Pork & Chicken Meal Prep Bundle

Pork & Chicken

Meal Prep Bundle

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
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.
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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.

This week's meals are:
Dukkah Pork & Couscous with Lemon Yogurt & Almonds
Pork & Cilantro Cabbage Tacos with Tomatillo Sour Cream
Guajillo Chicken & Poblano Tacos with Creamy Guacamole
Za’atar Chicken & Harissa Tzatziki with Veggie Couscous & Feta
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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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ingredients
Pork & Chicken Meal Prep Bundle
Title
  • 2 Tbsps Sliced Roasted Almonds
  • 8 Flour Tortillas
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 5.3 oz Feta Cheese
  • 2 Tbsps Raw Pepitas
  • ½ oz Sweety Drop Peppers
  • 4 Boneless, Center-Cut Pork Chops
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Red Onion
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
  • ¾ lb Asparagus
  • ½ lb Grape Tomatoes
  • 1 cup Pearl Couscous
  • 2 Tbsps Dried Currants
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 Poblano Peppers
  • 4 Scallions
  • 2 Bell Peppers
  • ½ lb Red Cabbage
  • ¼ cup Cilantro Sauce
  • 2 Zucchini
  • 2 Tbsps Grated Cotija Cheese
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 1 tsp Preserved Lemon Purée
  • ¼ cup Sour Cream
  • ⅓ cup Tomatillo-Poblano Sauce
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Red Harissa Paste
  • ¼ cup Guacamole
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 Tbsps Mayonnaise
Cook & slice the pork
1 Cook & slice the pork

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the pork dry with paper towels. 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 dukkah to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 145°F.

2 Roast & slice the chicken

Meanwhile, line two sheet pans with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the za’atar to coat. Season the remaining chicken breasts on both sides with salt and pepper; place in a bowl. Add the guajillo chile sauce. Turn to coat. Transfer to one sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer the roasted chicken to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F.

Roast & slice the chicken
Cook the couscous
3 Cook the couscous

Meanwhile, add the couscous to the pot of boiling water and cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the currants and a drizzle of olive oil; stir to combine.

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Cut the zucchini into 1/4-inch rounds. Snap off the tough, woody stem ends of the asparagus; cut on an angle into 2-inch pieces (keeping the pointed tips intact). Halve, peel, and thinly slice the onion. Halve the tomatoes; place in a bowl. Season with salt and pepper. Cut off the stems of the bell peppers; halve lengthwise. Remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions. Cut out the core of the cabbage; thinly slice the leaves. In a large bowl, combine the sliced cabbage and cilantro sauce; season with salt and pepper. Stir to thoroughly coat. Cut off the stems of the poblano peppers; halve lengthwise. Remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Prepare the remaining ingredients
Roast & finish the zucchini
5 Roast & finish the zucchini

Transfer the zucchini rounds to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 9 to 11 minutes, or until tender when pierced with a fork. Remove from the oven, then evenly top with the cotija.

6 Cook the vegetables & finish the couscous

Meanwhile, rinse and wipe out the pan used to cook the pork. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the asparagus pieces and sliced onion. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Transfer to the pot of cooked couscous; add the seasoned tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the vegetables & finish the couscous
Cook the peppers
7 Cook the peppers

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced bell peppers and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Turn off the heat; stir in the sliced scallions.

8 Make the Lemon Yogurt

Combine the lemon purée and yogurt. Season with salt and pepper.

Make the Lemon Yogurt
Make the Tomatillo Sour Cream
9 Make the Tomatillo Sour Cream

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

10 Make the Creamy Guacamole

Combine the guacamole, mayonnaise, and 1 teaspoon of water. Season with salt and pepper.

Make the Creamy Guacamole
Make the Harissa Tzatziki
11 Make the Harissa Tzatziki

Combine the tzatziki and as much of the harissa paste as you’d like, depending on how spicy you’d like the sauce to be. Taste, then season with salt and pepper if desired.

12 Assemble & Store the Dukkah Pork & Couscous

Makes 2 servings:

For each serving, in a container combine: 

• 1/4 finished couscous

• 1 dukkah pork chop

Transfer the lemon yogurt to 2 small containers.

Assemble & Store the Dukkah Pork & Couscous
Assemble & Store the Pork & Cilantro Cabbage Tacos
13 Assemble & Store the Pork & Cilantro Cabbage Tacos

Makes 2 servings:

For each serving, in a container combine: 

• 1/4 cooked peppers

• 1/4 finished zucchini

• 1 Mexican pork chop

Transfer 1/2 dressed cabbage to 2 separate containers.

Transfer the tomatillo sour cream to 2 small containers.

14 Assemble & Store the Guajillo Chicken & Poblano Tacos

Makes 2 servings:

For each serving, in a container combine: 

• 1/4 cooked peppers

• 1/4 finished zucchini

• 1 guajillo chicken breast

Transfer the remaining dressed cabbage to 2 separate containers.

Transfer the creamy guacamole to 2 small containers.

Assemble & Store the Guajillo Chicken & Poblano Tacos
Assemble & Store the Za’atar Chicken & Harissa Tzatziki
15 Assemble & Store the Za’atar Chicken & Harissa Tzatziki

Makes 2 servings:

For each serving, in a container combine: 

• 1/4 finished couscous

• 1 za’atar chicken breast

Transfer the harissa tzatziki to 2 small containers.

16 Finish & Serve the Dukkah Pork & Couscous

Makes 2 servings:

Heat the finished pork and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon yogurt and almonds.

Finish & Serve the Dukkah Pork & Couscous
Finish & Serve the Pork & Cilantro Cabbage Tacos
17 Finish & Serve the Pork & Cilantro Cabbage Tacos

Makes 2 servings:

Roughly chop the jalapeño pepper. Thoroughly wash your hands after handling. Wrap the tortillas in a damp paper towel; microwave 30 seconds to 1 minute, or until heated through. Heat the finished pork, peppers, and zucchini in the microwave 1 to 2 minutes, or until heated through. Fill the tortillas with the pork, peppers, and dressed cabbage. Serve the finished zucchini on the side. Garnish each serving with the tomatillo sour cream and as much of the chopped jalapeño pepper as you’d like.

18 Finish & Serve the Guajillo Chicken & Poblano Tacos

Makes 2 servings:

Roughly chop the pepitas. Wrap the tortillas in a damp paper towel and microwave 30 seconds to 1 minute, or until heated through. Heat the finished chicken, peppers, and zucchini in the microwave 1 to 2 minutes, or until heated through. Fill the tortillas with the chicken, peppers, and dressed cabbage. Serve the finished zucchini on the side. Garnish each serving with the creamy guacamole, chopped pepitas, and sweety drop peppers.

Finish & Serve the Guajillo Chicken & Poblano Tacos
Finish & Serve the Za’atar Chicken & Harissa Tzatziki
19 Finish & Serve the Za’atar Chicken & Harissa Tzatziki

Makes 2 servings:

Using your hands, crumble half the feta (you will have extra). Heat the finished chicken and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa tzatziki and crumbled feta.

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