Chicken & Shrimp Meal Prep Bundle

Chicken & Shrimp

Meal Prep Bundle

95 MIN
8 Servings
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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:
Sambal-Peanut Noodles & Shrimp with Snow Peas & Peppers
Shrimp & Veggie Quinoa with Harissa Labneh & Almonds
Italian Chicken & Fettuccine with Vegetables & Creamy Pesto
Currant-Cilantro Chicken with Vegetable Quinoa

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  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
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Nutrition Label
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ingredients
Chicken & Shrimp Meal Prep Bundle
Title
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Sliced Roasted Almonds
  • 1 tsp Black & White Sesame Seeds
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Roasted Pistachios
  • 1 oz Sliced Roasted Red Peppers
  • 1 head Romanesco Cauliflower
  • 4 cloves Garlic
  • ¾ lb Fettuccine Pasta
  • ½ lb Snow Peas
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 1 tsp Whole Dried Oregano
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ½ lb Mushrooms
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 Boneless, Skinless Chicken Breasts
  • ¾ lb Carrots
  • 1 Red Onion
  • 1 cup Tricolor Quinoa
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 Tbsp Smooth Peanut Butter Spread
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Red Harissa Paste
  • ¼ cup Labneh Cheese
  • ⅓ cup Basil Pesto
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Cilantro Sauce
  • 2 Tbsps Dried Currants
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 Italian seasoning to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the oregano 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. 

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

Prepare the garlic & cook the shrimp
2 Prepare the garlic & cook the shrimp

Meanwhile, peel and roughly chop 4 cloves of garlic. Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; season with salt, pepper, and the weeknight hero spice blend. 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 shrimp and half the chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Cook the pasta
3 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly, then transfer to a large bowl. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve and peel the onion. Cut into 1/2-inch-wide wedges, keeping the layers intact. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the mushrooms

Cook the quinoa
5 Cook the quinoa

Add the quinoa to the pot of boiling water and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Roast the vegetables & finish the quinoa
6 Roast the vegetables & finish the quinoa

Transfer the onion wedges, carrot pieces, and cauliflower florets to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Transfer to the pot of cooked quinoa. Stir to combine. Taste, then season with salt and pepper if desired. 

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

Meanwhile in the same pan used to cook the shrimp, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced bell peppers and sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the snow peas and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked pasta. Stir to combine. Taste, then season with salt and pepper if desired. 

Make the Sambal-Peanut Sauce
8 Make the Sambal-Peanut Sauce

Combine the peanut butter spread, soy glaze, 2 teaspoons of water, and as much of the sambal oelek as you like, depending on how spicy you’d like the dish to be.

Make the Harissa Labneh
9 Make the Harissa Labneh

Combine the labneh, 2 teaspoons of water, and as much of the harissa paste 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 Creamy Pesto
10 Make the Creamy Pesto

Combine the pesto and mascarpone. Season with salt and pepper.

Make the Currant-Cilantro Sauce
11 Make the Currant-Cilantro Sauce

Combine the cilantro sauce and currants. Season with salt and pepper.

Assemble & Store the Sambal-Peanut Noodles & Shrimp
12 Assemble & Store the Sambal-Peanut Noodles & Shrimp

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1/4 cooked shrimp

Transfer the sambal-peanut sauce to 2 small containers.

Assemble & Store the Shrimp & Veggie Quinoa
13 Assemble & Store the Shrimp & Veggie 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 Italian Chicken & Fettuccine
14 Assemble & Store the Italian Chicken & Fettuccine

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned chicken breast

Transfer the creamy pesto to 2 small containers.

Assemble & Store the Currant-Cilantro Chicken
15 Assemble & Store the Currant-Cilantro Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 sliced oregano chicken breast

Transfer the currant-cilantro sauce to 2 small containers.

Finish & Serve the Sambal-Peanut Noodles & Shrimp
16 Finish & Serve the Sambal-Peanut Noodles & Shrimp

Makes 2 servings:

Roughly chop the peanuts. Heat the finished shrimp and pasta in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the sambal-peanut sauce, sesame seeds, and chopped peanuts.

Finish & Serve the Shrimp & Veggie Quinoa
17 Finish & Serve the Shrimp & Veggie Quinoa

Makes 2 servings:

Heat the finished shrimp and quinoa in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the harissa labneh and almonds.

Finish & Serve the Italian Chicken & Fettuccine
18 Finish & Serve the Italian Chicken & Fettuccine

Makes 2 servings:

Roughly chop the pistachios. Heat the finished chicken and pasta in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the creamy pesto, chopped pistachios, and parmesan.

Finish & Serve the Currant-Cilantro Chicken
19 Finish & Serve the Currant-Cilantro Chicken

Makes 2 servings:

Roughly chop the roasted peppers. Heat the finished chicken and quinoa in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the currant-cilantro sauce and chopped roasted peppers.

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!

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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 Italian seasoning to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the oregano 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. 

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

2 Prepare the garlic & cook the shrimp

Meanwhile, peel and roughly chop 4 cloves of garlic. Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; season with salt, pepper, and the weeknight hero spice blend. 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 shrimp and half the chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Prepare the garlic & cook the shrimp
Cook the pasta
3 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly, then transfer to a large bowl. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve and peel the onion. Cut into 1/2-inch-wide wedges, keeping the layers intact. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the mushrooms

Prepare the remaining ingredients
Cook the quinoa
5 Cook the quinoa

Add the quinoa to the pot of boiling water and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

6 Roast the vegetables & finish the quinoa

Transfer the onion wedges, carrot pieces, and cauliflower florets to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Transfer to the pot of cooked quinoa. Stir to combine. Taste, then season with salt and pepper if desired. 

Roast the vegetables & finish the quinoa
Cook the remaining vegetables & finish the pasta
7 Cook the remaining vegetables & finish the pasta

Meanwhile in the same pan used to cook the shrimp, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced bell peppers and sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the snow peas and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked pasta. Stir to combine. Taste, then season with salt and pepper if desired. 

8 Make the Sambal-Peanut Sauce

Combine the peanut butter spread, soy glaze, 2 teaspoons of water, and as much of the sambal oelek as you like, depending on how spicy you’d like the dish to be.

Make the Sambal-Peanut Sauce
Make the Harissa Labneh
9 Make the Harissa Labneh

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

10 Make the Creamy Pesto

Combine the pesto and mascarpone. Season with salt and pepper.

Make the Creamy Pesto
Make the Currant-Cilantro Sauce
11 Make the Currant-Cilantro Sauce

Combine the cilantro sauce and currants. Season with salt and pepper.

12 Assemble & Store the Sambal-Peanut Noodles & Shrimp

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1/4 cooked shrimp

Transfer the sambal-peanut sauce to 2 small containers.

Assemble & Store the Sambal-Peanut Noodles & Shrimp
Assemble & Store the Shrimp & Veggie Quinoa
13 Assemble & Store the Shrimp & Veggie 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.

14 Assemble & Store the Italian Chicken & Fettuccine

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned chicken breast

Transfer the creamy pesto to 2 small containers.

Assemble & Store the Italian Chicken & Fettuccine
Assemble & Store the Currant-Cilantro Chicken
15 Assemble & Store the Currant-Cilantro Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 sliced oregano chicken breast

Transfer the currant-cilantro sauce to 2 small containers.

16 Finish & Serve the Sambal-Peanut Noodles & Shrimp

Makes 2 servings:

Roughly chop the peanuts. Heat the finished shrimp and pasta in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the sambal-peanut sauce, sesame seeds, and chopped peanuts.

Finish & Serve the Sambal-Peanut Noodles & Shrimp
Finish & Serve the Shrimp & Veggie Quinoa
17 Finish & Serve the Shrimp & Veggie Quinoa

Makes 2 servings:

Heat the finished shrimp and quinoa in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the harissa labneh and almonds.

18 Finish & Serve the Italian Chicken & Fettuccine

Makes 2 servings:

Roughly chop the pistachios. Heat the finished chicken and pasta in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the creamy pesto, chopped pistachios, and parmesan.

Finish & Serve the Italian Chicken & Fettuccine
Finish & Serve the Currant-Cilantro Chicken
19 Finish & Serve the Currant-Cilantro Chicken

Makes 2 servings:

Roughly chop the roasted peppers. Heat the finished chicken and quinoa in the microwave 30 seconds to 1 minute, or until heated through. Garnish each serving with the currant-cilantro sauce and chopped roasted peppers.