Grilled Chicken & Pork Meal Prep Bundle

Grilled Chicken & Pork

Meal Prep Bundle

95 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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Soak up summer with seasonal recipes that include meat, fish, and veggies ready to grill up for sandwiches, salads, rice bowls and more.

This week's meals are:
Hot Honey Chicken with Salsa Verde Pasta & Parmesan
Cilantro Chicken Tacos with Corn on the Cob & Ancho Mayo
Pork & Peach Salsa Tacos with Corn & Tomatillo Sour Cream
Tuscan-Spiced Pork & Pasta with Olive-Red Pepper Relish
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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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fresh
ingredients
Grilled Chicken & Pork Meal Prep Bundle
Title
  • 8 Flour Tortillas
  • 2 Tbsps Raw Pepitas
  • ¼ cup Cilantro Sauce
  • 2 Tbsps Roasted Pistachios
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Guacamole
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Boneless, Center-Cut Pork Chops
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
  • 4 ears Of Corn
  • ½ lb Grape Tomatoes
  • 2 Peaches
  • 2 Scallions
  • 1 Lime
  • 1¼ cups Fregola Sarda Pasta
  • ⅓ cup Salsa Verde
  • 2 Zucchini
  • ½ lb Sweet Peppers
  • 1 Red Onion
  • 1 Tbsp Ancho Chile Paste
  • 2 Tbsps Mayonnaise
  • 1½ tsps Calabrian Chile Paste
  • ⅓ cup Tomatillo-Poblano Sauce
  • ¼ cup Sour Cream
  • 2 Tbsps Dried Currants
  • 1 oz Sliced Roasted Red Peppers
  • 1 oz Pitted Niçoise Olives
  • 2 tsps Honey
time-saving
tips & techniques
Cook & dress the pasta
1 Cook & dress the pasta

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Once boiling, add the pasta to the pot and cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the salsa verde; stir to combine. Taste, then season with salt and pepper if desired.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Remove any husks and silks from the corn. Halve and pit the peaches. Quarter the zucchini lengthwise. Cut off and discard the stems of the sweet peppers; remove the cores. Peel the onion and cut into 1/2-inch rounds, keeping the layers intact. Halve the tomatoes; transfer to a large bowl. Season with salt and pepper; stir to coat. Quarter the lime.

Grill & slice the pork
3 Grill & slice the pork

Pat the pork dry with paper towels. Drizzle 2 pork chops with olive oil and season on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Drizzle the remaining pork chops with olive oil and season on both sides with salt, pepper, and enough of the Tuscan spice blend to coat. Grill 3 to 4 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. When cool enough to handle, slice crosswise.

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

Grill & slice the chicken
4 Grill & slice the chicken

Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the smoky spice blend. Grill 7 to 8 minutes per side, 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.

Grill the peaches & vegetables
5 Grill the peaches & vegetables

Place the prepared corn, peaches, zucchini, onion, sweet peppers and scallions in a large bowl. Drizzle with olive oil and season with salt and pepper. Turn to coat. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Grill the seasoned peaches, zucchini, and onion 3 to 5 minutes per side, or until charred and softened. Grill the seasoned sweet peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Transfer to a cutting board.

Cut the grilled peaches & vegetables
6 Cut the grilled peaches & vegetables

Medium dice the grilled zucchini. Roughly chop the grilled sweet peppers. Roughly chop the grilled onion. Medium dice the grilled peaches. Thinly slice the scallions, discarding the root ends.

Finish the pasta & make the salsa
7 Finish the pasta & make the salsa

To the pot of dressed pasta, add the diced zucchini, chopped sweet peppers, and chopped onion. Stir to combine. Taste, then season with salt and pepper if desired. To the bowl of seasoned tomatoes, add the diced peaches, sliced scallions, and the juice of 2 lime wedges (you will have extra). Season with salt and pepper; stir to combine.

Make the Ancho Mayo
8 Make the Ancho Mayo

Combine the mayonnaise, ancho chile paste, and 2 teaspoons of water. Season with salt and pepper.

Make the Hot Honey
9 Make the Hot Honey

Combine the honey (kneading the packet before opening), 1 tablespoon of olive oil, and as much of the Calabrian chile paste as you’d like, depending on how spicy you’d like the dish to be.

Make the Tomatillo Sour Cream
10 Make the Tomatillo Sour Cream

Combine the tomatillo-poblano sauce and sour cream. Season with salt and pepper.

Make the Olive-Red Pepper Relish
11 Make the Olive-Red Pepper Relish

Roughly chop the roasted peppers and olives. Combine the currants, chopped peppers and olives, and 1 tablespoon of olive oil. Season with salt and pepper.

Assemble & store the Cilantro Chicken Tacos
12 Assemble & store the Cilantro Chicken Tacos

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished salsa

• 1 grilled corn cob

• 1 sliced chicken breast

Transfer the ancho mayo to 2 small containers.

Assemble & store the Hot Honey Chicken
13 Assemble & store the Hot Honey Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced chicken breast

Transfer the hot honey to 2 small containers.

Assemble & store the Pork & Peach Salsa Tacos
14 Assemble & store the Pork & Peach Salsa Tacos

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished salsa

• 1 grilled corn cob

• 1 sliced Mexican-spiced pork chop

Transfer the tomatillo sour cream to 2 small containers.

Assemble & store the Tuscan-Spiced Pork & Pasta
15 Assemble & store the Tuscan-Spiced Pork & Pasta

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Tuscan-spiced pork chop

Transfer the olive-red pepper relish to 2 small containers.

Finish & serve the Cilantro Chicken Tacos
16 Finish & serve the Cilantro Chicken Tacos

Roughly chop the pepitas. Wrap 2 tortillas in a damp paper towel and microwave 30 seconds to 1 minute, or until heated through. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the corn with the ancho mayo. Fill the tortillas with the chicken and vegetables, cilantro sauce, and chopped pepitas. Serve the dressed corn on the side.

Finish & serve the Hot Honey Chicken
17 Finish & serve the Hot Honey Chicken

Roughly chop the pistachios. Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hot honey, chopped pistachios, and parmesan.

Finish & serve the Pork & Peach Salsa Tacos
18 Finish & serve the Pork & Peach Salsa Tacos

Wrap 2 tortillas in a damp paper towel and microwave 30 seconds to 1 minute, or until heated through. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the corn with the tomatillo sour cream. Fill the tortillas with the pork and vegetables, guacamole, and cotija. Serve the dressed corn on the side.

Finish & serve the Tuscan-Spiced Pork & Pasta
19 Finish & serve the Tuscan-Spiced Pork & Pasta

Heat the finished pork and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the olive-red pepper relish, almonds, and Grana Padano (crumbling before adding).

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!

Get This Recipe Delivered
Cook & dress the pasta
1 Cook & dress the pasta

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Once boiling, add the pasta to the pot and cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the salsa verde; stir to combine. Taste, then season with salt and pepper if desired.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Remove any husks and silks from the corn. Halve and pit the peaches. Quarter the zucchini lengthwise. Cut off and discard the stems of the sweet peppers; remove the cores. Peel the onion and cut into 1/2-inch rounds, keeping the layers intact. Halve the tomatoes; transfer to a large bowl. Season with salt and pepper; stir to coat. Quarter the lime.

Prepare the ingredients
Grill & slice the pork
3 Grill & slice the pork

Pat the pork dry with paper towels. Drizzle 2 pork chops with olive oil and season on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Drizzle the remaining pork chops with olive oil and season on both sides with salt, pepper, and enough of the Tuscan spice blend to coat. Grill 3 to 4 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. When cool enough to handle, slice crosswise.

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

4 Grill & slice the chicken

Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the smoky spice blend. Grill 7 to 8 minutes per side, 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.

Grill & slice the chicken
Grill the peaches & vegetables
5 Grill the peaches & vegetables

Place the prepared corn, peaches, zucchini, onion, sweet peppers and scallions in a large bowl. Drizzle with olive oil and season with salt and pepper. Turn to coat. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Grill the seasoned peaches, zucchini, and onion 3 to 5 minutes per side, or until charred and softened. Grill the seasoned sweet peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Transfer to a cutting board.

6 Cut the grilled peaches & vegetables

Medium dice the grilled zucchini. Roughly chop the grilled sweet peppers. Roughly chop the grilled onion. Medium dice the grilled peaches. Thinly slice the scallions, discarding the root ends.

Cut the grilled peaches & vegetables
Finish the pasta & make the salsa
7 Finish the pasta & make the salsa

To the pot of dressed pasta, add the diced zucchini, chopped sweet peppers, and chopped onion. Stir to combine. Taste, then season with salt and pepper if desired. To the bowl of seasoned tomatoes, add the diced peaches, sliced scallions, and the juice of 2 lime wedges (you will have extra). Season with salt and pepper; stir to combine.

8 Make the Ancho Mayo

Combine the mayonnaise, ancho chile paste, and 2 teaspoons of water. Season with salt and pepper.

Make the Ancho Mayo
Make the Hot Honey
9 Make the Hot Honey

Combine the honey (kneading the packet before opening), 1 tablespoon of olive oil, and as much of the Calabrian chile paste as you’d like, depending on how spicy you’d like the dish to be.

10 Make the Tomatillo Sour Cream

Combine the tomatillo-poblano sauce and sour cream. Season with salt and pepper.

Make the Tomatillo Sour Cream
Make the Olive-Red Pepper Relish
11 Make the Olive-Red Pepper Relish

Roughly chop the roasted peppers and olives. Combine the currants, chopped peppers and olives, and 1 tablespoon of olive oil. Season with salt and pepper.

12 Assemble & store the Cilantro Chicken Tacos

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished salsa

• 1 grilled corn cob

• 1 sliced chicken breast

Transfer the ancho mayo to 2 small containers.

Assemble & store the Cilantro Chicken Tacos
Assemble & store the Hot Honey Chicken
13 Assemble & store the Hot Honey Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced chicken breast

Transfer the hot honey to 2 small containers.

14 Assemble & store the Pork & Peach Salsa Tacos

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished salsa

• 1 grilled corn cob

• 1 sliced Mexican-spiced pork chop

Transfer the tomatillo sour cream to 2 small containers.

Assemble & store the Pork & Peach Salsa Tacos
Assemble & store the Tuscan-Spiced Pork & Pasta
15 Assemble & store the Tuscan-Spiced Pork & Pasta

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Tuscan-spiced pork chop

Transfer the olive-red pepper relish to 2 small containers.

16 Finish & serve the Cilantro Chicken Tacos

Roughly chop the pepitas. Wrap 2 tortillas in a damp paper towel and microwave 30 seconds to 1 minute, or until heated through. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the corn with the ancho mayo. Fill the tortillas with the chicken and vegetables, cilantro sauce, and chopped pepitas. Serve the dressed corn on the side.

Finish & serve the Cilantro Chicken Tacos
Finish & serve the Hot Honey Chicken
17 Finish & serve the Hot Honey Chicken

Roughly chop the pistachios. Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hot honey, chopped pistachios, and parmesan.

18 Finish & serve the Pork & Peach Salsa Tacos

Wrap 2 tortillas in a damp paper towel and microwave 30 seconds to 1 minute, or until heated through. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the corn with the tomatillo sour cream. Fill the tortillas with the pork and vegetables, guacamole, and cotija. Serve the dressed corn on the side.

Finish & serve the Pork & Peach Salsa Tacos
Finish & serve the Tuscan-Spiced Pork & Pasta
19 Finish & serve the Tuscan-Spiced Pork & Pasta

Heat the finished pork and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the olive-red pepper relish, almonds, and Grana Padano (crumbling before adding).

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