Wellness Meal Prep Bundle with Chicken & Pork

Wellness Meal Prep Bundle

with Chicken & Pork

75 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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.

From the Test Kitchen

Discover meal prep designed for a balanced lifestyle. These meals showcase a wide variety of vegetables and whole grains, as well as lean proteins and moderate portions of dairy. These meals are well-balanced and consider the contribution of calories, fat, saturated fat and sodium to the daily diet.

This week's meals are:
Maple-Dijon Pork with Roasted Squash, Apple & Brussels Sprouts
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
Pork & Salsa Verde Vegetables with Calabrian Mayo & Almonds
17 green SmartPoints® per serving
13 blue SmartPoints® per serving
13 purple SmartPoints® per serving
Chicken & Roasted Veggies with Mascarpone-BBQ Sauce
11 green SmartPoints® per serving
8 blue SmartPoints® per serving
8 purple SmartPoints® per serving
Creamy Balsamic Chicken with Salsa Verde Veggies & Parsley
13 green SmartPoints® per serving
6 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Get Cooking

Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Wellness Meal Prep Bundle with Chicken & Pork
Title
  • 2 Tbsps Roasted Pistachios
  • 2 Tbsps Sliced Roasted Almonds
  • 3 Tbsps Roasted Peanuts
  • 1 bunch Parsley
  • ½ oz Pickled Peppadew Peppers
  • 4 Boneless, Center-Cut Pork Chops
  • 4 Boneless, Skinless Chicken Breasts
  • ½ lb Grape Tomatoes
  • 5 oz Baby Spinach
  • 2 Zucchini
  • ⅓ cup Salsa Verde
  • 2 15.5-Oz Can Cannellini Beans
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Red Onion
  • ½ lb Brussels Sprouts
  • 1 Apple
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
  • 1 Delicata Squash
  • ¼ cup Labneh Cheese
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Barbecue Sauce
  • 2 Tbsps Mayonnaise
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dijonnaise
  • 1½ Tbsps Maple Syrup
  • 2 Tbsps Balsamic Vinegar
time-saving
tips & techniques
Roast & slice the chicken
1 Roast & slice the chicken

Place an oven rack in the center of the oven; preheat to 450°F. 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 barbecue spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and the Italian seasoning. Transfer the seasoned chicken breasts to one sheet pan and arrange in an even layer. Roast 18 to 20 minutes, or until lightly 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.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Core and medium dice the apple. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Drain and rinse the beans.

Roast the vegetables
3 Roast the vegetables

Place the squash pieces, diced apple, brussels sprouts, and onion wedges on the remaining sheet pan. Drizzle with olive oil. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook & slice the pork
4 Cook & slice the pork

Meanwhile, pat the pork dry with paper towels; season 2 pork chops on both sides with salt, pepper, and enough of the Tuscan spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the weeknight hero 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 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.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook & finish the remaining vegetables
5 Cook & finish the remaining vegetables

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the drained beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through. Transfer to a large bowl. Add the spinach and salsa verde; stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

Make the Maple-Dijon Sauce
6 Make the Maple-Dijon Sauce

Combine the maple syrup, dijonnaise, and apple cider vinegar. Taste, then season with salt and pepper if desired.

Make the Calabrian Mayo
7 Make the Calabrian Mayo

Combine the mayonnaise and as much of the chile paste 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 Mascarpone-BBQ Sauce
8 Make the Mascarpone-BBQ Sauce

Combine the barbecue sauce, mascarpone, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Creamy Balsamic Sauce
9 Make the Creamy Balsamic Sauce

Combine the labneh and balsamic vinegar. Taste, then season with salt and pepper if desired.

Assemble & Store the Maple-Dijon Pork
10 Assemble & Store the Maple-Dijon Pork

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced Tuscan-spiced pork chop

Transfer the maple-dijon sauce to 2 small containers.

Assemble & Store the Pork & Salsa Verde Vegetables
11 Assemble & Store the Pork & Salsa Verde Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables and beans

• 1 sliced weeknight hero-spiced pork chop

Transfer the Calabrian mayo to 2 small containers.

Assemble & Store the Chicken & Roasted Veggies
12 Assemble & Store the Chicken & Roasted Veggies

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced barbecue-spiced chicken breast

Transfer the mascarpone-BBQ sauce to 2 small containers.

Assemble & Store the Creamy Balsamic Chicken
13 Assemble & Store the Creamy Balsamic Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables and beans

• 1 sliced Italian-seasoned chicken breast

Transfer the creamy balsamic sauce to 2 small containers.

Finish & Serve the Maple-Dijon Pork
14 Finish & Serve the Maple-Dijon Pork

Roughly chop the pistachios. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the maple-dijon sauce and chopped pistachios.

Finish & Serve the Pork & Salsa Verde Vegetables
15 Finish & Serve the Pork & Salsa Verde Vegetables

Heat the finished pork, vegetables, and beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian mayo and almonds.

Finish & Serve the Chicken & Roasted Veggies
16 Finish & Serve the Chicken & Roasted Veggies

Roughly chop the peanuts. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the mascarpone-BBQ sauce and chopped peanuts.

Finish & Serve the Creamy Balsamic Chicken
17 Finish & Serve the Creamy Balsamic Chicken

Wash and dry the parsley; roughly chop the leaves and stems. Roughly chop the peppadew peppers. Heat the finished chicken, vegetables, and beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy balsamic sauce, chopped parsley, and chopped peppers.

Tips from Home Chefs

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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
Roast & slice the chicken
1 Roast & slice the chicken

Place an oven rack in the center of the oven; preheat to 450°F. 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 barbecue spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and the Italian seasoning. Transfer the seasoned chicken breasts to one sheet pan and arrange in an even layer. Roast 18 to 20 minutes, or until lightly 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.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Core and medium dice the apple. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Drain and rinse the beans.

Prepare the ingredients
Roast the vegetables
3 Roast the vegetables

Place the squash pieces, diced apple, brussels sprouts, and onion wedges on the remaining sheet pan. Drizzle with olive oil. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook & slice the pork

Meanwhile, pat the pork dry with paper towels; season 2 pork chops on both sides with salt, pepper, and enough of the Tuscan spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the weeknight hero 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 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.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook & slice the pork
Cook & finish the remaining vegetables
5 Cook & finish the remaining vegetables

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the drained beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through. Transfer to a large bowl. Add the spinach and salsa verde; stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

6 Make the Maple-Dijon Sauce

Combine the maple syrup, dijonnaise, and apple cider vinegar. Taste, then season with salt and pepper if desired.

Make the Maple-Dijon Sauce
Make the Calabrian Mayo
7 Make the Calabrian Mayo

Combine the mayonnaise and as much of the chile paste 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 Mascarpone-BBQ Sauce

Combine the barbecue sauce, mascarpone, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Mascarpone-BBQ Sauce
Make the Creamy Balsamic Sauce
9 Make the Creamy Balsamic Sauce

Combine the labneh and balsamic vinegar. Taste, then season with salt and pepper if desired.

10 Assemble & Store the Maple-Dijon Pork

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced Tuscan-spiced pork chop

Transfer the maple-dijon sauce to 2 small containers.

Assemble & Store the Maple-Dijon Pork
Assemble & Store the Pork & Salsa Verde Vegetables
11 Assemble & Store the Pork & Salsa Verde Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables and beans

• 1 sliced weeknight hero-spiced pork chop

Transfer the Calabrian mayo to 2 small containers.

12 Assemble & Store the Chicken & Roasted Veggies

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced barbecue-spiced chicken breast

Transfer the mascarpone-BBQ sauce to 2 small containers.

Assemble & Store the Chicken & Roasted Veggies
Assemble & Store the Creamy Balsamic Chicken
13 Assemble & Store the Creamy Balsamic Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables and beans

• 1 sliced Italian-seasoned chicken breast

Transfer the creamy balsamic sauce to 2 small containers.

14 Finish & Serve the Maple-Dijon Pork

Roughly chop the pistachios. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the maple-dijon sauce and chopped pistachios.

Finish & Serve the Maple-Dijon Pork
Finish & Serve the Pork & Salsa Verde Vegetables
15 Finish & Serve the Pork & Salsa Verde Vegetables

Heat the finished pork, vegetables, and beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian mayo and almonds.

16 Finish & Serve the Chicken & Roasted Veggies

Roughly chop the peanuts. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the mascarpone-BBQ sauce and chopped peanuts.

Finish & Serve the Chicken & Roasted Veggies
Finish & Serve the Creamy Balsamic Chicken
17 Finish & Serve the Creamy Balsamic Chicken

Wash and dry the parsley; roughly chop the leaves and stems. Roughly chop the peppadew peppers. Heat the finished chicken, vegetables, and beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy balsamic sauce, chopped parsley, and chopped peppers.

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