Family Meal Prep Bundle with Chicken & Steak

Family Meal Prep Bundle

with Chicken & Steak

65 MIN
8 Servings
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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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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:
Mexican-Spiced Steaks & Potato Salad with Guacamole & Cotija
Smoky Chicken & Lime Crème Fraîche with Corn & Poblano Rice

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Family Meal Prep Bundle with Chicken & Steak
Title
  • 4 Flank Steaks
  • ½ cup Guacamole
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Cilantro Sauce
  • ¼ cup Sour Cream
  • 1¼ lbs Potatoes
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Lime
  • ⅓ cup Crispy Onions
  • 4 Tbsps Crème Fraîche
  • 1 oz Sweety Drop Peppers
  • 1 cup Long Grain White Rice
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Red Wine Vinegar
  • 2 Poblano Peppers
  • 2 Red Onions
  • 4 ears Of Corn
  • 2 tsps Honey
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. Medium dice the potatoes. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and medium dice the onions. 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.

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 the potatoes
3 Roast the potatoes

Meanwhile, line two sheet pans with foil. Transfer the diced potatoes to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl.

Roast & slice the chicken
4 Roast & slice the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the smoky spice blend. Transfer to the remaining sheet pan. 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, thinly slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook & slice the steaks
5 Cook & slice the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the Mexican spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

Cook the vegetables
6 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, diced onions, and diced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the vinegar (carefully, as the liquid may splatter), 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. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Transfer half the cooked vegetables to the bowl of roasted potatoes. Add the sour cream and cilantro sauce; toss to combine. Taste, then season with salt and pepper if desired. Transfer the remaining cooked vegetables to the pot of cooked rice. Add the sweety drop peppers and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve the chicken
7 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: Halve the lime crosswise. In a bowl, combine the crème fraîche and the juice of 1 lime half (you will have extra). Season with salt and pepper. Serve the sliced chicken with the finished rice and vegetables. Drizzle with the lime crème fraîche and garnish with the almonds and crispy onions. Enjoy!

Serve the steaks
8 Serve the steaks

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. 

SERVE: Serve the sliced steaks with the potato salad. Top the steaks with the guacamole and cotija. Enjoy!

Reheat the chicken
9 Reheat the chicken

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.

Reheat the steak
10 Reheat the steak

If you saved the dish for later, reheat the steaks in the microwave 1 to 2 minutes, or until heated through. 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. Medium dice the potatoes. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and medium dice the onions. 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.

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 the potatoes
3 Roast the potatoes

Meanwhile, line two sheet pans with foil. Transfer the diced potatoes to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl.

4 Roast & slice the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the smoky spice blend. Transfer to the remaining sheet pan. 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, thinly slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Roast & slice the chicken
Cook & slice the steaks
5 Cook & slice the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the Mexican spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

6 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, diced onions, and diced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the vinegar (carefully, as the liquid may splatter), 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. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Transfer half the cooked vegetables to the bowl of roasted potatoes. Add the sour cream and cilantro sauce; toss to combine. Taste, then season with salt and pepper if desired. Transfer the remaining cooked vegetables to the pot of cooked rice. Add the sweety drop peppers and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables
Finish & serve the chicken
7 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: Halve the lime crosswise. In a bowl, combine the crème fraîche and the juice of 1 lime half (you will have extra). Season with salt and pepper. Serve the sliced chicken with the finished rice and vegetables. Drizzle with the lime crème fraîche and garnish with the almonds and crispy onions. Enjoy!

8 Serve the steaks

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. 

SERVE: Serve the sliced steaks with the potato salad. Top the steaks with the guacamole and cotija. Enjoy!

Serve the steaks
Reheat the chicken
9 Reheat the chicken

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.

10 Reheat the steak

If you saved the dish for later, reheat the steaks in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

Reheat the steak
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