Family Meal Prep with Chicken & Pork

Family Meal Prep

with Chicken & Pork

65 MIN
8 Servings
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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:
Italian Pork Chops & Potato Salad with Creamy Red Pepper Sauce & Pistachios
Pesto Chicken Sandwiches with Peach, Corn & Pepper Salad
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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Family Meal Prep with Chicken & Pork
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 2 Tbsps Roasted Pistachios
  • ¼ cup Grated Parmesan Cheese
  • 2 oz Sliced Roasted Red Peppers
  • ⅓ cup Salsa Verde
  • 1¼ lbs Potatoes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 18 oz Boneless Chicken Breast Pieces
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 oz Sweety Drop Peppers
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Peaches
  • ¼ cup Buttermilk
  • 2 Romaine Lettuce Hearts
  • 4 Challah Buns
  • ¼ cup Mayonnaise
  • ⅓ cup Basil Pesto
  • 1 Tbsp Apple Cider Vinegar
  • 4 Tbsps Crème Fraîche
  • 2 Tbsps Red Wine Vinegar
  • 1 tsp Whole Dried Oregano
  • 2 tsps Date Syrup
  • 4 ears Of Corn
  • 2 Red Onions
  • ½ lb Sweet Peppers
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. Medium dice the potatoes. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the red onions. Remove any husks and silks from the corn; cut the kernels off the cobs.

Roast & dress the potatoes
2 Roast & dress the potatoes

Line a sheet pan with foil. Transfer the diced potatoes to the foil. 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 bowl; add the salsa verde. Stir to coat. Taste, then season with salt and pepper if desired.

Cook & slice the pork
3 Cook & slice the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), 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. Slice the rested pork crosswise. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend; toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

Cook the vegetables & finish the potato salad
5 Cook the vegetables & finish the potato salad

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers, sliced red onions, and corn kernels; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the date syrup, oregano, and red wine vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the bowl of dressed potatoes; stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve the chicken sandwiches
6 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 buns. Roughly chop the lettuce. Halve, pit, and thinly slice the peaches. In a large bowl, combine the buttermilk, apple cider vinegar, and half the crème fraîche. Add the chopped lettuce, remaining cooked vegetables, sliced peaches, and almonds. Season with salt and pepper; toss to coat. In a separate bowl, combine the pesto and mayonnaise. Wipe out the pan used to cook the vegetables. In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches, add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, pesto mayo, cooked chicken, and sweety drop peppers. Serve the sandwiches with the salad on the side. Enjoy! 

Finish & serve the pork chops
7 Finish & serve the pork chops

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 pistachios. Roughly chop the cipolline onions. Roughly chop the roasted red peppers. In a bowl, combine the chopped roasted peppers and remaining crème fraîche; season with salt and pepper. Serve the sliced pork with the finished potato salad. Top the pork with the creamy red pepper sauce. Garnish with the cheese, chopped pistachios, and chopped cipolline onions. 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 pork
9 Reheat the pork

If you saved the dish for later, reheat the pork 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

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the red onions. Remove any husks and silks from the corn; cut the kernels off the cobs.

2 Roast & dress the potatoes

Line a sheet pan with foil. Transfer the diced potatoes to the foil. 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 bowl; add the salsa verde. Stir to coat. Taste, then season with salt and pepper if desired.

Roast & dress the potatoes
Cook & slice the pork
3 Cook & slice the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), 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. Slice the rested pork crosswise. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

4 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend; toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

Cook the chicken
Cook the vegetables & finish the potato salad
5 Cook the vegetables & finish the potato salad

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers, sliced red onions, and corn kernels; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the date syrup, oregano, and red wine vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the bowl of dressed potatoes; stir to combine. Taste, then season with salt and pepper if desired.

6 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 buns. Roughly chop the lettuce. Halve, pit, and thinly slice the peaches. In a large bowl, combine the buttermilk, apple cider vinegar, and half the crème fraîche. Add the chopped lettuce, remaining cooked vegetables, sliced peaches, and almonds. Season with salt and pepper; toss to coat. In a separate bowl, combine the pesto and mayonnaise. Wipe out the pan used to cook the vegetables. In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches, add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, pesto mayo, cooked chicken, and sweety drop peppers. Serve the sandwiches with the salad on the side. Enjoy! 

Finish & serve the chicken sandwiches
Finish & serve the pork chops
7 Finish & serve the pork chops

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 pistachios. Roughly chop the cipolline onions. Roughly chop the roasted red peppers. In a bowl, combine the chopped roasted peppers and remaining crème fraîche; season with salt and pepper. Serve the sliced pork with the finished potato salad. Top the pork with the creamy red pepper sauce. Garnish with the cheese, chopped pistachios, and chopped cipolline onions. 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 pork
9 Reheat the pork

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

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