Chicken & Shrimp Meal Prep Bundle

Chicken & Shrimp

Meal Prep Bundle

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
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:
Southern Chicken & Roasted Vegetables with Creamy Relish
Roasted Chicken & Veggie Orzo with Hot Honey & Grana Padano
Shrimp & Roasted Vegetables with Tomatillo Sour Cream & Pepitas
Seared Shrimp & Basil Pesto Pasta with Roasted Red Pepper Feta
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chicken & Shrimp Meal Prep Bundle
Title
  • 1 bunch Mint
  • 2 Tbsps Roasted Pistachios
  • ⅓ cup Crispy Onions
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Raw Pepitas
  • 1 bunch Parsley
  • 2 Tbsps Sliced Roasted Almonds
  • 4 Boneless, Skinless Chicken Breasts
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • ⅓ cup Basil Pesto
  • ½ lb Orzo Pasta
  • ½ lb Grape Tomatoes
  • 5 oz Baby Spinach
  • 1 Tbsp Capers
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 cloves Garlic
  • 1¼ lbs Potatoes
  • 2 Poblano Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ lb Sweet Peppers
  • 1 Red Onion
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 4 tsps Honey
  • 2 Tbsps Mayonnaise
  • 1½ tsps Calabrian Chile Paste
  • ⅓ cup Tomatillo-Poblano Sauce
  • ¼ cup Sour Cream
  • 1 oz Sliced Roasted Red Peppers
  • 1½ oz Feta Cheese
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Sweet Pickle Relish
time-saving
tips & techniques
Roast & slice the chicken
1 Roast & 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 a sheet pan with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts with salt, pepper, and enough of the Southern spice blend to coat. Season the remaining chicken breasts with salt, pepper, and enough of the Italian seasoning to coat. Transfer to the sheet pan. Roast 18 to 20 minutes, or until cooked through.* Reserving the sheet pan, discard the foil and transfer the roasted chicken to a cutting board. When cool enough to handle, slice crosswise.

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

Cook the shrimp
2 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl; season with salt, pepper, and the weeknight hero spice blend. Stir 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. 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 & wilt the spinach
3 Cook the pasta & wilt the spinach

Wash and dry the fresh produce for bulk cooking. 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. Add the spinach and pesto; season with salt and pepper. Stir until the pesto is thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Halve, peel, and medium dice the onion. Cut off and discard the stems the sweet peppers. Remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Roast the vegetables
5 Roast the vegetables

Line the reserved sheet pan with foil. Transfer the potato pieces, diced onion, and sliced poblano peppers to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the sweet peppers & finish the pasta
6 Cook the sweet peppers & finish the pasta

In the same pan used to cook the shrimp, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers; season with salt and pepper. Cook stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the capers, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of dressed pasta and spinach; add the seasoned tomatoes. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Creamy Relish
7 Make the Creamy Relish

Combine the mayonnaise and pickle relish. Season with salt and pepper.

Make the Hot Honey
8 Make the Hot Honey

Combine the honey (kneading the packet before opening) and as much of the chile 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 Tomatillo Sour Cream
9 Make the Tomatillo Sour Cream

Combine the tomatillo-poblano sauce and sour cream. Season with salt and pepper.

Make the Roasted Red Pepper Feta
10 Make the Roasted Red Pepper Feta

Roughly chop the roasted red peppers. Combine the chopped peppers, oregano, feta (crumbling before adding), and a drizzle of olive oil. Taste, then season with salt and pepper if desired.

Assemble & Store the Southern Chicken & Roasted Vegetables
11 Assemble & Store the Southern Chicken & Roasted Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced Southern-spiced chicken breast

Transfer the creamy relish to 2 small containers.

Assemble & Store the Roasted Chicken & Veggie Orzo
12 Assemble & Store the Roasted Chicken & Veggie Orzo

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned chicken breast

Transfer the hot honey to 2 small containers.

Assemble & Store the Shrimp & Roasted Vegetables
13 Assemble & Store the Shrimp & Roasted Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the tomatillo sour cream to 2 small containers.

Assemble & Store the Seared Shrimp & Basil Pesto Pasta
14 Assemble & Store the Seared Shrimp & Basil Pesto Pasta

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1/4 cooked shrimp

Transfer the roasted red pepper feta to 2 small containers.

Finish & Serve the Southern Chicken & Roasted Vegetables
15 Finish & Serve the Southern Chicken & Roasted Vegetables

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy relish, crispy onions, and chopped parsley.

Finish & Serve the Roasted Chicken & Veggie Orzo
16 Finish & Serve the Roasted Chicken & Veggie Orzo

Makes 2 servings:

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 hot honey, chopped pistachios, and Grana Padano (crumbling before adding).

Finish & Serve the Shrimp & Roasted Vegetables
17 Finish & Serve the Shrimp & Roasted Vegetables

Makes 2 servings:

Roughly chop the pepitas. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tomatillo sour cream, chopped pepitas, and cotija.

Finish & Serve the Seared Shrimp & Basil Pesto Pasta
18 Finish & Serve the Seared Shrimp & Basil Pesto Pasta

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished shrimp and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the roasted red pepper feta, almonds, and mint leaves (tearing just before adding).

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 medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts with salt, pepper, and enough of the Southern spice blend to coat. Season the remaining chicken breasts with salt, pepper, and enough of the Italian seasoning to coat. Transfer to the sheet pan. Roast 18 to 20 minutes, or until cooked through.* Reserving the sheet pan, discard the foil and transfer the roasted chicken 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 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl; season with salt, pepper, and the weeknight hero spice blend. Stir 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. 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 shrimp
Cook the pasta & wilt the spinach
3 Cook the pasta & wilt the spinach

Wash and dry the fresh produce for bulk cooking. 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. Add the spinach and pesto; season with salt and pepper. Stir until the pesto is thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

4 Prepare the remaining ingredients

Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Halve, peel, and medium dice the onion. Cut off and discard the stems the sweet peppers. Remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Prepare the remaining ingredients
Roast the vegetables
5 Roast the vegetables

Line the reserved sheet pan with foil. Transfer the potato pieces, diced onion, and sliced poblano peppers to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

6 Cook the sweet peppers & finish the pasta

In the same pan used to cook the shrimp, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers; season with salt and pepper. Cook stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the capers, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of dressed pasta and spinach; add the seasoned tomatoes. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the sweet peppers & finish the pasta
Make the Creamy Relish
7 Make the Creamy Relish

Combine the mayonnaise and pickle relish. Season with salt and pepper.

8 Make the Hot Honey

Combine the honey (kneading the packet before opening) and as much of the chile 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 Hot Honey
Make the Tomatillo Sour Cream
9 Make the Tomatillo Sour Cream

Combine the tomatillo-poblano sauce and sour cream. Season with salt and pepper.

10 Make the Roasted Red Pepper Feta

Roughly chop the roasted red peppers. Combine the chopped peppers, oregano, feta (crumbling before adding), and a drizzle of olive oil. Taste, then season with salt and pepper if desired.

Make the Roasted Red Pepper Feta
Assemble & Store the Southern Chicken & Roasted Vegetables
11 Assemble & Store the Southern Chicken & Roasted Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced Southern-spiced chicken breast

Transfer the creamy relish to 2 small containers.

12 Assemble & Store the Roasted Chicken & Veggie Orzo

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned chicken breast

Transfer the hot honey to 2 small containers.

Assemble & Store the Roasted Chicken & Veggie Orzo
Assemble & Store the Shrimp & Roasted Vegetables
13 Assemble & Store the Shrimp & Roasted Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the tomatillo sour cream to 2 small containers.

14 Assemble & Store the Seared Shrimp & Basil Pesto Pasta

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1/4 cooked shrimp

Transfer the roasted red pepper feta to 2 small containers.

Assemble & Store the Seared Shrimp & Basil Pesto Pasta
Finish & Serve the Southern Chicken & Roasted Vegetables
15 Finish & Serve the Southern Chicken & Roasted Vegetables

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy relish, crispy onions, and chopped parsley.

16 Finish & Serve the Roasted Chicken & Veggie Orzo

Makes 2 servings:

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 hot honey, chopped pistachios, and Grana Padano (crumbling before adding).

Finish & Serve the Roasted Chicken & Veggie Orzo
Finish & Serve the Shrimp & Roasted Vegetables
17 Finish & Serve the Shrimp & Roasted Vegetables

Makes 2 servings:

Roughly chop the pepitas. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tomatillo sour cream, chopped pepitas, and cotija.

18 Finish & Serve the Seared Shrimp & Basil Pesto Pasta

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished shrimp and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the roasted red pepper feta, almonds, and mint leaves (tearing just before adding).

Finish & Serve the Seared Shrimp & Basil Pesto Pasta
Browse Steps
1 of 18