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.
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.
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.
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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:
Pork Chorizo Tacos & Creamy Guacamole with White Rice & Veggies
Cheesy Chicken Sandwiches with Chipotle Mayo & Romaine Salad
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  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Chicken & Pork Chorizo
Title
  • 18 oz Pork Chorizo
  • ½ cup Guacamole
  • 4 oz Shredded Monterey Jack Cheese
  • ½ cup Sour Cream
  • 1 cup Long Grain White Rice
  • 8 Flour Tortillas
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Cilantro Sauce
  • ¼ cup Mayonnaise
  • ⅓ cup Crispy Onions
  • 2 tsps Chipotle Chile Paste
  • 4 oz White Cheddar Cheese
  • 4 Small Baguettes
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 Romaine Lettuce Hearts
  • 2 tsps Honey
  • 2 Tbsps Red Wine Vinegar
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Red Onions
  • 4 ears Of Corn
  • 2 Bell Peppers
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. 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. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onions.

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.

Roast & slice the chicken
3 Roast & slice the chicken

Meanwhile, line a sheet pan with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Transfer to the sheet pan and 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.

Cook the chorizo
4 Cook the chorizo

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle olive oil on 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. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

Cook the vegetables
5 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, sliced bell peppers, and sliced onions. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the honey (kneading the packet before opening), vinegar (carefully, as the liquid may splatter), and as much of the jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Leaving the rest in the pan, transfer half the cooked vegetables to the bowl of cooked chorizo.

Finish & serve the sandwiches
6 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. Thinly slice the cheddar. Roughly chop the lettuce. In a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom halves of the baguettes with the sliced cheddar. Toast in the oven 5 to 7 minutes, or until the cheese is melted and the bread is lightly browned. Transfer to a work surface. In a bowl, combine the chopped lettuce, remaining cooked vegetables, and cilantro sauce; toss to combine. Assemble the sandwiches using the toasted baguettes, chipotle mayo, sliced chicken, and crispy onions. Serve the sandwiches with the salad on the side. Garnish the salad with the cotija. Enjoy! 

Finish & serve the tacos
7 Finish & serve the tacos

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 sour cream and guacamole. Season with salt and pepper. Place the tortillas on a sheet pan. Evenly top with the monterey jack. Bake in the oven 3 to 4 minutes, or until the cheese is melted. Transfer to a work surface. Assemble the tacos with the cheesy tortillas, cooked chorizo and vegetables, and cooked rice. Serve the tacos topped with the creamy guacamole. Enjoy! 

Reheat the chicken
8 Reheat the chicken

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

Reheat the chorizo
9 Reheat the chorizo

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

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. 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. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onions.

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.

Cook the rice
Roast & slice the chicken
3 Roast & slice the chicken

Meanwhile, line a sheet pan with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Transfer to the sheet pan and 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.

4 Cook the chorizo

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle olive oil on 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. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

Cook the chorizo
Cook the vegetables
5 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, sliced bell peppers, and sliced onions. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the honey (kneading the packet before opening), vinegar (carefully, as the liquid may splatter), and as much of the jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Leaving the rest in the pan, transfer half the cooked vegetables to the bowl of cooked chorizo.

6 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. Thinly slice the cheddar. Roughly chop the lettuce. In a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom halves of the baguettes with the sliced cheddar. Toast in the oven 5 to 7 minutes, or until the cheese is melted and the bread is lightly browned. Transfer to a work surface. In a bowl, combine the chopped lettuce, remaining cooked vegetables, and cilantro sauce; toss to combine. Assemble the sandwiches using the toasted baguettes, chipotle mayo, sliced chicken, and crispy onions. Serve the sandwiches with the salad on the side. Garnish the salad with the cotija. Enjoy! 

Finish & serve the sandwiches
Finish & serve the tacos
7 Finish & serve the tacos

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 sour cream and guacamole. Season with salt and pepper. Place the tortillas on a sheet pan. Evenly top with the monterey jack. Bake in the oven 3 to 4 minutes, or until the cheese is melted. Transfer to a work surface. Assemble the tacos with the cheesy tortillas, cooked chorizo and vegetables, and cooked rice. Serve the tacos topped with the creamy guacamole. Enjoy! 

8 Reheat the chicken

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

Reheat the chicken
Reheat the chorizo
9 Reheat the chorizo

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

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