Family Meal Prep Bundle

with Beef & Chicken

65 MIN

8 Servings

Wellness at Blue Apron

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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

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Mediterranean Diet

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600 Calories or Less

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Wellness Grain

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30g Of Protein

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Wheat Free

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Vegan

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From the Test Kitchen

Meet your weekday hero that gets family dinner on the table in a snap. Designed to cook at once and give you multiple meals, these crowd-pleasing recipes feature a changing mix of meat, grains, and veggies with delicious flavors that satisfy all.

This week's meals are:
Calabrian Honey Chicken & Pasta Salad with Pesto, Corn & Peppers
Smoked Gouda Cheeseburgers with Caramelized Onion Mayo & Arugula Salad
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Nutrition

PER SERVING
Calories

900 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
2 oz Balsamic-Marinated Cipolline Onions
⅓ cup Basil Pesto
½ lb Fresh Mozzarella Cheese
½ lb Orzo Pasta
1 Tbsp Calabrian Chile Paste
4 tsps Honey
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
18 oz Ground Beef
¼ cup Balsamic Vinegar
2 Tbsps Sliced Roasted Almonds
1 oz Sweety Drop Peppers
2 Tbsps Vegetarian Worcestershire Sauce
¼ cup Grated Parmesan Cheese
4 oz Arugula
6 oz Caramelized Onions & Garlic
4 Sesame Seed Buns
4 oz Smoked Gouda Cheese
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
¼ cup Mayonnaise
1 oz Sliced Roasted Red Peppers
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Red Wine Vinegar
1 Bell Pepper
½ lb Grape Tomatoes
4 ears Of Corn

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. 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. Wash and dry the fresh produce. Thinly slice the gouda. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the tomatoes. Roughly chop the cipolline onions.

2 Roast & slice the chicken

Line a sheet pan with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. Transfer to the sheet pan; drizzle with olive oil. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Transfer to a cutting board; when cool enough to handle, slice crosswise.

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

3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4 Form & cook the patties

Meanwhile, place the beef in a bowl. Season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip (carefully, as the oil may splatter) and evenly top with the sliced gouda. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

5 Cook the vegetables & finish the pasta salad

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes, red wine vinegar (carefully, as the liquid may splatter), roasted red peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked pasta. Add the pesto, chopped cipolline onions, and mozzarella (tearing into bite-sized pieces before adding). Stir to combine. Taste, then season with salt and pepper if desired.

6 Finish & serve the cheeseburgers

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

FINISH & SERVE: In a bowl, combine the mayonnaise, caramelized onions, and worcestershire sauce. In a separate bowl, combine the arugula, remaining cooked vegetables, sweety drop peppers, parmesan, almonds, balsamic vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Wipe out the pan used to cook the vegetables. Halve the buns. In the same pan, working in batches, add the halved buns. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, caramelized onion mayo, and cooked patties. Serve the burgers with the salad on the side. Enjoy!

7 Finish & serve the burgers

FINISH & SERVE: In a bowl, 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. Serve the sliced chicken with the finished pasta salad. Drizzle the chicken with the Calabrian honey. Enjoy!