Grilled Chicken & Steak Meal Prep Bundle

Grilled Chicken & Steak

Meal Prep Bundle

95 MIN
8 Servings
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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:
Steak Sandwiches with Herb Mayo & Arugula Salad
Creamy Balsamic Steak & Potatoes with Lemon-Garlic Cabbage
Mexican Chicken Sandwiches with Guacamole Ranch & Salad
Chicken & BBQ Mustard with Potatoes & Lemon-Garlic Cabbage
CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
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Nutrition Label
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ingredients
Grilled Chicken & Steak Meal Prep Bundle
Title
  • ⅓ cup Crispy Onions
  • 4 oz Arugula
  • 1 oz Pickled Goathorn Peppers
  • ½ oz Sweety Drop Peppers
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 4 Steaks
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1¼ lbs Potatoes
  • 1 oz Garlic & Herb Spreadable Butter
  • ¾ lb Green Beans
  • ½ lb Red Cabbage
  • 1 Lemon
  • 3 cloves Garlic
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Red Onion
  • 4 Small Baguettes
  • 2 Bell Peppers
  • ½ lb Grape Tomatoes
  • 2 Tbsps Red Wine Vinegar
  • 1 Tbsp Honey
  • ¼ cup Labneh Cheese
  • 2 Tbsps Balsamic Vinegar
  • ⅓ cup Salsa Verde
  • 2 Tbsps Mayonnaise
  • ¼ cup Barbecue Sauce
  • 1 Tbsp Dijon Mustard
  • ¼ cup Guacamole
  • 3 Tbsps Ranch Dressing
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut off any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Halve the cabbage lengthwise; keep the core intact. Peel the onion; cut into 1-inch rounds. Cut off the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds. Halve the baguettes. In a large bowl, whisk together the honey (kneading before opening), red wine vinegar, and as much of the red pepper flakes as you’d like. Halve the tomatoes; transfer to the bowl. Season with salt and pepper. 

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. Medium dice the potatoes; place on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt, pepper, and weeknight hero spice blend; 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. Transfer to a large bowl; add the spreadable butter. Season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired.

Grill & slice the chicken
3 Grill & slice the chicken

Meanwhile, pat the chicken dry with paper towels; drizzle with olive oil. Season 2 chicken breasts on both sides with salt, pepper, and enough of the barbecue spice blend to coat. Season the remaining chicken breasts 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
4 Grill & slice the steaks

Pat the steaks dry with paper towels; drizzle with olive oil. Season 2 steaks on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. Season the remaining steaks with salt, pepper, and Italian seasoning. 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 the green beans & finish the potatoes
5 Grill the green beans & finish the potatoes

Place a large piece of foil on a work surface. Place the green beans and chopped garlic on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Evenly top with 2 tablespoons of water. Fold the foil in half over the green beans. 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. Remove from the grill and carefully open the foil packet; transfer to the bowl of dressed potatoes. Season with salt and pepper; toss to combine.

Grill the remaining vegetables
6 Grill the remaining vegetables

Place the onion rounds, halved peppers, and halved cabbage in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Drizzle the cut sides of the halved baguettes with olive oil; season with salt and pepper. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the seasoned peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Place a piece of foil on the grill; place the seasoned cabbage on top of the foil. Grill 7 to 8 minutes per side, or until lightly charred. Grill the seasoned baguettes 2 to 3 minutes per side, or until lightly toasted. Transfer to a cutting board.

Finish the vegetables & halve the baguette
7 Finish the vegetables & halve the baguette

Roughly chop the grilled onion. Thinly slice the grilled bell peppers crosswise. Transfer to the bowl of dressed tomatoes. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Add to the bowl of lemon juice. Whisk to combine. Thinly slice the grilled cabbage; transfer to the bowl of lemon-garlic mixture. Drizzle with olive oil and toss to combine. Halve the grilled baguettes crosswise.

Make the Creamy Balsamic Sauce
8 Make the Creamy Balsamic Sauce

Combine the labneh and balsamic vinegar. Taste, then season with salt and pepper if desired.

Make the Herb Mayo
9 Make the Herb Mayo

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

Make the BBQ Mustard
10 Make the BBQ Mustard

Combine the barbecue sauce and mustard. Taste, then season with salt and pepper if desired.

Make the sauce Guacamole Ranch
11 Make the sauce Guacamole Ranch

Combine the guacamole and ranch. Taste, then season with salt and pepper if desired.

Assemble & store the Creamy Balsamic Steak & Potatoes
12 Assemble & store the Creamy Balsamic Steak & Potatoes

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1/4 finished cabbage

• 1 sliced weeknight hero-spiced steak

Transfer the creamy balsamic sauce to 2 small containers.

Assemble & store the Steak Sandwiches
13 Assemble & store the Steak Sandwiches

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished peppers and tomatoes

• 1 sliced Italian-seasoned steak

Transfer 2 halved baguettes to resealable bags.

Transfer the herb mayo to 2 small containers.

Assemble & store the Chicken & BBQ Mustard
14 Assemble & store the Chicken & BBQ Mustard

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1/4 finished cabbage

• 1 sliced barbecue-spiced chicken breast

Transfer the BBQ mustard to 2 small containers.

Assemble & store the Mexican Chicken Sandwiches
15 Assemble & store the Mexican Chicken Sandwiches

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished peppers and tomatoes

• 1 sliced Mexican-spiced chicken breast

Transfer 2 halved baguettes to resealable bags.

Transfer the guacamole ranch to 2 small containers.

Finish & serve the Creamy Balsamic Steak & Potatoes
16 Finish & serve the Creamy Balsamic Steak & Potatoes

Makes 2 servings:

Heat the finished steak, potatoes, and cabbage in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy balsamic sauce and crispy onions.

Finish & serve the Steak Sandwiches
17 Finish & serve the Steak Sandwiches

Makes 2 servings:

Wash and dry half the arugula. Roughly chop the goathorn peppers. Assemble each sandwich using the grilled baguettes, harb mayo, sliced steak, chopped goathorn peppers, and half the prepared arugula. Combine the finished peppers and tomatoes with the remaining prepared arugula. Serve the sandwiches with the salad on the side. 

Finish & serve the Chicken & BBQ Mustard
18 Finish & serve the Chicken & BBQ Mustard

Makes 2 servings:

Heat the finished chicken, potatoes, and cabbage in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the BBQ mustard and sweety drop peppers.

Finish & serve the Mexican Chicken Sandwiches
19 Finish & serve the Mexican Chicken Sandwiches

Makes 2 servings:

Wash and dry the remaining arugula. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Assemble each sandwich using the halved baguettes, guacamole ranch, sliced chicken, half the prepared arugula, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Combine the finished peppers and tomatoes with the remaining prepared arugula. Serve the sandwiches with the salad on the side. 

Tips from Home Chefs

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Get This Recipe Delivered
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut off any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Halve the cabbage lengthwise; keep the core intact. Peel the onion; cut into 1-inch rounds. Cut off the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds. Halve the baguettes. In a large bowl, whisk together the honey (kneading before opening), red wine vinegar, and as much of the red pepper flakes as you’d like. Halve the tomatoes; transfer to the bowl. Season with salt and pepper. 

2 Assemble the foil packet & grill the potatoes

Place a large piece of foil on a work surface. Medium dice the potatoes; place on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt, pepper, and weeknight hero spice blend; 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. Transfer to a large bowl; add the spreadable butter. Season with salt and pepper; toss to combine. 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

Meanwhile, pat the chicken dry with paper towels; drizzle with olive oil. Season 2 chicken breasts on both sides with salt, pepper, and enough of the barbecue spice blend to coat. Season the remaining chicken breasts 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.

4 Grill & slice the steaks

Pat the steaks dry with paper towels; drizzle with olive oil. Season 2 steaks on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. Season the remaining steaks with salt, pepper, and Italian seasoning. 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
Grill the green beans & finish the potatoes
5 Grill the green beans & finish the potatoes

Place a large piece of foil on a work surface. Place the green beans and chopped garlic on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Evenly top with 2 tablespoons of water. Fold the foil in half over the green beans. 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. Remove from the grill and carefully open the foil packet; transfer to the bowl of dressed potatoes. Season with salt and pepper; toss to combine.

6 Grill the remaining vegetables

Place the onion rounds, halved peppers, and halved cabbage in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Drizzle the cut sides of the halved baguettes with olive oil; season with salt and pepper. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the seasoned peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Place a piece of foil on the grill; place the seasoned cabbage on top of the foil. Grill 7 to 8 minutes per side, or until lightly charred. Grill the seasoned baguettes 2 to 3 minutes per side, or until lightly toasted. Transfer to a cutting board.

Grill the remaining vegetables
Finish the vegetables & halve the baguette
7 Finish the vegetables & halve the baguette

Roughly chop the grilled onion. Thinly slice the grilled bell peppers crosswise. Transfer to the bowl of dressed tomatoes. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Add to the bowl of lemon juice. Whisk to combine. Thinly slice the grilled cabbage; transfer to the bowl of lemon-garlic mixture. Drizzle with olive oil and toss to combine. Halve the grilled baguettes crosswise.

8 Make the Creamy Balsamic Sauce

Combine the labneh and balsamic vinegar. Taste, then season with salt and pepper if desired.

Make the Creamy Balsamic Sauce
Make the Herb Mayo
9 Make the Herb Mayo

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

10 Make the BBQ Mustard

Combine the barbecue sauce and mustard. Taste, then season with salt and pepper if desired.

Make the BBQ Mustard
Make the sauce Guacamole Ranch
11 Make the sauce Guacamole Ranch

Combine the guacamole and ranch. Taste, then season with salt and pepper if desired.

12 Assemble & store the Creamy Balsamic Steak & Potatoes

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1/4 finished cabbage

• 1 sliced weeknight hero-spiced steak

Transfer the creamy balsamic sauce to 2 small containers.

Assemble & store the Creamy Balsamic Steak & Potatoes
Assemble & store the Steak Sandwiches
13 Assemble & store the Steak Sandwiches

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished peppers and tomatoes

• 1 sliced Italian-seasoned steak

Transfer 2 halved baguettes to resealable bags.

Transfer the herb mayo to 2 small containers.

14 Assemble & store the Chicken & BBQ Mustard

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1/4 finished cabbage

• 1 sliced barbecue-spiced chicken breast

Transfer the BBQ mustard to 2 small containers.

Assemble & store the Chicken & BBQ Mustard
Assemble & store the Mexican Chicken Sandwiches
15 Assemble & store the Mexican Chicken Sandwiches

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished peppers and tomatoes

• 1 sliced Mexican-spiced chicken breast

Transfer 2 halved baguettes to resealable bags.

Transfer the guacamole ranch to 2 small containers.

16 Finish & serve the Creamy Balsamic Steak & Potatoes

Makes 2 servings:

Heat the finished steak, potatoes, and cabbage in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy balsamic sauce and crispy onions.

Finish & serve the Creamy Balsamic Steak & Potatoes
Finish & serve the Steak Sandwiches
17 Finish & serve the Steak Sandwiches

Makes 2 servings:

Wash and dry half the arugula. Roughly chop the goathorn peppers. Assemble each sandwich using the grilled baguettes, harb mayo, sliced steak, chopped goathorn peppers, and half the prepared arugula. Combine the finished peppers and tomatoes with the remaining prepared arugula. Serve the sandwiches with the salad on the side. 

18 Finish & serve the Chicken & BBQ Mustard

Makes 2 servings:

Heat the finished chicken, potatoes, and cabbage in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the BBQ mustard and sweety drop peppers.

Finish & serve the Chicken & BBQ Mustard
Finish & serve the Mexican Chicken Sandwiches
19 Finish & serve the Mexican Chicken Sandwiches

Makes 2 servings:

Wash and dry the remaining arugula. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Assemble each sandwich using the halved baguettes, guacamole ranch, sliced chicken, half the prepared arugula, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Combine the finished peppers and tomatoes with the remaining prepared arugula. Serve the sandwiches with the salad on the side. 

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