Grilled Steak & Chicken Meal Prep Bundle

Grilled Steak & Chicken

Meal Prep Bundle

95 MIN
8 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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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:
Honey Mustard Steak with Pesto Peppers & Potato Salad
Steaks & Creamy Salsa Verde with Grilled Veggies & Crispy Onions
Oregano Chicken & Potato Salad with Marinated Feta & Pistachios
Creamy BBQ Chicken with Green Beans, Zucchini & Pickled Peppers
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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Grilled Steak & Chicken Meal Prep Bundle
Title
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Sliced Roasted Red Peppers
  • ⅓ cup Crispy Onions
  • 2 Tbsps Roasted Pistachios
  • ½ oz Sweety Drop Peppers
  • 4 oz Arugula
  • 4 Steaks
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 tsp Whole Dried Oregano
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
  • 1¼ lbs Golden Potatoes
  • 2 Bell Peppers
  • ⅓ cup Basil Pesto
  • 6 oz Green Beans
  • ½ lb Grape Tomatoes
  • 2 Zucchini
  • 2 cloves Garlic
  • 2 Scallions
  • 1 Red Onion
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Honey
  • ⅓ cup Salsa Verde
  • ¼ cup Sour Cream
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Barbecue Sauce
  • 2 Tbsps Mayonnaise
  • 1½ oz Feta Cheese
  • 2 Tbsps Red Wine Vinegar
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce for bulk cooking. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Halve the tomatoes. Peel 2 cloves of garlic; roughly chop. Quarter the zucchini lengthwise. Peel the onion; cut into 1/2-inch-thick rounds. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds. Peel the shallot; halve lengthwise.

Grill & dress the potatoes
2 Grill & dress 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. Transfer to a large bowl. Add the pesto; season with salt and pepper. Toss to thoroughly coat. 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 2 chicken breasts with olive oil and season on both sides with salt, pepper, and the oregano. Drizzle the remaining chicken breasts with olive oil and season on both sides with salt, pepper, and enough of the barbecue 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 steak
4 Grill & slice the steak

Pat the steaks dry with paper towels. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Turn to coat. 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 & tomatoes
5 Grill the green beans & tomatoes

Place a large piece of foil on a work surface. Place the green beans, halved tomatoes, and chopped garlic on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Add 2 tablespoons of water. 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 green beans are tender. Remove from the grill and carefully open the foil packet; transfer to a large bowl.

Grill the remaining vegetables
6 Grill the remaining vegetables

Place the quartered zucchini, onion rounds, halved bell peppers, and halved shallot in a large bowl. Drizzle with olive oil and season with salt and pepper. Turn to coat. Grill the seasoned zucchini and onion 3 to 5 minutes per side, or until charred and softened. Grill the seasoned bell peppers and shallot, turning occasionally, 5 to 7 minutes, or until charred and softened. Transfer to a cutting board.

Finish the vegetables & potato salad
7 Finish the vegetables & potato salad

Medium dice the grilled zucchini. Roughly chop the grilled onion.Roughly chop the grilled shallot. Thinly slice the grilled bell peppers. Transfer the diced zucchini and chopped onion to the bowl of grilled green beans and tomatoes. Season with salt and pepper; stir to combine. Transfer the sliced bell peppers and chopped shallot to bowl of dressed potatoes. Drizzle with olive oil and season with salt and pepper; stir to combine.

Make the Honey Mustard Sauce
8 Make the Honey Mustard Sauce

Combine the balsamic vinegar, mustard, honey (kneading the packet before opening), and 1 tablespoon of olive oil; season with salt and pepper.

Make the Creamy Salsa Verde
9 Make the Creamy Salsa Verde

Combine the salsa verde and sour cream; season with salt and pepper.

Make the Marinated Feta
10 Make the Marinated Feta

Combine the red wine vinegar, cheese (crumbling before adding), 1 tablespoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Make the Creamy BBQ Sauce
11 Make the Creamy BBQ Sauce

Combine the barbecue sauce and mayonnaise; taste, then season with salt and pepper if desired.

Assemble & store the Honey Mustard Steak
12 Assemble & store the Honey Mustard Steak

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potato salad

• 1 sliced steak

Transfer the honey mustard sauce to 2 small containers.

Assemble & store the Steaks & Creamy Salsa Verde
13 Assemble & store the Steaks & Creamy Salsa Verde

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced steak

Transfer the creamy salsa verde to 2 small containers.

Assemble & store the Oregano Chicken & Potato Salad
14 Assemble & store the Oregano Chicken & Potato Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potato salad

• 1 sliced oregano chicken breast

Transfer the marinated feta to 2 small containers.

Assemble & store the Creamy BBQ Chicken
15 Assemble & store the Creamy BBQ Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced barbecue-spiced chicken breast

Transfer the creamy BBQ sauce to 2 small containers.

Finish & serve the Honey Mustard Steak
16 Finish & serve the Honey Mustard Steak

Wash and dry half the arugula. Top the arugula with the finished steak and potato salad. Garnish each serving with the honey mustard sauce and almonds.

Finish & serve the Steaks & Creamy Salsa Verde
17 Finish & serve the Steaks & Creamy Salsa Verde

Roughly chop the roasted red peppers. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde, chopped red peppers, and crispy onions.

Finish & serve the Oregano Chicken & Potato Salad
18 Finish & serve the Oregano Chicken & Potato Salad

Wash and dry the remaining arugula. Roughly chop the pistachios. Top the arugula with the finished chicken and potato salad. Garnish each serving with the marinated feta and chopped pistachios.

Finish & serve the Creamy BBQ Chicken
19 Finish & serve the Creamy BBQ Chicken

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

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce for bulk cooking. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Halve the tomatoes. Peel 2 cloves of garlic; roughly chop. Quarter the zucchini lengthwise. Peel the onion; cut into 1/2-inch-thick rounds. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds. Peel the shallot; halve lengthwise.

2 Grill & dress 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. Transfer to a large bowl. Add the pesto; season with salt and pepper. Toss to thoroughly coat. Taste, then season with salt and pepper if desired.

Grill & dress the potatoes
Grill & slice the chicken
3 Grill & slice the chicken

Pat the chicken dry with paper towels. Drizzle 2 chicken breasts with olive oil and season on both sides with salt, pepper, and the oregano. Drizzle the remaining chicken breasts with olive oil and season on both sides with salt, pepper, and enough of the barbecue 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 steak

Pat the steaks dry with paper towels. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Turn to coat. 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 steak
Grill the green beans & tomatoes
5 Grill the green beans & tomatoes

Place a large piece of foil on a work surface. Place the green beans, halved tomatoes, and chopped garlic on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Add 2 tablespoons of water. 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 green beans are tender. Remove from the grill and carefully open the foil packet; transfer to a large bowl.

6 Grill the remaining vegetables

Place the quartered zucchini, onion rounds, halved bell peppers, and halved shallot in a large bowl. Drizzle with olive oil and season with salt and pepper. Turn to coat. Grill the seasoned zucchini and onion 3 to 5 minutes per side, or until charred and softened. Grill the seasoned bell peppers and shallot, turning occasionally, 5 to 7 minutes, or until charred and softened. Transfer to a cutting board.

Grill the remaining vegetables
Finish the vegetables & potato salad
7 Finish the vegetables & potato salad

Medium dice the grilled zucchini. Roughly chop the grilled onion.Roughly chop the grilled shallot. Thinly slice the grilled bell peppers. Transfer the diced zucchini and chopped onion to the bowl of grilled green beans and tomatoes. Season with salt and pepper; stir to combine. Transfer the sliced bell peppers and chopped shallot to bowl of dressed potatoes. Drizzle with olive oil and season with salt and pepper; stir to combine.

8 Make the Honey Mustard Sauce

Combine the balsamic vinegar, mustard, honey (kneading the packet before opening), and 1 tablespoon of olive oil; season with salt and pepper.

Make the Honey Mustard Sauce
Make the Creamy Salsa Verde
9 Make the Creamy Salsa Verde

Combine the salsa verde and sour cream; season with salt and pepper.

10 Make the Marinated Feta

Combine the red wine vinegar, cheese (crumbling before adding), 1 tablespoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Make the Marinated Feta
Make the Creamy BBQ Sauce
11 Make the Creamy BBQ Sauce

Combine the barbecue sauce and mayonnaise; taste, then season with salt and pepper if desired.

12 Assemble & store the Honey Mustard Steak

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potato salad

• 1 sliced steak

Transfer the honey mustard sauce to 2 small containers.

Assemble & store the Honey Mustard Steak
Assemble & store the Steaks & Creamy Salsa Verde
13 Assemble & store the Steaks & Creamy Salsa Verde

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced steak

Transfer the creamy salsa verde to 2 small containers.

14 Assemble & store the Oregano Chicken & Potato Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potato salad

• 1 sliced oregano chicken breast

Transfer the marinated feta to 2 small containers.

Assemble & store the Oregano Chicken & Potato Salad
Assemble & store the Creamy BBQ Chicken
15 Assemble & store the Creamy BBQ Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced barbecue-spiced chicken breast

Transfer the creamy BBQ sauce to 2 small containers.

16 Finish & serve the Honey Mustard Steak

Wash and dry half the arugula. Top the arugula with the finished steak and potato salad. Garnish each serving with the honey mustard sauce and almonds.

Finish & serve the Honey Mustard Steak
Finish & serve the Steaks & Creamy Salsa Verde
17 Finish & serve the Steaks & Creamy Salsa Verde

Roughly chop the roasted red peppers. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde, chopped red peppers, and crispy onions.

18 Finish & serve the Oregano Chicken & Potato Salad

Wash and dry the remaining arugula. Roughly chop the pistachios. Top the arugula with the finished chicken and potato salad. Garnish each serving with the marinated feta and chopped pistachios.

Finish & serve the Oregano Chicken & Potato Salad
Finish & serve the Creamy BBQ Chicken
19 Finish & serve the Creamy BBQ Chicken

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

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