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.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
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.
Plant-Forward
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.
Diabetes Friendly
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

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
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
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
time-saving
tips & techniques
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.

Roast & slice the chicken
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.

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.

Prepare the remaining ingredients
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.

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.

Cook the vegetables & finish the couscous
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 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.

Make the Lemon Yogurt
8 Make the Lemon Yogurt

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

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.

Make the Creamy Guacamole
10 Make the Creamy Guacamole

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

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.

Assemble & Store the Dukkah Pork & Couscous
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 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.

Assemble & Store the Guajillo Chicken & Poblano Tacos
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 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.

Finish & Serve the Dukkah Pork & Couscous
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 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.

Finish & Serve the Guajillo Chicken & Poblano Tacos
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 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.

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 & 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.

Browse Steps
1 of 19