Grilled Chicken & Steak Meal Prep Bundle

Grilled Chicken & Steak

Meal Prep Bundle

95 MIN
8 Servings
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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.
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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:
Smoky Chicken & Za’atar Corn with Veggies & Marinated Feta
Honey Mustard Chicken & Potatoes with Vegetables & Crispy Onions
Steak & Creamy BBQ Sauce with Corn, Zucchini & Tomatoes
Grilled Steak & Lemon Labneh with Potatoes & Almonds
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Grilled Chicken & Steak Meal Prep Bundle
Title
  • ⅓ cup Crispy Onions
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 bunch Mint
  • 1 bunch Parsley
  • 2 Tbsps Sliced Roasted Almonds
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Raw Pepitas
  • 4 Steaks
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1¼ lbs Golden Potatoes
  • ¾ lb Green Beans
  • 2 Bell Peppers
  • 1 Shallot
  • 2 Zucchini
  • 2 Poblano Peppers
  • ½ lb Grape Tomatoes
  • 4 ears Of Corn
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 4 Boneless, Skinless Chicken Breasts
  • 2 cloves Garlic
  • 1 Tbsp Dijonnaise
  • 1 Tbsp Honey
  • 1½ oz Feta Cheese
  • 1 Tbsp Capers
  • 2 Tbsps Dried Currants
  • ¼ cup Labneh Cheese
  • 1 tsp Preserved Lemon Purée
  • ¼ cup Barbecue Sauce
  • ¼ cup Sour Cream
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Wash and dry the fresh produce for bulk cooking. Medium dice the potatoes. Cut off any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Remove any husks and silks from the corn. Quarter the zucchini lengthwise. Cut off the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds. Peel and halve the shallot. Halve the tomatoes; place in a large bowl. Season with salt and pepper. 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. 

Assemble the foil packet & grill the potatoes
2 Assemble the foil packet & grill the potatoes

Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Taste, then season with salt and pepper if desired.

Grill & slice the chicken
3 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 steaks
4 Grill & slice the steaks

Pat the steaks dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the weeknight hero spice blend. Grill 4 to 5 minutes per side for medium-rare (125°F), 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.

Assemble the foil packet & grill the green beans
5 Assemble the foil packet & grill the green beans

Place a large piece of foil on a work surface. Place the green beans and chopped garlic on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 6 to 8 minutes, or until the water has cooked off and the green beans are tender when pierced with a fork. Remove from the grill and carefully open the foil packet; transfer to the bowl of grilled potatoes. Taste, then season with salt and pepper if desired.

Grill the remaining vegetables
6 Grill the remaining vegetables

Place the prepared corn, zucchini, bell peppers, shallot, and poblano peppers in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Evenly coat 2 corn cobs with the Southern spice blend. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and softened. Transfer to a plate. Grill the seasoned zucchini, bell peppers, and poblano peppers 3 to 5 minutes per side, or until charred and softened. Grill the seasoned shallot, turning occasionally, 5 to 7 minutes, or until softened and lightly charred. Transfer to a cutting board.

Finish the vegetables & potatoes
7 Finish the vegetables & potatoes

Thinly slice the grilled zucchini. Thinly slice the grilled shallot. Thinly slice the grilled bell peppers crosswise.Transfer the sliced shallot and bell peppers to the bowl of grilled potatoes and green beans.Roughly chop the grilled poblano peppers. Transfer the sliced zucchini and chopped poblano peppers to the bowl of seasoned tomatoes.

Make the Honey Mustard
8 Make the Honey Mustard

Combine the dijonnaise and honey (kneading the packet before opening); season with salt and pepper.

Make the Marinated Feta
9 Make the Marinated Feta

Roughly chop the capers. Combine the feta (crumbling before adding), chopped capers, currants, and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired.

Make the Lemon Labneh
10 Make the Lemon Labneh

Combine the labneh and lemon purée. Taste, then season with salt and pepper if desired.

Make the Creamy BBQ Sauce
11 Make the Creamy BBQ Sauce

Combine the barbecue sauce and sour cream; season with salt and pepper.

Assemble & store the Honey Mustard Chicken & Potatoes
12 Assemble & store the Honey Mustard Chicken & Potatoes

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1 sliced chicken breast

Transfer the honey mustard to 2 small containers.

Assemble & store the Smoky Chicken & Za’atar Corn
13 Assemble & store the Smoky Chicken & Za’atar Corn

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 plain grilled corn cob

• 1 sliced chicken breast

Transfer the marinated feta to 2 small containers.

Assemble & store the Grilled Steak & Lemon Labneh
14 Assemble & store the Grilled Steak & Lemon Labneh

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1 sliced steak

Transfer the lemon labneh to 2 small containers.

Assemble & store the Steak & Creamy BBQ Sauce
15 Assemble & store the Steak & Creamy BBQ Sauce

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 Southern-spiced grilled corn cob

• 1 sliced steak

Transfer the creamy BBQ sauce to 2 small containers.

Finish & serve the Honey Mustard Chicken & Potatoes
16 Finish & serve the Honey Mustard Chicken & Potatoes

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey mustard and crispy onions.

Finish & serve the Smoky Chicken & Za’atar Corn
17 Finish & serve the Smoky Chicken & Za’atar Corn

Wash and dry the mint; pick the leaves off the stems. Heat the finished chicken, vegetables, and corn in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated feta and mint leaves (tearing just before adding). Top the corn with as much of the za’atar as you’d like (you may have extra).

Finish & serve the Grilled Steak & Lemon Labneh
18 Finish & serve the Grilled Steak & Lemon Labneh

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon labneh, chopped parsley, and almonds.

Finish & serve the Steak & Creamy BBQ Sauce
19 Finish & serve the Steak & Creamy BBQ Sauce

Roughly chop the peanuts and pepitas. Heat the finished steak, vegetables, and corn in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy BBQ sauce and chopped peanuts and pepitas.

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
Prepare the ingredients
1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Wash and dry the fresh produce for bulk cooking. Medium dice the potatoes. Cut off any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Remove any husks and silks from the corn. Quarter the zucchini lengthwise. Cut off the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds. Peel and halve the shallot. Halve the tomatoes; place in a large bowl. Season with salt and pepper. 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. 

2 Assemble the foil packet & grill the potatoes

Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Taste, then season with salt and pepper if desired.

Assemble the foil packet & grill the potatoes
Grill & slice the chicken
3 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.

4 Grill & slice the steaks

Pat the steaks dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the weeknight hero spice blend. Grill 4 to 5 minutes per side for medium-rare (125°F), 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.

Grill & slice the steaks
Assemble the foil packet & grill the green beans
5 Assemble the foil packet & grill the green beans

Place a large piece of foil on a work surface. Place the green beans and chopped garlic on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 6 to 8 minutes, or until the water has cooked off and the green beans are tender when pierced with a fork. Remove from the grill and carefully open the foil packet; transfer to the bowl of grilled potatoes. Taste, then season with salt and pepper if desired.

6 Grill the remaining vegetables

Place the prepared corn, zucchini, bell peppers, shallot, and poblano peppers in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Evenly coat 2 corn cobs with the Southern spice blend. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and softened. Transfer to a plate. Grill the seasoned zucchini, bell peppers, and poblano peppers 3 to 5 minutes per side, or until charred and softened. Grill the seasoned shallot, turning occasionally, 5 to 7 minutes, or until softened and lightly charred. Transfer to a cutting board.

Grill the remaining vegetables
Finish the vegetables & potatoes
7 Finish the vegetables & potatoes

Thinly slice the grilled zucchini. Thinly slice the grilled shallot. Thinly slice the grilled bell peppers crosswise.Transfer the sliced shallot and bell peppers to the bowl of grilled potatoes and green beans.Roughly chop the grilled poblano peppers. Transfer the sliced zucchini and chopped poblano peppers to the bowl of seasoned tomatoes.

8 Make the Honey Mustard

Combine the dijonnaise and honey (kneading the packet before opening); season with salt and pepper.

Make the Honey Mustard
Make the Marinated Feta
9 Make the Marinated Feta

Roughly chop the capers. Combine the feta (crumbling before adding), chopped capers, currants, and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired.

10 Make the Lemon Labneh

Combine the labneh and lemon purée. Taste, then season with salt and pepper if desired.

Make the Lemon Labneh
Make the Creamy BBQ Sauce
11 Make the Creamy BBQ Sauce

Combine the barbecue sauce and sour cream; season with salt and pepper.

12 Assemble & store the Honey Mustard Chicken & Potatoes

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1 sliced chicken breast

Transfer the honey mustard to 2 small containers.

Assemble & store the Honey Mustard Chicken & Potatoes
Assemble & store the Smoky Chicken & Za’atar Corn
13 Assemble & store the Smoky Chicken & Za’atar Corn

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 plain grilled corn cob

• 1 sliced chicken breast

Transfer the marinated feta to 2 small containers.

14 Assemble & store the Grilled Steak & Lemon Labneh

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1 sliced steak

Transfer the lemon labneh to 2 small containers.

Assemble & store the Grilled Steak & Lemon Labneh
Assemble & store the Steak & Creamy BBQ Sauce
15 Assemble & store the Steak & Creamy BBQ Sauce

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 Southern-spiced grilled corn cob

• 1 sliced steak

Transfer the creamy BBQ sauce to 2 small containers.

16 Finish & serve the Honey Mustard Chicken & Potatoes

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey mustard and crispy onions.

Finish & serve the Honey Mustard Chicken & Potatoes
Finish & serve the Smoky Chicken & Za’atar Corn
17 Finish & serve the Smoky Chicken & Za’atar Corn

Wash and dry the mint; pick the leaves off the stems. Heat the finished chicken, vegetables, and corn in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated feta and mint leaves (tearing just before adding). Top the corn with as much of the za’atar as you’d like (you may have extra).

18 Finish & serve the Grilled Steak & Lemon Labneh

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon labneh, chopped parsley, and almonds.

Finish & serve the Grilled Steak & Lemon Labneh
Finish & serve the Steak & Creamy BBQ Sauce
19 Finish & serve the Steak & Creamy BBQ Sauce

Roughly chop the peanuts and pepitas. Heat the finished steak, vegetables, and corn in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy BBQ sauce and chopped peanuts and pepitas.

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