Family Meal Prep Bundle with Shrimp & Chicken

Family Meal Prep Bundle

with Shrimp & Chicken

65 MIN
8 Servings
Wellness at Blue Apron
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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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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:
Ancho-Lime Shrimp & Guacamole with Cilantro Rice & Veggies
Cheesy Chicken Sandwiches with Roasted Broccoli & Crispy Onions
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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Shrimp & Chicken
Title
  • ½ cup Sour Cream
  • 1 Lime
  • 2 Tbsps Grated Cotija Cheese
  • 1 cup Long Grain White Rice
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 3 oz Baby Spinach
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Cilantro Sauce
  • ½ cup Guacamole
  • 1 lb Broccoli
  • 4 Boneless, Skinless Chicken Breasts
  • ⅓ cup Crispy Onions
  • ½ lb Fresh Mozzarella Cheese
  • 4 Tbsps Crème Fraîche
  • ⅓ cup Salsa Verde
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 4 Small Baguettes
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 2 Red Onions
  • 2 Bell Peppers
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 tsps Date Syrup
  • 2 Tbsps Red Wine Vinegar
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the red onions. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the cipolline onions. Halve the lime crosswise. In a bowl, combine the sour cream and the juice of 1 lime half; season with salt and pepper. Thinly slice the mozzarella. In a bowl, combine the salsa verde and crème fraîche.

Cook the rice
2 Cook the rice

Carefully rinse the rice (sifting through for any small stones or 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 brocooli
3 Roast the brocooli

Meanwhile, line two sheet pans with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Transfer the broccoli florets to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast & slice the the chicken
4 Roast & slice the the chicken

Meanwhile, pat the chicken dry with paper towels. Transfer to the remaining sheet pan. Drizzle with olive oil. Season on both sides with salt, pepper, and the Italian seasoning. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

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

Cook the shrimp
5 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and the Mexican spice blend; 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 shrimp in an even layer. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Carefully add the juice of the remaining lime half. Stir to combine. Transfer to a plate. Rinse and wipe out the pan.

Cook the vegetables & finish the rice
6 Cook the vegetables & finish the rice

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced red onions and sliced peppers. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the spinach, vinegar, date syrup, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked rice. Add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve the cilantro rice & shrimp
7 Finish & serve the cilantro rice & shrimp

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 cooked shrimp with the finished rice. Garnish with the lime sour cream, guacamole, and cotija. Enjoy! 

Finish & serve the chicken sandwiches
8 Finish & serve the chicken 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. Line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Drizzle with olive oil; season with salt and pepper. Top one half of each baguette with the sliced mozzarella. 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. Assemble the sandwiches using the toasted baguettes, sliced chicken, creamy salsa verde, and remaining cooked vegetables. Serve the sandwiches with the roasted broccoli on the side. Garnish the broccoli with the chopped cipolline onions and crispy onions. Enjoy! 

Reheat the shrimp & rice
9 Reheat the shrimp & rice

If you saved the shrimp and rice for later, reheat the finished shrimp and rice in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

Reheat the chicken sandwiches
10 Reheat the chicken sandwiches

If you saved the sandwiches for later, preheat the oven to 450°F. Reheat the finished chicken, vegetables, and broccoli in the microwave 1 to 2 minutes, or until heated through. Finish and serve the sandwiches as directed.

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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Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the red onions. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the cipolline onions. Halve the lime crosswise. In a bowl, combine the sour cream and the juice of 1 lime half; season with salt and pepper. Thinly slice the mozzarella. In a bowl, combine the salsa verde and crème fraîche.

2 Cook the rice

Carefully rinse the rice (sifting through for any small stones or 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 brocooli
3 Roast the brocooli

Meanwhile, line two sheet pans with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Transfer the broccoli florets to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Roast & slice the the chicken

Meanwhile, pat the chicken dry with paper towels. Transfer to the remaining sheet pan. Drizzle with olive oil. Season on both sides with salt, pepper, and the Italian seasoning. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

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

Roast & slice the the chicken
Cook the shrimp
5 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and the Mexican spice blend; 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 shrimp in an even layer. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Carefully add the juice of the remaining lime half. Stir to combine. Transfer to a plate. Rinse and wipe out the pan.

6 Cook the vegetables & finish the rice

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced red onions and sliced peppers. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the spinach, vinegar, date syrup, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked rice. Add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables & finish the rice
Finish & serve the cilantro rice & shrimp
7 Finish & serve the cilantro rice & shrimp

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 cooked shrimp with the finished rice. Garnish with the lime sour cream, guacamole, and cotija. Enjoy! 

8 Finish & serve the chicken 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. Line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Drizzle with olive oil; season with salt and pepper. Top one half of each baguette with the sliced mozzarella. 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. Assemble the sandwiches using the toasted baguettes, sliced chicken, creamy salsa verde, and remaining cooked vegetables. Serve the sandwiches with the roasted broccoli on the side. Garnish the broccoli with the chopped cipolline onions and crispy onions. Enjoy! 

Finish & serve the chicken sandwiches
Reheat the shrimp & rice
9 Reheat the shrimp & rice

If you saved the shrimp and rice for later, reheat the finished shrimp and rice in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

10 Reheat the chicken sandwiches

If you saved the sandwiches for later, preheat the oven to 450°F. Reheat the finished chicken, vegetables, and broccoli in the microwave 1 to 2 minutes, or until heated through. Finish and serve the sandwiches as directed.

Reheat the chicken sandwiches
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