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
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.
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If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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.

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:
Cherry-Chipotle Pork Sandwiches with Roasted Vegetables & Almonds
Romesco Chicken Orzo Bake with Broccoli, Peppers & Onion

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Family Meal Prep Bundle with Chicken & Pork
Title
  • 1 Pork Roast
  • 1 bunch Parsley
  • ¼ cup Grated Parmesan Cheese
  • 2 tsps Chipotle Chile Paste
  • 4 Small Baguettes
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • ½ cup Mayonnaise
  • 2 Tbsps Sour Cherry Spread
  • ⅓ cup Crispy Onions
  • 2 Tbsps Sliced Roasted Almonds
  • ⅓ cup Salsa Verde
  • ½ lb Brussels Sprouts
  • 18 oz Chopped Chicken Breast
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Dried Currants
  • 1 Tbsp Capers
  • ½ lb Orzo Pasta
  • 4 Tbsps Crème Fraîche
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • ½ cup Cream
  • 4 oz Shredded Fontina Cheese
  • 2½ Tbsps Vegetable Demi-Glace
  • 2 Yellow Onions
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Red Wine Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 lb Broccoli Florets
  • ½ lb Sweet Peppers
Cook the pasta
1 Cook the pasta

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. 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. Halve the brussels sprouts lengthwise. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Roughly chop the parsley leaves and stems. In a bowl, combine the sour cherry spread, mayonnaise, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Roast the pork
3 Roast the pork

Line two sheet pans with foil. Pat the pork dry with paper towels. Season on all sides with salt, pepper, and the smoky spice blend. Transfer to one sheet pan. Roast 36 to 38 minutes, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes.  

Roast & finish the vegetables
4 Roast & finish the vegetables

Meanwhile, transfer the broccoli florets and halved brussels sprouts to the remaining sheet pan, keeping them separate. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Carefully transfer half the roasted broccoli to the pot of cooked pasta. Transfer the roasted brussels sprouts and remaining broccoli to a large bowl. Add the chopped parsley and parmesan. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the chicken
5 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle 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. Leaving any browned bits (or fond) in the pan, transfer to the pot of cooked pasta and broccoli.

Cook the remaining vegetables & finish the pasta
6 Cook the remaining vegetables & finish the pasta

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), demi-glace, 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 frequently, 1 to 2 minutes, or until the liquid is mostly cooked off. Turn off the heat. Transfer half the cooked vegetables to the pot of cooked pasta, broccoli, and chicken.

Slice & dress the pork
7 Slice & dress the pork

Thinly slice the rested pork crosswise. Transfer to a bowl. Add the salsa verde; stir to coat. Taste, then season with salt and pepper if desired.

Finish & serve the pasta bake
8 Finish & serve the pasta bake

To the pot of cooked pasta, chicken, and vegetables, add the romesco sauce, crème fraîche, cream, capers, currants, and half the fontina; season with salt and pepper. Stir until 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 remaining fontina.  

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: 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. Enjoy! 

Finish & serve the sandwiches
9 Finish & serve the sandwiches

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: Halve the baguettes lengthwise. Transfer to a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast 5 to 7 minutes, or until lightly browned. Transfer the toasted baguettes to a work surface. Assemble the sandwiches using the toasted baguettes, dressed pork, cooked peppers and onions, cherry-chipotle sauce, and crispy onions. Serve the sandwiches with the finished broccoli and brussels sprouts on the side; garnish with the almonds. Enjoy! 

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!

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Cook the pasta
1 Cook the pasta

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. 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. Halve the brussels sprouts lengthwise. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Roughly chop the parsley leaves and stems. In a bowl, combine the sour cherry spread, mayonnaise, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Prepare the ingredients
Roast the pork
3 Roast the pork

Line two sheet pans with foil. Pat the pork dry with paper towels. Season on all sides with salt, pepper, and the smoky spice blend. Transfer to one sheet pan. Roast 36 to 38 minutes, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes.  

4 Roast & finish the vegetables

Meanwhile, transfer the broccoli florets and halved brussels sprouts to the remaining sheet pan, keeping them separate. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Carefully transfer half the roasted broccoli to the pot of cooked pasta. Transfer the roasted brussels sprouts and remaining broccoli to a large bowl. Add the chopped parsley and parmesan. Stir to combine. Taste, then season with salt and pepper if desired.

Roast & finish the vegetables
Cook the chicken
5 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle 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. Leaving any browned bits (or fond) in the pan, transfer to the pot of cooked pasta and broccoli.

6 Cook the remaining vegetables & finish the pasta

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), demi-glace, 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 frequently, 1 to 2 minutes, or until the liquid is mostly cooked off. Turn off the heat. Transfer half the cooked vegetables to the pot of cooked pasta, broccoli, and chicken.

Cook the remaining vegetables & finish the pasta
Slice & dress the pork
7 Slice & dress the pork

Thinly slice the rested pork crosswise. Transfer to a bowl. Add the salsa verde; stir to coat. Taste, then season with salt and pepper if desired.

8 Finish & serve the pasta bake

To the pot of cooked pasta, chicken, and vegetables, add the romesco sauce, crème fraîche, cream, capers, currants, and half the fontina; season with salt and pepper. Stir until 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 remaining fontina.  

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: 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. Enjoy! 

Finish & serve the pasta bake
Finish & serve the sandwiches
9 Finish & serve the sandwiches

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: Halve the baguettes lengthwise. Transfer to a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast 5 to 7 minutes, or until lightly browned. Transfer the toasted baguettes to a work surface. Assemble the sandwiches using the toasted baguettes, dressed pork, cooked peppers and onions, cherry-chipotle sauce, and crispy onions. Serve the sandwiches with the finished broccoli and brussels sprouts on the side; garnish with the almonds. Enjoy! 

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