Steak & Chicken Meal Prep Bundle

Steak & Chicken

Meal Prep Bundle

95 MIN
8 Servings
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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:
Southern-Spiced Steak with Red Rice & Spicy Ranch
Balsamic-Dijon Steak with Roasted Vegetables & Pistachios
Mexican Chicken with Veggie Rice & Guajillo Sour Cream
Chicken & Red Pepper Dressing with Oregano-Roasted Vegetables
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  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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fresh
ingredients
Steak & Chicken Meal Prep Bundle
Title
  • ⅓ cup Crispy Onions
  • 0.7 oz Grana Padano Cheese
  • ¼ cup Roasted Pistachios
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 4 Steaks
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 cup Red Rice Blend
  • 1 lb Broccoli
  • ¾ lb Carrots
  • 1 Poblano Pepper
  • 2 Tbsps Dried Currants
  • 1 tsp Whole Dried Oregano
  • ½ lb Grape Tomatoes
  • ¾ lb Green Beans
  • 1 Red Onion
  • 1¼ lbs Potatoes
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, & Whole Dried Parsley)
  • 3 Tbsps Ranch Dressing
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Dijon Mustard
  • ⅓ cup Guajillo Chile Pepper Sauce
  • ¼ cup Sour Cream
  • 3 Tbsps Green Goddess Dressing
  • 1 oz Sliced Roasted Red Peppers
  • 2 tsps Honey
time-saving
tips & techniques
Cook & slice the steaks
1 Cook & slice the steaks

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 steaks dry with paper towels; season with salt and pepper on all sides. Season 2 steaks with enough of the southern spice blend 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 steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; 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. 

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

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 Mexican spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. Transfer to one sheet pan. Bake 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. Reserving the sheet pan, discard the foil. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the rice
3 Cook the rice

Add the rice to the pot of boiling water. Cook, uncovered, 30 to 32 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. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard any stem ends from the green beans. Peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

Roast the vegetables & finish the rice
5 Roast the vegetables & finish the rice

Transfer the broccoli florets, carrot pieces, and pepper pieces 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 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven. Transfer to the pot of cooked rice. Add the seasoned tomatoes and stir to combine. Taste, then season with salt and pepper if desired.

Roast the remaining vegetables
6 Roast the remaining vegetables

Line the reserved sheet pan with foil. Transfer the potato pieces, green beans, and onion wedges to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the Spicy Ranch
7 Make the Spicy Ranch

Combine the ranch dressing and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

Make the Balsamic-Dijon Dressing
8 Make the Balsamic-Dijon Dressing

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

Make the Guajillo Sour Cream
9 Make the Guajillo Sour Cream

Combine guajillo chile sauce and sour cream. Taste, then season with salt and pepper if desired.

Make the Red Pepper Dressing
10 Make the Red Pepper Dressing

Roughly chop the roasted peppers. Combine the chopped peppers and green goddess dressing. Taste, then season with salt and pepper if desired. 

Assemble & Store the Southern-Spiced Steak
11 Assemble & Store the Southern-Spiced Steak

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced southern-spiced steak

Transfer the spicy ranch to 2 small containers.

Assemble & Store the Balsamic-Dijon Steak
12 Assemble & Store the Balsamic-Dijon Steak

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced plain steak

Transfer the balsamic-dijon dressing to 2 small containers.

Assemble & Store the Mexican Chicken
13 Assemble & Store the Mexican Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced Mexican-spiced chicken breast

Transfer the guajillo sour cream to 2 small containers.

Assemble & Store the Chicken & Red Pepper Dressing
14 Assemble & Store the Chicken & Red Pepper Dressing

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced weeknight hero-spiced chicken breast

Transfer the red pepper dressing to 2 small containers.

Finish & Serve the Southern-Spiced Steak
15 Finish & Serve the Southern-Spiced Steak

Makes 2 servings:

Heat the finished steak and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ranch and crispy onions.

Finish & Serve the Balsamic-Dijon Steak
16 Finish & Serve the Balsamic-Dijon Steak

Makes 2 servings:

Roughly chop the pistachios. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the balsamic-dijon sauce, chopped pistachios, and grana padano (crumbling before adding).

Finish & Serve the Mexican Chicken
17 Finish & Serve the Mexican Chicken

Makes 2 servings:

Roughly chop the pepitas. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the guajillo sour cream, chopped pepitas, and cotija.

Finish & Serve the Chicken & Red Pepper Dressing
18 Finish & Serve the Chicken & Red Pepper Dressing

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the red pepper dressing, parmesan, and almonds.

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!

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Cook & slice the steaks
1 Cook & slice the steaks

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 steaks dry with paper towels; season with salt and pepper on all sides. Season 2 steaks with enough of the southern spice blend 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 steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; 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. 

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

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 Mexican spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. Transfer to one sheet pan. Bake 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. Reserving the sheet pan, discard the foil. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Roast & slice the chicken
Cook the rice
3 Cook the rice

Add the rice to the pot of boiling water. Cook, uncovered, 30 to 32 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. Taste, then season with salt and pepper if desired.

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard any stem ends from the green beans. Peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

Prepare the remaining ingredients
Roast the vegetables & finish the rice
5 Roast the vegetables & finish the rice

Transfer the broccoli florets, carrot pieces, and pepper pieces 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 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven. Transfer to the pot of cooked rice. Add the seasoned tomatoes and stir to combine. Taste, then season with salt and pepper if desired.

6 Roast the remaining vegetables

Line the reserved sheet pan with foil. Transfer the potato pieces, green beans, and onion wedges to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the remaining vegetables
Make the Spicy Ranch
7 Make the Spicy Ranch

Combine the ranch dressing and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

8 Make the Balsamic-Dijon Dressing

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

Make the Balsamic-Dijon Dressing
Make the Guajillo Sour Cream
9 Make the Guajillo Sour Cream

Combine guajillo chile sauce and sour cream. Taste, then season with salt and pepper if desired.

10 Make the Red Pepper Dressing

Roughly chop the roasted peppers. Combine the chopped peppers and green goddess dressing. Taste, then season with salt and pepper if desired. 

Make the Red Pepper Dressing
Assemble & Store the Southern-Spiced Steak
11 Assemble & Store the Southern-Spiced Steak

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced southern-spiced steak

Transfer the spicy ranch to 2 small containers.

12 Assemble & Store the Balsamic-Dijon Steak

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced plain steak

Transfer the balsamic-dijon dressing to 2 small containers.

Assemble & Store the Balsamic-Dijon Steak
Assemble & Store the Mexican Chicken
13 Assemble & Store the Mexican Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced Mexican-spiced chicken breast

Transfer the guajillo sour cream to 2 small containers.

14 Assemble & Store the Chicken & Red Pepper Dressing

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced weeknight hero-spiced chicken breast

Transfer the red pepper dressing to 2 small containers.

Assemble & Store the Chicken & Red Pepper Dressing
Finish & Serve the Southern-Spiced Steak
15 Finish & Serve the Southern-Spiced Steak

Makes 2 servings:

Heat the finished steak and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ranch and crispy onions.

16 Finish & Serve the Balsamic-Dijon Steak

Makes 2 servings:

Roughly chop the pistachios. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the balsamic-dijon sauce, chopped pistachios, and grana padano (crumbling before adding).

Finish & Serve the Balsamic-Dijon Steak
Finish & Serve the Mexican Chicken
17 Finish & Serve the Mexican Chicken

Makes 2 servings:

Roughly chop the pepitas. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the guajillo sour cream, chopped pepitas, and cotija.

18 Finish & Serve the Chicken & Red Pepper Dressing

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the red pepper dressing, parmesan, and almonds.

Finish & Serve the Chicken & Red Pepper Dressing
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