Family Meal Prep Bundle with Chicken & Steak

Family Meal Prep Bundle

with Chicken & Steak

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.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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:
Seared Steaks & Black Bean-Chile Mayo with Sesame Veggie Rice
Hoisin Chicken Tacos with Ponzu-Dressed Vegetables & Crispy Onions
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  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Chicken & Steak
Title
  • 4 Steaks
  • ¼ cup Roasted Peanuts
  • 3 Tbsps Savory Black Bean-Chile Sauce
  • ¼ cup Mayonnaise
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • 1 cup Long Grain White Rice
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 22 oz Chicken Breast Strips
  • ⅓ cup Crispy Onions
  • 2 Tbsps Rice Vinegar
  • 3 Tbsps Soy Glaze
  • 2 Tbsps Smooth Peanut Butter Spread
  • ¼ cup Hoisin Sauce
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
  • 8 Flour Tortillas
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 2 Tbsps Sesame Oil
  • 2 Red Onions
  • 4 ears Of Corn
  • ¾ lb Green Beans
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard any stem ends from the green beans; halve 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. Stir in the mirin.

Cook the steaks
3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and the weeknight hero 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, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Wipe out the pan. 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 chicken
4 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the quatre épices. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables & finish the rice
5 Cook the vegetables & finish the rice

In the pan of reserved fond, heat the sesame oil on medium-high until hot. Add the corn kernels, halved green beans, and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sautéed aromatics, ponzu sauce, and sesame seeds. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked rice.

Finish & serve the chicken tacos
6 Finish & serve the chicken 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: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. In a bowl, combine the hoisin sauce, peanut butter spread, soy glaze, and vinegar. Assemble the tacos using the warmed tortillas, cooked chicken, remaining cooked vegetables, hoisin-peanut sauce, and crispy onions. Enjoy! 

Finish & serve the steaks
7 Finish & 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. 

FINISH & SERVE: Roughly chop the peanuts. In a bowl, combine the mayonnaise and black bean-chile sauce. Serve the sliced steaks with the finished rice. Drizzle with the black bean-chile mayo. Garnish with the chopped peanuts. Enjoy! 

Reheat the chicken
8 Reheat the chicken

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

Reheat the steaks
9 Reheat the steaks

If you saved the dish for later, reheat the steaks and rice 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

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard any stem ends from the green beans; halve 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. Stir in the mirin.

Cook the rice
Cook the steaks
3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and the weeknight hero 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, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Wipe out the pan. 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.

4 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the quatre épices. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken
Cook the vegetables & finish the rice
5 Cook the vegetables & finish the rice

In the pan of reserved fond, heat the sesame oil on medium-high until hot. Add the corn kernels, halved green beans, and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sautéed aromatics, ponzu sauce, and sesame seeds. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked rice.

6 Finish & serve the chicken 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: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. In a bowl, combine the hoisin sauce, peanut butter spread, soy glaze, and vinegar. Assemble the tacos using the warmed tortillas, cooked chicken, remaining cooked vegetables, hoisin-peanut sauce, and crispy onions. Enjoy! 

Finish & serve the chicken tacos
Finish & serve the steaks
7 Finish & 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. 

FINISH & SERVE: Roughly chop the peanuts. In a bowl, combine the mayonnaise and black bean-chile sauce. Serve the sliced steaks with the finished rice. Drizzle with the black bean-chile mayo. Garnish with the chopped peanuts. Enjoy! 

8 Reheat the chicken

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

Reheat the chicken
Reheat the steaks
9 Reheat the steaks

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

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