Grilled Pork & Chicken Meal Prep Bundle

Grilled Pork & Chicken

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.
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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:
Shawarma Chicken & Veggie Pitas with Spicy Tzatziki
Oregano Chicken & Pasta Salad with Pesto Mayo & Almonds
Ancho-Spiced Pork Tacos with Creamy Tomatillo Sauce
Italian Pork with Pasta Salad & Raisin Salsa Verde
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  • Nutrition
    PER SERVING
  • Calories
    930 Cals (est.)
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ingredients
Grilled Pork & Chicken Meal Prep Bundle
Title
  • 2 Pocketless Pita
  • 1 head Butter Lettuce
  • ½ oz Sweety Drop Peppers
  • 2 Tbsps Sliced Roasted Almonds
  • 0.7 oz Grana Padano Cheese
  • 4 Flour Tortillas
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Roasted Pistachios
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Boneless, Center-Cut Pork Chops
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 tsp Whole Dried Oregano
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 Persian Cucumbers
  • 4 ears Of Corn
  • ½ lb Grape Tomatoes
  • 4 Scallions
  • 1 Tbsp Honey
  • 1 Lime
  • ¾ lb Ditali Pasta
  • ½ lb Sweet Peppers
  • 2 Zucchini
  • 1 Tbsp Red Wine Vinegar
  • 1 Red Onion
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Red Harissa Paste
  • ⅓ cup Basil Pesto
  • ⅓ cup Tomatillo-Poblano Sauce
  • ¼ cup Sour Cream
  • ⅓ cup Salsa Verde
  • 1½ Tbsps Golden Raisins
  • 2 Tbsps Mayonnaise
time-saving
tips & techniques
Cook the pasta
1 Cook the pasta

Remove the honey from the refrigerator to bring to room temperature. 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. Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Quarter the zucchini lengthwise. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Cut off and discard the stems of the sweet peppers; remove the cores. Remove any husks and silks from the corn. Cut off and discard the root ends of the scallions. Halve the tomatoes. Thinly slice the cucumbers into rounds. Halve the lime crosswise; squeeze the juice into a large bowl. Add the honey (kneading the packet before opening); stir to combine. Add the halved tomatoes and sliced cucumbers. Season with salt and pepper. Stir to combine. 

Grill & slice the pork
3 Grill & slice the pork

Pat the pork dry with paper towels. Drizzle with olive oil; turn to coat. Season 2 pork chops on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the Italian seasoning to coat. Grill 3 to 4 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 145°F for pork.

Grill & slice the chicken
4 Grill & slice the chicken

Pat the chicken dry with paper towels. Drizzle with olive oil; turn to coat. Season 2 chicken breasts on both sides with salt, pepper, and enough of the shawarma spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and the oregano. 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 vegetables
5 Grill the vegetables

Place the quartered zucchini, onion rounds, prepared sweet peppers, prepared corn, and prepared scallions on a large plate. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the onion rounds 8 to 9 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 corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Grill the seasoned scallions 1 to 2 minutes per side, or until charred and softened. Transfer to a cutting board.

Finish the vegetables & pasta
6 Finish the vegetables & pasta

Medium dice the grilled zucchini. Roughly chop the grilled onion rounds and grilled sweet peppers. Cut the grilled corn kernels off the cobs. Roughly chop the grilled scallions. To the pot of cooked pasta, add the diced zucchini, chopped sweet peppers and onion, vinegar, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. To the bowl of seasoned tomatoes and cucumbers, add the corn kernels and chopped scallions. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Spicy Tzatziki
7 Make the Spicy Tzatziki

Combine the tzatziki and harissa paste. Taste, then season with salt and pepper if desired.

Make the Pesto Mayo
8 Make the Pesto Mayo

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

Make the Creamy Tomatillo Sauce
9 Make the Creamy Tomatillo Sauce

Combine tomatillo-poblano sauce and sour cream. Taste, then season with salt and pepper if desired.

Make the Raisin Salsa Verde
10 Make the Raisin Salsa Verde

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

Assemble & store the Shawarma Chicken & Veggie Pitas
11 Assemble & store the Shawarma Chicken & Veggie Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced shawarma-spiced chicken breast

Transfer the spicy tzatziki to 2 small containers.

Assemble & store the Oregano Chicken & Pasta Salad
12 Assemble & store the Oregano Chicken & Pasta Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced oregano-spiced chicken breast

Transfer the pesto mayo to 2 small containers.

Assemble & store the Ancho Pork Tacos
13 Assemble & store the Ancho Pork Tacos

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced Mexican-spiced pork chop

Transfer the creamy tomatillo sauce to 2 small containers.

Assemble & store the Italian Pork
14 Assemble & store the Italian Pork

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned pork chop

Transfer the raisin salsa verde to 2 small containers.

Finish & serve the Shawarma Chicken & Veggie Pitas
15 Finish & serve the Shawarma Chicken & Veggie Pitas

Wash and dry the lettuce. Cut off and discard the root end, then roughly chop half the leaves. Wrap the pitas in a damp paper towel. Microwave on high 30 second to 1 minute, until heated through and pliable. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Fill the warmed pitas with the spicy tzatziki, finished chicken, and chopped lettuce. Serve the finished vegetables on the side. Garnish each serving with the sweety drop peppers.

Finish & serve the Oregano Chicken & Pasta Salad
16 Finish & serve the Oregano Chicken & Pasta Salad

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pesto mayo, almonds, and Grana Padano (crumbling before adding).

Finish & serve the Ancho-Spiced Pork Tacos
17 Finish & serve the Ancho-Spiced Pork Tacos

Roughly chop the remaining lettuce leaves. Wrap the tortillas in a damp paper towel. Microwave on high 30 second to 1 minute, until heated through. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Fill the warmed tortillas with the creamy tomatillo sauce, finished pork, and remaining chopped lettuce. Serve the finished vegetables on the side. Garnish each serving with the cotija.

Finish & serve the Italian Pork
18 Finish & serve the Italian Pork

Roughly chop the pistachios. Heat the finished pork and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the raisin salsa verde, chopped pistachios, and parmesan.

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 pasta
1 Cook the pasta

Remove the honey from the refrigerator to bring to room temperature. 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. Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Quarter the zucchini lengthwise. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Cut off and discard the stems of the sweet peppers; remove the cores. Remove any husks and silks from the corn. Cut off and discard the root ends of the scallions. Halve the tomatoes. Thinly slice the cucumbers into rounds. Halve the lime crosswise; squeeze the juice into a large bowl. Add the honey (kneading the packet before opening); stir to combine. Add the halved tomatoes and sliced cucumbers. Season with salt and pepper. Stir to combine. 

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

Pat the pork dry with paper towels. Drizzle with olive oil; turn to coat. Season 2 pork chops on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the Italian seasoning to coat. Grill 3 to 4 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 145°F for pork.

4 Grill & slice the chicken

Pat the chicken dry with paper towels. Drizzle with olive oil; turn to coat. Season 2 chicken breasts on both sides with salt, pepper, and enough of the shawarma spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and the oregano. 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 vegetables
5 Grill the vegetables

Place the quartered zucchini, onion rounds, prepared sweet peppers, prepared corn, and prepared scallions on a large plate. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the onion rounds 8 to 9 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 corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Grill the seasoned scallions 1 to 2 minutes per side, or until charred and softened. Transfer to a cutting board.

6 Finish the vegetables & pasta

Medium dice the grilled zucchini. Roughly chop the grilled onion rounds and grilled sweet peppers. Cut the grilled corn kernels off the cobs. Roughly chop the grilled scallions. To the pot of cooked pasta, add the diced zucchini, chopped sweet peppers and onion, vinegar, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. To the bowl of seasoned tomatoes and cucumbers, add the corn kernels and chopped scallions. Stir to combine. Taste, then season with salt and pepper if desired.

Finish the vegetables & pasta
Make the Spicy Tzatziki
7 Make the Spicy Tzatziki

Combine the tzatziki and harissa paste. Taste, then season with salt and pepper if desired.

8 Make the Pesto Mayo

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

Make the Pesto Mayo
Make the Creamy Tomatillo Sauce
9 Make the Creamy Tomatillo Sauce

Combine tomatillo-poblano sauce and sour cream. Taste, then season with salt and pepper if desired.

10 Make the Raisin Salsa Verde

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

Make the Raisin Salsa Verde
Assemble & store the Shawarma Chicken & Veggie Pitas
11 Assemble & store the Shawarma Chicken & Veggie Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced shawarma-spiced chicken breast

Transfer the spicy tzatziki to 2 small containers.

12 Assemble & store the Oregano Chicken & Pasta Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced oregano-spiced chicken breast

Transfer the pesto mayo to 2 small containers.

Assemble & store the Oregano Chicken & Pasta Salad
Assemble & store the Ancho Pork Tacos
13 Assemble & store the Ancho Pork Tacos

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced Mexican-spiced pork chop

Transfer the creamy tomatillo sauce to 2 small containers.

14 Assemble & store the Italian Pork

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced Italian-seasoned pork chop

Transfer the raisin salsa verde to 2 small containers.

Assemble & store the Italian Pork
Finish & serve the Shawarma Chicken & Veggie Pitas
15 Finish & serve the Shawarma Chicken & Veggie Pitas

Wash and dry the lettuce. Cut off and discard the root end, then roughly chop half the leaves. Wrap the pitas in a damp paper towel. Microwave on high 30 second to 1 minute, until heated through and pliable. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Fill the warmed pitas with the spicy tzatziki, finished chicken, and chopped lettuce. Serve the finished vegetables on the side. Garnish each serving with the sweety drop peppers.

16 Finish & serve the Oregano Chicken & Pasta Salad

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the pesto mayo, almonds, and Grana Padano (crumbling before adding).

Finish & serve the Oregano Chicken & Pasta Salad
Finish & serve the Ancho-Spiced Pork Tacos
17 Finish & serve the Ancho-Spiced Pork Tacos

Roughly chop the remaining lettuce leaves. Wrap the tortillas in a damp paper towel. Microwave on high 30 second to 1 minute, until heated through. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Fill the warmed tortillas with the creamy tomatillo sauce, finished pork, and remaining chopped lettuce. Serve the finished vegetables on the side. Garnish each serving with the cotija.

18 Finish & serve the Italian Pork

Roughly chop the pistachios. Heat the finished pork and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the raisin salsa verde, chopped pistachios, and parmesan.

Finish & serve the Italian Pork
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