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.
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.
15 Minute Meals
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:
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
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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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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

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
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