Grilled Chicken & Steak Meal Prep Bundle
Summer Grilling

Grilled Chicken & Steak

Meal Prep Bundle

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
Plant-Forward
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.
Diabetes Friendly
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:
Mango Chutney Chicken & Cashews with Sweet Chili Yogurt
Ancho Chicken Tacos with Corn Salad & Creamy Cilantro Sauce
Steaks & Currant Salsa Verde with Veggie Rice & Almonds
Pepper Ranch Steak with Butter Lettuce, Corn & Tomato Salad
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Grilled Chicken & Steak Meal Prep Bundle
Title
  • ¼ cup Guacamole
  • 2 Tbsps Grated Cotija Cheese
  • 1 bunch Mint
  • 1½ oz Feta Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 1 head Butter Or Romaine Lettuce
  • ¼ cup Grated Parmesan Cheese
  • 3 Tbsps Roasted Cashews
  • 4 Flour Tortillas
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Steaks
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Red Onion
  • 4 ears Of Corn
  • ½ lb Grape Tomatoes
  • 1 cup Long Grain White Rice
  • 2 Poblano Peppers
  • 4 Scallions
  • 1 Peach
  • 2 Zucchini
  • ¼ cup Mango Chutney
  • ¼ cup Sour Cream
  • ¼ cup Cilantro Sauce
  • 3 Tbsps Sweet Chili Sauce
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 Tbsps Dried Currants
  • ⅓ cup Salsa Verde
  • 3 Tbsps Ranch Dressing
  • 1 oz Sliced Roasted Red Peppers
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. 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.

Grill & slice the chicken
2 Grill & slice the chicken

Meanwhile, pat the chicken dry with paper towels. Drizzle with olive oil; turn to coat.Transfer 2 chicken breasts to a plate; season with salt and pepper on both sides. Evenly spread or brush the mango chutney onto the chicken. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Mexican spice blend to coat. 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 steaks
3 Grill & slice the steaks

Pat the steaks dry with paper towels. Drizzle with olive oil and season with salt, pepper, and the smoky spice blend. Turn to coat. Grill 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 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.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Wash and dry the fresh produce for bulk cooking. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Remove any husks and silks from the corn. Halve and pit the peach. Quarter the zucchini lengthwise. Cut off the root ends of the scallions, keeping them whole. Halve the tomatoes. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Grill the corn & onion
5 Grill the corn & onion

Place the onion rounds and prepared corn on a large plate. Drizzle with olive oil; season with salt and pepper. Carefully turn to coat. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and tender. Transfer to a cutting board.

Grill the remaining ingredients
6 Grill the remaining ingredients

Place the halved peach, quartered zucchini, prepared scallions, and halved poblano peppers in a bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the seasoned peach and seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and tender. Grill the seasoned poblano peppers 4 to 5 minutes per side, or until charred and softened. Transfer to a cutting board. Grill the tortillas 30 seconds to 1 minute per side, or until lightly charred.Transfer to a work surface.

Make the corn salad & finish the rice
7 Make the corn salad & finish the rice

Medium dice the grilled peach. Roughly chop the grilled onion. Cut the grilled corn kernels off the cobs. Cut the grilled zucchini into 1/4-inch pieces. Roughly chop the grilled scallions. Roughly chop the grilled poblano peppers. In a large bowl, combine the diced peach, chopped onion, corn kernels, and halved tomatoes. Taste, then season with salt and pepper if desired. To the pot of cooked rice, add the zucchini pieces, chopped scallions, and chopped poblano peppers. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Sweet Chili Yogurt
8 Make the Sweet Chili Yogurt

Combine the sweet chili sauce, yogurt, and 2 teaspoons of water. Season with salt and pepper.

Make the Creamy Cilantro Sauce
9 Make the Creamy Cilantro Sauce

Combine the sour cream and cilantro sauce. Season with salt and pepper.

Make the Currant Salsa Verde
10 Make the Currant Salsa Verde

Combine the salsa verde and currants. Taste, then season with salt and pepper if desired.

Make the Pepper Ranch
11 Make the Pepper Ranch

Roughly chop the roasted red peppers. Combine the ranch dressing and chopped peppers. Season with salt and pepper.

Assemble & Store the Mango Chutney Chicken & Cashews
12 Assemble & Store the Mango Chutney Chicken & Cashews

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced mango chutney chicken breast

Transfer the sweet chili yogurt to 2 small containers.

Assemble & Store the Ancho Chicken Tacos
13 Assemble & Store the Ancho Chicken Tacos

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 corn salad

• 1 sliced Mexican-spiced chicken breast

Transfer the grilled tortillas to 2 resealable bags. 

Transfer the creamy cilantro sauce to 2 small containers.

Assemble & Store the Steaks & Currant Salsa Verde
14 Assemble & Store the Steaks & Currant Salsa Verde

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced steak

Transfer the currant salsa verde to 2 small containers.

Assemble & Store the Pepper Ranch Steak
15 Assemble & Store the Pepper Ranch Steak

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 corn salad

• 1 sliced steak

Transfer the pepper ranch to 2 small containers.

Finish & Serve the Mango Chutney Chicken & Cashews
16 Finish & Serve the Mango Chutney Chicken & Cashews

Wash and dry the mint; pick the leaves off the stems. Roughly chop the cashews. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet chili yogurt, chopped cashews, and mint leaves (tearing just before adding).

Finish & Serve the Ancho Chicken Tacos
17 Finish & Serve the Ancho Chicken Tacos

Heat the finished chicken and corn salad in the microwave 1 to 2 minutes, or until heated through. Wrap the tortillas in a damp paper towel; microwave 30 seconds to 1 minute, or until heated through. Assemble each taco using the warmed tortillas, chicken and corn salad, creamy cilantro sauce, guacamole, and cotija.

Finish & Serve the Steaks & Currant Salsa Verde
18 Finish & Serve the Steaks & Currant Salsa Verde

Heat the finished steak and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant salsa verde, parmesan, and almonds.

Finish & Serve the Pepper Ranch Steak
19 Finish & Serve the Pepper Ranch Steak

Wash and dry the lettuce. Cut off and discard the root end; roughly chop the leaves. Serve the chopped lettuce topped with the finished steak and corn salad. Garnish each serving with the pepper ranch and feta (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 the rice
1 Cook the rice

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. 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.

2 Grill & slice the chicken

Meanwhile, pat the chicken dry with paper towels. Drizzle with olive oil; turn to coat.Transfer 2 chicken breasts to a plate; season with salt and pepper on both sides. Evenly spread or brush the mango chutney onto the chicken. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Mexican spice blend to coat. 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 & slice the steaks
3 Grill & slice the steaks

Pat the steaks dry with paper towels. Drizzle with olive oil and season with salt, pepper, and the smoky spice blend. Turn to coat. Grill 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 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.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Prepare the remaining ingredients

Wash and dry the fresh produce for bulk cooking. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Remove any husks and silks from the corn. Halve and pit the peach. Quarter the zucchini lengthwise. Cut off the root ends of the scallions, keeping them whole. Halve the tomatoes. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Prepare the remaining ingredients
Grill the corn & onion
5 Grill the corn & onion

Place the onion rounds and prepared corn on a large plate. Drizzle with olive oil; season with salt and pepper. Carefully turn to coat. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and tender. Transfer to a cutting board.

6 Grill the remaining ingredients

Place the halved peach, quartered zucchini, prepared scallions, and halved poblano peppers in a bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the seasoned peach and seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and tender. Grill the seasoned poblano peppers 4 to 5 minutes per side, or until charred and softened. Transfer to a cutting board. Grill the tortillas 30 seconds to 1 minute per side, or until lightly charred.Transfer to a work surface.

Grill the remaining ingredients
Make the corn salad & finish the rice
7 Make the corn salad & finish the rice

Medium dice the grilled peach. Roughly chop the grilled onion. Cut the grilled corn kernels off the cobs. Cut the grilled zucchini into 1/4-inch pieces. Roughly chop the grilled scallions. Roughly chop the grilled poblano peppers. In a large bowl, combine the diced peach, chopped onion, corn kernels, and halved tomatoes. Taste, then season with salt and pepper if desired. To the pot of cooked rice, add the zucchini pieces, chopped scallions, and chopped poblano peppers. Stir to combine. Taste, then season with salt and pepper if desired.

8 Make the Sweet Chili Yogurt

Combine the sweet chili sauce, yogurt, and 2 teaspoons of water. Season with salt and pepper.

Make the Sweet Chili Yogurt
Make the Creamy Cilantro Sauce
9 Make the Creamy Cilantro Sauce

Combine the sour cream and cilantro sauce. Season with salt and pepper.

10 Make the Currant Salsa Verde

Combine the salsa verde and currants. Taste, then season with salt and pepper if desired.

Make the Currant Salsa Verde
Make the Pepper Ranch
11 Make the Pepper Ranch

Roughly chop the roasted red peppers. Combine the ranch dressing and chopped peppers. Season with salt and pepper.

12 Assemble & Store the Mango Chutney Chicken & Cashews

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced mango chutney chicken breast

Transfer the sweet chili yogurt to 2 small containers.

Assemble & Store the Mango Chutney Chicken & Cashews
Assemble & Store the Ancho Chicken Tacos
13 Assemble & Store the Ancho Chicken Tacos

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 corn salad

• 1 sliced Mexican-spiced chicken breast

Transfer the grilled tortillas to 2 resealable bags. 

Transfer the creamy cilantro sauce to 2 small containers.

14 Assemble & Store the Steaks & Currant Salsa Verde

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced steak

Transfer the currant salsa verde to 2 small containers.

Assemble & Store the Steaks & Currant Salsa Verde
Assemble & Store the Pepper Ranch Steak
15 Assemble & Store the Pepper Ranch Steak

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 corn salad

• 1 sliced steak

Transfer the pepper ranch to 2 small containers.

16 Finish & Serve the Mango Chutney Chicken & Cashews

Wash and dry the mint; pick the leaves off the stems. Roughly chop the cashews. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet chili yogurt, chopped cashews, and mint leaves (tearing just before adding).

Finish & Serve the Mango Chutney Chicken & Cashews
Finish & Serve the Ancho Chicken Tacos
17 Finish & Serve the Ancho Chicken Tacos

Heat the finished chicken and corn salad in the microwave 1 to 2 minutes, or until heated through. Wrap the tortillas in a damp paper towel; microwave 30 seconds to 1 minute, or until heated through. Assemble each taco using the warmed tortillas, chicken and corn salad, creamy cilantro sauce, guacamole, and cotija.

18 Finish & Serve the Steaks & Currant Salsa Verde

Heat the finished steak and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant salsa verde, parmesan, and almonds.

Finish & Serve the Steaks & Currant Salsa Verde
Finish & Serve the Pepper Ranch Steak
19 Finish & Serve the Pepper Ranch Steak

Wash and dry the lettuce. Cut off and discard the root end; roughly chop the leaves. Serve the chopped lettuce topped with the finished steak and corn salad. Garnish each serving with the pepper ranch and feta (crumbling before adding).

Browse Steps
1 of 19