Family Meal Prep Bundle with Shrimp & Chicken

Family Meal Prep Bundle

with Shrimp & Chicken

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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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:
Orange-Miso Chicken with Sesame Ginger Salad & Aromatic Rice
Vadouvan Shrimp Tacos with Marinated Cucumbers & Roasted Cauliflower
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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Shrimp & Chicken
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 tsp Black & White Sesame Seeds
  • ¼ cup Roasted Peanuts
  • 4 oz Arugula
  • ¼ cup Sesame Ginger Dressing
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 cup Long Grain White Rice
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 2 Tbsps Orange Marmalade
  • 3 Tbsps Soy-Miso Sauce
  • 1 Tbsp Rice Vinegar
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 oz Sweetened Toasted Coconut Chips
  • ⅓ cup Crispy Onions
  • 8 Flour Tortillas
  • ¼ cup Mayonnaise
  • ¼ cup Sweet Chili Sauce
  • 2 tsps Vadouvan Curry Powder
  • 2 Tbsps Soy Sauce
  • 1 head Cauliflower
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • 2 Persian Cucumbers
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 2 Red Onions
  • 2 Bell Peppers
  • 2 tsps Honey
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onions. Thinly slice the cucumbers into rounds. In a bowl, combine the sliced cucumbers and mirin; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Make the aromatic rice
2 Make the aromatic rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, sautéed aromatics, 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 cauliflower
3 Roast the cauliflower

Meanwhile, line a sheet pan with foil. Transfer the cauliflower florets to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven; top with the soy sauce. Carefully stir to coat. Taste, then season with salt and pepper if desired.

Cook & slice the chicken
4 Cook & slice the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the togarashi. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board; when cool enough to handle, thinly slice crosswise. Rinse and wipe out the pan.

*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. Place in a bowl; season with the curry powder and stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a bowl. 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 peppers and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the ponzu sauce (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 combined. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of aromatic rice. Stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve the shrimp tacos
7 Finish & serve the shrimp 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 sweet chili sauce and mayonnaise. 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. Assemble the tacos using the warmed tortillas, cooked shrimp, remaining cooked vegetables, half the marinated cucumbers, and sweet chili mayo. Serve the tacos with the roasted cauliflower. Garnish with the coconut chips and crispy onions. Enjoy! 

Finish & serve the chicken
8 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: In a bowl, combine the orange marmalade, soy-miso sauce, and vinegar. In a separate, large bowl, combine the arugula, remaining marinated cucumbers, and sesame ginger dressing. Season with salt and pepper; toss to combine. Roughly chop the peanuts. Serve the sliced chicken with the salad and finished rice. Top the chicken with the orange-miso sauce. Garnish with the sesame seeds and chopped peanuts. Enjoy! 

Reheat the tacos
9 Reheat the tacos

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

Reheat the chicken
10 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.

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onions. Thinly slice the cucumbers into rounds. In a bowl, combine the sliced cucumbers and mirin; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Make the aromatic rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, sautéed aromatics, 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.

Make the aromatic rice
Roast the cauliflower
3 Roast the cauliflower

Meanwhile, line a sheet pan with foil. Transfer the cauliflower florets to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven; top with the soy sauce. Carefully stir to coat. Taste, then season with salt and pepper if desired.

4 Cook & slice the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the togarashi. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board; when cool enough to handle, thinly slice crosswise. Rinse and wipe out the pan.

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

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

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with the curry powder and stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a bowl. 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 peppers and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the ponzu sauce (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 combined. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of aromatic rice. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables & finish the rice
Finish & serve the shrimp tacos
7 Finish & serve the shrimp 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 sweet chili sauce and mayonnaise. 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. Assemble the tacos using the warmed tortillas, cooked shrimp, remaining cooked vegetables, half the marinated cucumbers, and sweet chili mayo. Serve the tacos with the roasted cauliflower. Garnish with the coconut chips and crispy onions. Enjoy! 

8 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: In a bowl, combine the orange marmalade, soy-miso sauce, and vinegar. In a separate, large bowl, combine the arugula, remaining marinated cucumbers, and sesame ginger dressing. Season with salt and pepper; toss to combine. Roughly chop the peanuts. Serve the sliced chicken with the salad and finished rice. Top the chicken with the orange-miso sauce. Garnish with the sesame seeds and chopped peanuts. Enjoy! 

Finish & serve the chicken
Reheat the tacos
9 Reheat the tacos

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

10 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 chicken
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