Chicken & Steak Meal Prep Bundle

Chicken & Steak

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:
Spicy Peanut Chicken Salad with Green Beans & Bell Pepper
6 green SmartPoints® per serving
4 blue SmartPoints® per serving
4 purple SmartPoints® per serving
Creamy Pesto Chicken & Farro with Asparagus & Tomatoes
14 green SmartPoints® per serving
12 blue SmartPoints® per serving
7 purple SmartPoints® per serving
Seared Steak Salad with Arugula & Curry Ranch
12 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
Oregano Steaks & Hot Honey with Vegetable Farro
15 green SmartPoints® per serving
15 blue SmartPoints® per serving
11 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
    650 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Chicken & Steak Meal Prep Bundle
Title
  • ½ oz Sweety Drop Peppers
  • 1 bunch Parsley
  • 2 Tbsps Roasted Pistachios
  • 1 bunch Mint
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Sliced Roasted Almonds
  • 4 oz Arugula
  • 1 head Butter Lettuce
  • 18 oz Chopped Chicken Breast
  • 4 Steaks
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 cup Semi-Pearled Farro
  • 1 Piece Ginger
  • ¾ lb Asparagus
  • ¾ lb Green Beans
  • ½ lb Grape Tomatoes
  • 4 Scallions
  • 2 Bell Peppers
  • 1 Tbsp Red Wine Vinegar
  • 2 Persian Cucumbers
  • 1 Lime
  • 1 tsp Whole Dried Oregano
  • 1 Red Onion
  • 1 Tbsp Smooth Peanut Butter Spread
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sambal Oelek
  • ⅓ cup Basil Pesto
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Yellow Curry Paste
  • 3 Tbsps Ranch Dressing
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Honey
time-saving
tips & techniques
Cook & slice the steaks
1 Cook & slice the steaks

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the steaks dry with paper towels; season with salt and pepper on all sides. Season 2 steaks with enough of the oregano to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain. Rinse and wipe out the pan.

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

Cook the chicken
2 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the weeknight hero spice blend to coat; toss to coat. In the same pan, 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the farro
3 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 return to the pot.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve, peel, and thinly slice the onion. Snap off and discard the tough, woody stem ends of the asparagus; cut into 2-inch pieces (keeping the tips intact). Halve the tomatoes; place in a bowl. Add the red wine vinegar; drizzle with olive oil and season with salt and pepper. Stir to coat. Peel the ginger; finely chop to get 1 tablespoon. Thinly slice the scallions. Cut off the stems of the bell peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice. Cut off any stem ends from the green beans. Halve the lime crosswise. Thinly slice the cucumbers; place in a bowl. Add the juice of 1 lime half; season with salt and pepper. 

Cook the vegetables & finish the farro
5 Cook the vegetables & finish the farro

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and asparagus pieces. Season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and softened. Transfer to the pot of cooked farro. Add the dressed tomatoes (including any liquid) and a drizzle of olive oil. Season with salt and pepper; stir to combine. Wipe out the pan.

Cook the green beans & peppers
6 Cook the green beans & peppers

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced scallions, sliced peppers, and green beans. Season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Turn off the heat and stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired.

Make the Spicy Peanut Sauce
7 Make the Spicy Peanut Sauce

Combine the peanut butter spread, rice vinegar, 1 teaspoon of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. 

Make the Creamy Pesto
8 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 Curry Ranch
9 Make the Curry Ranch

Combine the curry paste, ranch dressing, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Hot Honey
10 Make the Hot Honey

Combine the honey (kneading the packet before opening), 1 teaspoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. 

Assemble & Store the Spicy Peanut Chicken Salad
11 Assemble & Store the Spicy Peanut Chicken Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked green beans and peppers

• 1/4 cooked chicken

Transfer 1/2 lime cucumbers to 2 small containers.

Transfer the spicy peanut sauce to 2 separate small containers.

Assemble & Store the Creamy Pesto Chicken & Farro
12 Assemble & Store the Creamy Pesto Chicken & Farro

Makes 2 servings:

For each serving, in a large container combine: 

1/4 finished farro

1/4 cooked chicken

Transfer the creamy pesto to 2 small containers.

Assemble & Store the Seared Steak Salad
13 Assemble & Store the Seared Steak Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked green beans and peppers

• 1 plain sliced steak

Transfer the remaining lime cucumbers to 2 small containers.

Transfer the curry ranch to 2 separate small containers.

Assemble & Store the Oregano Steaks & Hot Honey
14 Assemble & Store the Oregano Steaks & Hot Honey

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced oregano steak

Transfer the hot honey to 2 small containers.

Finish & Serve the Spicy Peanut Chicken Salad
15 Finish & Serve the Spicy Peanut Chicken Salad

Makes 2 servings:

Wash and dry the lettuce and mint. Cut off the root end of the lettuce; roughly chop the leaves. Pick the mint leaves off the stems. Roughly chop the peanuts. Combine the finished chicken and vegetables, lime cucumbers, and chopped lettuce. Garnish each serving with the spicy peanut sauce, mint leaves (tearing just before adding) and chopped peanuts.

Finish & Serve the Creamy Pesto Chicken & Farro
16 Finish & Serve the Creamy Pesto Chicken & Farro

Makes 2 servings:

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

Finish & Serve the Seared Steak Salad
17 Finish & Serve the Seared Steak Salad

Makes 2 servings:

Wash and dry the arugula. Combine the finished steak and vegetables, lime cucumbers, and arugula. Garnish each serving with the curry ranch and sweety drop peppers.

Finish & Serve the Oregano Steaks & Hot Honey
18 Finish & Serve the Oregano Steaks & Hot Honey

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Roughly chop the pistachios. Heat the finished steak and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hot honey, chopped parsley, and chopped pistachios.

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 steaks
1 Cook & slice the steaks

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the steaks dry with paper towels; season with salt and pepper on all sides. Season 2 steaks with enough of the oregano to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain. Rinse and wipe out the pan.

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

2 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the weeknight hero spice blend to coat; toss to coat. In the same pan, 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken
Cook the farro
3 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 return to the pot.

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve, peel, and thinly slice the onion. Snap off and discard the tough, woody stem ends of the asparagus; cut into 2-inch pieces (keeping the tips intact). Halve the tomatoes; place in a bowl. Add the red wine vinegar; drizzle with olive oil and season with salt and pepper. Stir to coat. Peel the ginger; finely chop to get 1 tablespoon. Thinly slice the scallions. Cut off the stems of the bell peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice. Cut off any stem ends from the green beans. Halve the lime crosswise. Thinly slice the cucumbers; place in a bowl. Add the juice of 1 lime half; season with salt and pepper. 

Prepare the remaining ingredients
Cook the vegetables & finish the farro
5 Cook the vegetables & finish the farro

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and asparagus pieces. Season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and softened. Transfer to the pot of cooked farro. Add the dressed tomatoes (including any liquid) and a drizzle of olive oil. Season with salt and pepper; stir to combine. Wipe out the pan.

6 Cook the green beans & peppers

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced scallions, sliced peppers, and green beans. Season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Turn off the heat and stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired.

Cook the green beans & peppers
Make the Spicy Peanut Sauce
7 Make the Spicy Peanut Sauce

Combine the peanut butter spread, rice vinegar, 1 teaspoon of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. 

8 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 Curry Ranch
9 Make the Curry Ranch

Combine the curry paste, ranch dressing, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

10 Make the Hot Honey

Combine the honey (kneading the packet before opening), 1 teaspoon 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 Hot Honey
Assemble & Store the Spicy Peanut Chicken Salad
11 Assemble & Store the Spicy Peanut Chicken Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked green beans and peppers

• 1/4 cooked chicken

Transfer 1/2 lime cucumbers to 2 small containers.

Transfer the spicy peanut sauce to 2 separate small containers.

12 Assemble & Store the Creamy Pesto Chicken & Farro

Makes 2 servings:

For each serving, in a large container combine: 

1/4 finished farro

1/4 cooked chicken

Transfer the creamy pesto to 2 small containers.

Assemble & Store the Creamy Pesto Chicken & Farro
Assemble & Store the Seared Steak Salad
13 Assemble & Store the Seared Steak Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked green beans and peppers

• 1 plain sliced steak

Transfer the remaining lime cucumbers to 2 small containers.

Transfer the curry ranch to 2 separate small containers.

14 Assemble & Store the Oregano Steaks & Hot Honey

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced oregano steak

Transfer the hot honey to 2 small containers.

Assemble & Store the Oregano Steaks & Hot Honey
Finish & Serve the Spicy Peanut Chicken Salad
15 Finish & Serve the Spicy Peanut Chicken Salad

Makes 2 servings:

Wash and dry the lettuce and mint. Cut off the root end of the lettuce; roughly chop the leaves. Pick the mint leaves off the stems. Roughly chop the peanuts. Combine the finished chicken and vegetables, lime cucumbers, and chopped lettuce. Garnish each serving with the spicy peanut sauce, mint leaves (tearing just before adding) and chopped peanuts.

16 Finish & Serve the Creamy Pesto Chicken & Farro

Makes 2 servings:

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

Finish & Serve the Creamy Pesto Chicken & Farro
Finish & Serve the Seared Steak Salad
17 Finish & Serve the Seared Steak Salad

Makes 2 servings:

Wash and dry the arugula. Combine the finished steak and vegetables, lime cucumbers, and arugula. Garnish each serving with the curry ranch and sweety drop peppers.

18 Finish & Serve the Oregano Steaks & Hot Honey

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Roughly chop the pistachios. Heat the finished steak and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hot honey, chopped parsley, and chopped pistachios.

Finish & Serve the Oregano Steaks & Hot Honey
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