Pork Chorizo Meatballs & Chicken Meal Prep Bundle

Pork Chorizo Meatballs & Chicken

Meal Prep Bundle

95 MIN
8 Servings
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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:
Spanish-Style Pork Chorizo Meatballs with Veggie Rice & Saffron Mayos
Pork Chorizo Meatball Pitas with Roasted Peppers & Lemon Labneh
Mexican-Spiced Chicken & Rice with Creamy Tomatillo Sauce
Oregano Chicken Pitas with Harissa Tzatziki & Salad

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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Nutrition Label
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fresh
ingredients
Pork Chorizo Meatballs & Chicken Meal Prep Bundle
Title
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Sliced Roasted Almonds
  • 1½ oz Feta Cheese
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ⅓ cup Crispy Onions
  • 4 Pocketless Pita
  • 1 bunch Mint
  • 1 head Butter Lettuce
  • 18 oz Pork Chorizo
  • 1½ Tbsps Golden Raisins
  • 1 Pasture-Raised Egg
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 tsp Whole Dried Oregano
  • 3 oz Baby Spinach
  • 6 oz Shishito Peppers
  • 2 Zucchini
  • 2 cloves Garlic
  • 2 Poblano Peppers
  • 1 Red Onion
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 3 oz Radishes
  • ½ lb Grape Tomatoes
  • 1 Tbsp Red Wine Vinegar
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Long Grain White Rice
  • 2 Tbsps Mayonnaise
  • ¼ cup Labneh Cheese
  • 1 tsp Preserved Lemon Purée
  • ⅓ cup Tomatillo-Poblano Sauce
  • ¼ cup Sour Cream
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Red Harissa Paste
  • 1 pinch Saffron
time-saving
tips & techniques
Form & roast the meatballs
1 Form & roast the meatballs

Preheat the oven to 450°F. Line two sheet pans with foil. In a bowl, combine the chorizo, raisins, egg, and breadcrumbs; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to one sheet pan. Roast 14 to 16 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 160°F.

Cook & slice the chicken
2 Cook & slice the chicken

Meanwhile, pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the oregano 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 chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. Rinse and wipe out the pan.

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

Make the spinach rice
3 Make the spinach rice

Meanwhile, wash and dry the fresh produce for bulk cooking. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the spinach; stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve and peel the onion; cut into 1/2-inch-wide wedges. Thinly slice the radishes into rounds. Halve the tomatoes. In a medium bowl, combine the sliced radishes, halved tomatoes, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the root end of the lettuce; roughly chop the leaves. Cut off and discard the stems of the shishito peppers, then cut into 1/2-inch pieces. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling the peppers.

Cook the zucchini & shishito peppers
5 Cook the zucchini & shishito peppers

Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic and shishito pepper pieces; season with salt and pepper. Cook stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

Roast the remaining vegetables
6 Roast the remaining vegetables

Transfer the sliced bell peppers, onion wedges, and sliced poblano peppers 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 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Make the Saffron Mayo
7 Make the Saffron Mayo

In a bowl, combine the saffron and 2 teaspoons of warm water. Set aside to steep at least 5 minutes. Add the mayonnaise; season with salt and pepper. Stir to combine.

Make the Lemon Labneh
8 Make the Lemon Labneh

Combine the lemon purée, labneh, and 2 teaspoons of water. Season with salt and pepper.

Make the Creamy Tomatillo Sauce
9 Make the Creamy Tomatillo Sauce

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

Make the Harissa Tzatziki
10 Make the Harissa Tzatziki

Combine the tzatziki, harissa paste, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Assemble & Store the Spanish-Style Pork Chorizo Meatballs
11 Assemble & Store the Spanish-Style Pork Chorizo Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 spinach rice

• 1/4 cooked zucchini and shishito peppers

• 3 roasted meatballs

Transfer the saffron mayo to 2 small containers. 

Assemble & Store the Pork Chorizo Meatball Pitas
12 Assemble & Store the Pork Chorizo Meatball Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 3 roasted meatballs

Transfer 1/2 chopped lettuce to 2 resealable bags.

Transfer 1/2 marinated vegetables to 2 separate containers.

Transfer the lemon labneh to 2 small containers. 

Assemble & Store the Mexican-Spiced Chicken & Rice
13 Assemble & Store the Mexican-Spiced Chicken & Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 spinach rice

• 1/4 cooked zucchini and shishito peppers

• 1 Mexican-spiced chicken breast

Transfer the creamy tomatillo sauce to 2 small containers.

Assemble & Store the Oregano Chicken Pitas
14 Assemble & Store the Oregano Chicken Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 oregano chicken breast

Transfer the remaining chopped lettuce to 2 resealable bags.

Transfer the remaining marinated vegetables to 2 containers.

Transfer the harissa tzatziki to 2 small containers. 

Finish & Serve the Spanish-Style Pork Chorizo Meatballs
15 Finish & Serve the Spanish-Style Pork Chorizo Meatballs

Roughly chop the roasted red peppers. Heat the finished meatballs, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the saffron mayo, chopped peppers, and almonds.

Finish & Serve the Pork Chorizo Meatball Pitas
16 Finish & Serve the Pork Chorizo Meatball Pitas

Heat the finished meatballs and vegetables in the microwave 1 to 2 minutes, or until heated through. Wrap 2 pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the meatballs and vegetables and lemon labneh. Combine the chopped lettuce, marinated vegetables, feta (crumbling before adding), and a drizzle of olive oil

Finish & Serve the Mexican-Spiced Chicken & Rice
17 Finish & Serve the Mexican-Spiced Chicken & Rice

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy tomatillo sauce, crispy onions, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be.

Finish & Serve the Oregano Chicken Pitas
18 Finish & Serve the Oregano Chicken Pitas

Wash and dry the mint; pick the leaves off the stems. Heat the finished chicken and vegetables 1 to 2 minutes, or until heated through. Wrap 2 pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the chicken and vegetables and harissa tzatziki. Combine the chopped lettuce, marinated vegetables, and a drizzle of olive oil. Garnish each serving with the mint leaves (tearing before adding).

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
Form & roast the meatballs
1 Form & roast the meatballs

Preheat the oven to 450°F. Line two sheet pans with foil. In a bowl, combine the chorizo, raisins, egg, and breadcrumbs; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to one sheet pan. Roast 14 to 16 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 160°F.

2 Cook & slice the chicken

Meanwhile, pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the oregano 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 chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. Rinse and wipe out the pan.

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

Cook & slice the chicken
Make the spinach rice
3 Make the spinach rice

Meanwhile, wash and dry the fresh produce for bulk cooking. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the spinach; stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired.

4 Prepare the remaining ingredients

Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve and peel the onion; cut into 1/2-inch-wide wedges. Thinly slice the radishes into rounds. Halve the tomatoes. In a medium bowl, combine the sliced radishes, halved tomatoes, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the root end of the lettuce; roughly chop the leaves. Cut off and discard the stems of the shishito peppers, then cut into 1/2-inch pieces. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling the peppers.

Prepare the remaining ingredients
Cook the zucchini & shishito peppers
5 Cook the zucchini & shishito peppers

Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic and shishito pepper pieces; season with salt and pepper. Cook stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

6 Roast the remaining vegetables

Transfer the sliced bell peppers, onion wedges, and sliced poblano peppers 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 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the remaining vegetables
Make the Saffron Mayo
7 Make the Saffron Mayo

In a bowl, combine the saffron and 2 teaspoons of warm water. Set aside to steep at least 5 minutes. Add the mayonnaise; season with salt and pepper. Stir to combine.

8 Make the Lemon Labneh

Combine the lemon purée, labneh, and 2 teaspoons of water. Season with salt and pepper.

Make the Lemon Labneh
Make the Creamy Tomatillo Sauce
9 Make the Creamy Tomatillo Sauce

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

10 Make the Harissa Tzatziki

Combine the tzatziki, harissa paste, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Harissa Tzatziki
Assemble & Store the Spanish-Style Pork Chorizo Meatballs
11 Assemble & Store the Spanish-Style Pork Chorizo Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 spinach rice

• 1/4 cooked zucchini and shishito peppers

• 3 roasted meatballs

Transfer the saffron mayo to 2 small containers. 

12 Assemble & Store the Pork Chorizo Meatball Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 3 roasted meatballs

Transfer 1/2 chopped lettuce to 2 resealable bags.

Transfer 1/2 marinated vegetables to 2 separate containers.

Transfer the lemon labneh to 2 small containers. 

Assemble & Store the Pork Chorizo Meatball Pitas
Assemble & Store the Mexican-Spiced Chicken & Rice
13 Assemble & Store the Mexican-Spiced Chicken & Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 spinach rice

• 1/4 cooked zucchini and shishito peppers

• 1 Mexican-spiced chicken breast

Transfer the creamy tomatillo sauce to 2 small containers.

14 Assemble & Store the Oregano Chicken Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 oregano chicken breast

Transfer the remaining chopped lettuce to 2 resealable bags.

Transfer the remaining marinated vegetables to 2 containers.

Transfer the harissa tzatziki to 2 small containers. 

Assemble & Store the Oregano Chicken Pitas
Finish & Serve the Spanish-Style Pork Chorizo Meatballs
15 Finish & Serve the Spanish-Style Pork Chorizo Meatballs

Roughly chop the roasted red peppers. Heat the finished meatballs, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the saffron mayo, chopped peppers, and almonds.

16 Finish & Serve the Pork Chorizo Meatball Pitas

Heat the finished meatballs and vegetables in the microwave 1 to 2 minutes, or until heated through. Wrap 2 pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the meatballs and vegetables and lemon labneh. Combine the chopped lettuce, marinated vegetables, feta (crumbling before adding), and a drizzle of olive oil

Finish & Serve the Pork Chorizo Meatball Pitas
Finish & Serve the Mexican-Spiced Chicken & Rice
17 Finish & Serve the Mexican-Spiced Chicken & Rice

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy tomatillo sauce, crispy onions, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be.

18 Finish & Serve the Oregano Chicken Pitas

Wash and dry the mint; pick the leaves off the stems. Heat the finished chicken and vegetables 1 to 2 minutes, or until heated through. Wrap 2 pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the chicken and vegetables and harissa tzatziki. Combine the chopped lettuce, marinated vegetables, and a drizzle of olive oil. Garnish each serving with the mint leaves (tearing before adding).

Finish & Serve the Oregano Chicken Pitas
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