Family Meal Prep Bundle with Chicken & Pork Chorizo

Family Meal Prep Bundle

with Chicken & Pork Chorizo

65 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
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
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:
Cheesy Pork Chorizo Casserole with Lime Crema
Cilantro Chicken Burritos with Rice, Beans & Spinach

Get Cooking
  • Nutrition
  • Calories
    Cals (est.)
Family Meal Prep Bundle with Chicken & Pork Chorizo
  • 18 oz Pork Chorizo
  • 2 Tbsps Crème Fraîche
  • ½ lb Grape Tomatoes
  • 4 oz Smoked Gouda Cheese
  • 4 oz White Cheddar Cheese
  • ⅓ cup Crispy Onions
  • 18 oz Boneless Chicken Breast Pieces
  • 4 oz Shredded Monterey Jack Cheese
  • 8 Flour Tortillas
  • ½ cup Guacamole
  • 1 Tbsp Ancho Chile Paste
  • ½ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ cup Cilantro Sauce
  • 5 oz Baby Spinach
  • 2½ Tbsps Chicken Demi-Glace
  • 4 tsps Honey
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Red Onions
  • 2 Poblano Peppers
  • 2 Bell Peppers
  • 1 Lime
  • 1 15.5-Oz Can Black Beans
  • 1 cup Long Grain White Rice

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
Prepare the Ingredients
1 Prepare the Ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Place an oven rack in the center of the oven; preheat to 450°F. Drain and rinse the beans. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the onions. Halve the tomatoes. Grate the gouda and cheddar on the large side of a box grater; combine in a medium bowl. In a separate bowl, combine the sour cream and guacamole. Quarter the lime. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the crème fraîche and the juice of 2 lime wedges; season with salt and pepper.

2 Roast the vegetables

In a large baking dish, combine the diced bell peppers, diced onions, diced poblano peppers, and halved tomatoes. Drizzle with olive oil and season with salt, pepper, and the Mexican spice blend. Stir to coat and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven; evenly top with the juice of the remaining lime wedges.

Roast the vegetables
Cook the rice & beans
3 Cook the rice & beans

Meanwhile, carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, weeknight hero spice blend, a 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. Stir in the drained beans. Taste, then season with salt and pepper if desired.

4 Cook the chicken & spinach

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. 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. Add the chile paste, honey (kneading the packet before opening), and demi-glace. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted and combined. Transfer to a large bowl. Rinse and wipe out the pan.

Cook the chicken & spinach
Make the burrito filling
5 Make the burrito filling

To the bowl of cooked chicken and spinach, add the cilantro sauce, monterey jack, 11/2 cups of the cooked rice and beans, and half the roasted vegetables (leaving the rest in the baking dish). Stir to combine. Taste, then season with salt and pepper if desired.

6 Assemble the casserole

Add the remaining cooked rice and beans to the baking dish of remaining roasted vegetables. Add half the grated gouda and cheddar. Stir to combine. Top with the chorizo (tearing into bite-sized pieces before adding) in an even layer. Top with the remaining grated gouda and cheddar.

Assemble the casserole
Assemble & crisp the burritos
7 Assemble & crisp the burritos

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. Evenly divide the filling among the centers of the tortillas. Tuck in the tortilla sides over the filling, then holding the sides tight, roll up into a burrito. In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches, add the burritos, seam side down, and cook 1 to 2 minutes per side, or until browned and slightly crispy. Transfer to a plate.

8 FInish & serve the casserole

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 in the oven 14 to 16 minutes, or until the cheese is melted and the chorizo is cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the finished casserole drizzled with the lime crema. Garnish with the crispy onions. Enjoy! 

FInish & serve the casserole
Finish & serve the burritos
9 Finish & serve the burritos

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: Serve the burritos with the creamy guacamole on the side. Enjoy! 

10 Reheat the casserole

If you saved the casserole for later, preheat the oven to 450°F. Finish and serve as directed, but bake 20 to 25 minutes.

Reheat the casserole
Reheat the burritos
11 Reheat the burritos

If you saved the burritos for later, preheat the oven to 450°F. Wrap the finished burritos in foil; reheat in the oven 7 to 10 minutes, or until heated through. Serve as directed.

Browse Steps
1 of 11