Family Meal Prep Bundle with Chicken & Pork

Family Meal Prep Bundle

with Chicken & Pork

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:
Oven-Baked Cheesy Chicken with Corn & Tomato Rice
Three Cheese Pork Flatbread with Arugula Salad
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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Chicken & Pork
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 oz Pickled Peppadew Peppers
  • 1 bunch Parsley
  • 1 oz Garlic & Herb Spreadable Butter
  • 1 cup Long Grain White Rice
  • 4 oz Shredded Monterey Jack Cheese
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 18 oz Ground Pork
  • 1 oz Sweety Drop Peppers
  • 1.4 oz Grana Padano Cheese
  • 4 oz Arugula
  • 1 8-Oz Can Tomato Sauce
  • ½ cup Part-Skim Ricotta Cheese
  • 4 oz Fresh Mozzarella Cheese
  • 4 oz Shredded Fontina Cheese
  • 1 Piece Focaccia Bread
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ cup Balsamic Vinegar
  • 1 tsp Whole Dried Oregano
  • 2 oz Sliced Roasted Red Peppers
  • 2 Tbsps Red Wine Vinegar
  • 2 Red Onions
  • ½ lb Grape Tomatoes
  • 4 ears Of Corn
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and thinly slice the onions. Halve the tomatoes. Halve the bread horizontally.

Cook the rice
2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the softened butter and stir to combine. Taste, then season with salt and pepper if desired.

Bake the chicken
3 Bake the chicken

Meanwhile, line two sheet pans with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Transfer to one sheet pan. Bake 18 minutes. Leaving the oven on, remove from the oven. Evenly top the chicken with the monterey jack. Return to the oven and bake 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven.

Cook the vegetables & finish the rice
4 Cook the vegetables & finish the rice

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the halved tomatoes, red wine vinegar (carefully, as the liquid may splatter), roasted red peppers, and oregano. Season with salt and pepper. Cook, stirring frequently, 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 rice. Stir to combine.

Assemble & bake the flatbread
5 Assemble & bake the flatbread

In a bowl, combine the pork, Italian seasoning, 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. Place the halved bread on the remaining sheet pan, cut side up. Evenly top with the tomato sauce, fontina, ricotta, mozzarella (tearing into bite-sized pieces before adding), remaining cooked vegetables, and seasoned pork (crumbling into bite-sized pieces before adding); season with salt and pepper. Bake 17 to 19 minutes, or until the edges of the bread are lightly browned and crispy and the pork is cooked through. Remove from the oven. Let stand at least 2 minutes.

Finish & serve the chicken
6 Finish & serve the chicken

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: Roughly chop the parsley leaves and stems. Roughly chop the peppadew peppers. Serve the baked chicken with the finished rice. Garnish with the chopped parsley and chopped peppadew peppers. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and rice in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

Finish & serve the flatbread
7 Finish & serve the flatbread

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: Transfer the baked flatbread to a cutting board; cut into equal-sized pieces. Just before serving, in a bowl, combine the arugula, sweety drop peppers, Grana Padano (crumbling before adding), balsamic vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Serve the flatbread with the salad on the side. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, preheat the oven to 450°F. Place the flatbread on a sheet pan. Bake 7 to 10 minutes, or until heated through and the cheese is melted. Finish and serve as directed. 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and thinly slice the onions. Halve the tomatoes. Halve the bread horizontally.

2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the softened butter and stir to combine. Taste, then season with salt and pepper if desired.

Cook the rice
Bake the chicken
3 Bake the chicken

Meanwhile, line two sheet pans with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Transfer to one sheet pan. Bake 18 minutes. Leaving the oven on, remove from the oven. Evenly top the chicken with the monterey jack. Return to the oven and bake 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven.

4 Cook the vegetables & finish the rice

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the halved tomatoes, red wine vinegar (carefully, as the liquid may splatter), roasted red peppers, and oregano. Season with salt and pepper. Cook, stirring frequently, 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 rice. Stir to combine.

Cook the vegetables & finish the rice
Assemble & bake the flatbread
5 Assemble & bake the flatbread

In a bowl, combine the pork, Italian seasoning, 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. Place the halved bread on the remaining sheet pan, cut side up. Evenly top with the tomato sauce, fontina, ricotta, mozzarella (tearing into bite-sized pieces before adding), remaining cooked vegetables, and seasoned pork (crumbling into bite-sized pieces before adding); season with salt and pepper. Bake 17 to 19 minutes, or until the edges of the bread are lightly browned and crispy and the pork is cooked through. Remove from the oven. Let stand at least 2 minutes.

6 Finish & serve the chicken

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: Roughly chop the parsley leaves and stems. Roughly chop the peppadew peppers. Serve the baked chicken with the finished rice. Garnish with the chopped parsley and chopped peppadew peppers. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and rice in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

Finish & serve the chicken
Finish & serve the flatbread
7 Finish & serve the flatbread

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: Transfer the baked flatbread to a cutting board; cut into equal-sized pieces. Just before serving, in a bowl, combine the arugula, sweety drop peppers, Grana Padano (crumbling before adding), balsamic vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Serve the flatbread with the salad on the side. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, preheat the oven to 450°F. Place the flatbread on a sheet pan. Bake 7 to 10 minutes, or until heated through and the cheese is melted. Finish and serve as directed. 

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