Family Meal Prep Bundle with Chicken & Chorizo

Family Meal Prep Bundle

with Chicken & Chorizo

65 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.
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.
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.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
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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:
Pesto Chicken & Orzo Bake with Mushrooms, Peppers & Spinach
Creamy Tomatillo Chorizo Tacos with Veggies, Pepitas & Crispy Onions
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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Chicken & Chorizo
Title
  • 18 oz Chopped Chicken Breast
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ½ lb Orzo Pasta
  • ⅓ cup Basil Pesto
  • 4 oz Smoked Gouda Cheese
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Cream
  • ¼ cup Mascarpone Cheese
  • 18 oz Pork Chorizo
  • 8 Flour Tortillas
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¾ cup Tomatillo-Poblano Sauce
  • 2 Tbsps Raw Pepitas
  • ⅓ cup Crispy Onions
  • ½ cup Sour Cream
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Red Onions
  • 5 oz Baby Spinach
  • 2 Bell Peppers
  • ½ lb Mushrooms
  • 2 Tbsps Red Wine Vinegar
  • 2½ Tbsps Vegetable Demi-Glace
  • 1 Tbsp Honey
time-saving
tips & techniques
Cook the pasta
1 Cook the pasta

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Once boiling, add the pasta and cook 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and medium dice the onions. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Grate the smoked gouda on the large side of a box grater. Roughly chop the pepitas. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream, tomatillo-poblano sauce, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss 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 chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to the pot of cooked pasta. Wipe out the pan.

Cook the chorizo
4 Cook the chorizo

In the same pan, heat 2 teaspoons of olive oil over medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to a large bowl. Wipe out the pan.

Cook the vegetables
5 Cook the vegetables

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onions and diced peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and softened. Add the demi-glace (carefully, as the liquid may splatter), vinegar, honey (kneading the packet before opening), 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 frequently, 1 to 2 minutes, or until thoroughly combined.

Add the spinach & finish the vegetables
6 Add the spinach & finish the vegetables

Add the spinach to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer half the cooked vegetables to the pot of cooked chicken and pasta. Stir to combine. Transfer the remaining cooked vegetables to the bowl of cooked chorizo. Stir to combine.

Finish & serve the pasta bake
7 Finish & serve the pasta bake

To the pot of cooked chicken, pasta, and vegetables, add the pesto, mascarpone, and cream; season with salt and pepper. Stir until to thoroughly combined. Taste, then season with salt and pepper if desired. Lightly oil a large baking dish. Transfer the finished pasta to the baking dish. Evenly top with the grated gouda

STOP & STORE: If you're saving the pasta bake for later, wrap the baking dish in foil or plastic wrap and refrigerate until ready to bake.

FINISH & SERVE: Bake 9 to 11 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Garnish the finished bake with the parmesan. Enjoy! 

Finish & serve the chorizo tacos
8 Finish & serve the chorizo tacos

STOP & STORE: If you’re planning to enjoy this meal at a later date, stop here and store the cooked food in airtight containers in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos as desired using the warmed tortillas, cooked chorizo and vegetables, creamy tomatillo sauce, chopped pepitas, and crispy onions. Enjoy! 

Reheat the pasta bake
9 Reheat the pasta bake

If you saved the pasta bake for later, finish and serve as directed, but bake 20 to 25 minutes, or until heated through and the cheese is melted.

Reheat the tacos
10 Reheat the tacos

If you saved the tacos for later, reheat the finished chorizo and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve the tacos as directed.

Tips from Home Chefs

Cook the pasta
1 Cook the pasta

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Once boiling, add the pasta and cook 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and medium dice the onions. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Grate the smoked gouda on the large side of a box grater. Roughly chop the pepitas. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream, tomatillo-poblano sauce, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Prepare the ingredients
Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss 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 chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to the pot of cooked pasta. Wipe out the pan.

4 Cook the chorizo

In the same pan, heat 2 teaspoons of olive oil over medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to a large bowl. Wipe out the pan.

Cook the chorizo
Cook the vegetables
5 Cook the vegetables

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onions and diced peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and softened. Add the demi-glace (carefully, as the liquid may splatter), vinegar, honey (kneading the packet before opening), 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 frequently, 1 to 2 minutes, or until thoroughly combined.

6 Add the spinach & finish the vegetables

Add the spinach to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer half the cooked vegetables to the pot of cooked chicken and pasta. Stir to combine. Transfer the remaining cooked vegetables to the bowl of cooked chorizo. Stir to combine.

Add the spinach & finish the vegetables
Finish & serve the pasta bake
7 Finish & serve the pasta bake

To the pot of cooked chicken, pasta, and vegetables, add the pesto, mascarpone, and cream; season with salt and pepper. Stir until to thoroughly combined. Taste, then season with salt and pepper if desired. Lightly oil a large baking dish. Transfer the finished pasta to the baking dish. Evenly top with the grated gouda

STOP & STORE: If you're saving the pasta bake for later, wrap the baking dish in foil or plastic wrap and refrigerate until ready to bake.

FINISH & SERVE: Bake 9 to 11 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Garnish the finished bake with the parmesan. Enjoy! 

8 Finish & serve the chorizo tacos

STOP & STORE: If you’re planning to enjoy this meal at a later date, stop here and store the cooked food in airtight containers in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos as desired using the warmed tortillas, cooked chorizo and vegetables, creamy tomatillo sauce, chopped pepitas, and crispy onions. Enjoy! 

Finish & serve the chorizo tacos
Reheat the pasta bake
9 Reheat the pasta bake

If you saved the pasta bake for later, finish and serve as directed, but bake 20 to 25 minutes, or until heated through and the cheese is melted.

10 Reheat the tacos

If you saved the tacos for later, reheat the finished chorizo and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve the tacos as directed.

Reheat the tacos
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