliced dukkah-spiced pork chop

Transfer the remaining marinated vegetables to 2 small containers.

Transfer the red pepper yogurt to 2 separate small containers.

Assemble & Store the Pork & Spicy Tzatziki
14 Assemble & Store the Pork & Spicy Tzatziki

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked chickpeas and vegetables

• 1 sliced weeknight hero-spiced pork chop

Transfer the spicy tzatziki to 2 small containers.

Finish & Serve the Chicken & Vegetable Quinoa
15 Finish & Serve the Chicken & Vegetable Quinoa

Makes 2 servings:

Roughly chop the goathorn peppers. Heat the finished chicken and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated vegetables, creamy lemon sauce, chopped goathorn peppers, and almonds.

Finish & Serve the Za'atar Chicken & Vegetables
16 Finish & Serve the Za'atar Chicken & Vegetables

Makes 2 servings:

Roughly chop the peppadew peppers. Heat the finished chicken, chickpeas, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tahini-date sauce and chopped peppadew peppers

Finish & Serve the Dukkah Pork Chops
17 Finish & Serve the Dukkah Pork Chops

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated vegetables, red pepper yogurt, and mint leaves (tearing before adding).

Finish & Serve the Pork & Spicy Tzatziki
18 Finish & Serve the Pork & Spicy Tzatziki

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished pork, chickpeas, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy tzatziki, chopped parsley, and cheese (crumbling before adding).

Tips from Home Chefs

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Get This Recipe Delivered
Cook the quinoa
1 Cook the quinoa

Place an oven rack in the center of the oven, then preheat to 450°F. 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, 20 to 22 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; place in a large bowl. Season with salt, pepper, and the za’atar. Toss to coat. 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.

Cook the chicken
Cook & slice the pork
3 Cook & slice the pork

Pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the dukkah to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. Rinse and wipe out the pan.

*An instant-read thermometer should register 145°F.

4 Prepare the remaining ingredients

Wash and dry the fresh produce for bulk cooking. Halve the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then cut into 1-inch strips. Thinly slice the scallions. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the radishes lengthwise; thinly slice crosswise. Halve the cucumbers lengthwise; thinly slice crosswise. In a bowl, combine the sliced radishes, sliced cucumbers, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare the remaining ingredients
Roast the vegetables & finish the quinoa
5 Roast the vegetables & finish the quinoa

Line a sheet pan with foil. Transfer the zucchini pieces, onion wedges, and bell pepper strips to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.

6 Cook the remaining vegetables & chickpeas

Meanwhile, in the same pan used to cook the pork, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced scallions, chopped garlic, drained chickpeas, and prepared peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the spinach is wilted. Turn off the heat. 

Cook the remaining vegetables & chickpeas
Make the Creamy Lemon Sauce
7 Make the Creamy Lemon Sauce

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

8 Make the Tahini-Date Sauce

Halve the lemon crosswise; squeeze the juice of 1 half into a bowl, straining out the seeds (you will have extra). Add the tahini, date syrup, and 2 teaspoons of water. Whisk to combine. Taste, then season with salt and pepper if desired.

Make the Tahini-Date Sauce
Make the Red Pepper Yogurt
9 Make the Red Pepper Yogurt

Roughly chop the roasted peppers. Combine the chopped peppers, yogurt, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

10 Make the Spicy Tzatziki

Combine the tzatziki, 2 teaspoons of water, and as much of the hot sauce 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
Assemble & Store the Chicken & Vegetable Quinoa
11 Assemble & Store the Chicken & Vegetable Quinoa

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1/4 cooked chicken

Transfer 1/2 marinated vegetables to 2 small containers.

Transfer the creamy lemon sauce to 2 separate small containers.

12 Assemble & Store the Za'atar Chicken & Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked chickpeas and vegetables

• 1/4 cooked chicken

Transfer the tahini-date sauce to 2 small containers.

Assemble & Store the Za'atar Chicken & Vegetables
Assemble & Store the Dukkah Pork Chops
13 Assemble & Store the Dukkah Pork Chops

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 sliced dukkah-spiced pork chop

Transfer the remaining marinated vegetables to 2 small containers.

Transfer the red pepper yogurt to 2 separate small containers.

14 Assemble & Store the Pork & Spicy Tzatziki

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked chickpeas and vegetables

• 1 sliced weeknight hero-spiced pork chop

Transfer the spicy tzatziki to 2 small containers.

Assemble & Store the Pork & Spicy Tzatziki
Finish & Serve the Chicken & Vegetable Quinoa
15 Finish & Serve the Chicken & Vegetable Quinoa

Makes 2 servings:

Roughly chop the goathorn peppers. Heat the finished chicken and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated vegetables, creamy lemon sauce, chopped goathorn peppers, and almonds.

16 Finish & Serve the Za'atar Chicken & Vegetables

Makes 2 servings:

Roughly chop the peppadew peppers. Heat the finished chicken, chickpeas, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tahini-date sauce and chopped peppadew peppers

Finish & Serve the Za'atar Chicken & Vegetables
Finish & Serve the Dukkah Pork Chops
17 Finish & Serve the Dukkah Pork Chops

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated vegetables, red pepper yogurt, and mint leaves (tearing before adding).

18 Finish & Serve the Pork & Spicy Tzatziki

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished pork, chickpeas, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy tzatziki, chopped parsley, and cheese (crumbling before adding).

Finish & Serve the Pork & Spicy Tzatziki
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