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:
Za'atar Pork & Vegetables with Roasted Red Pepper Tzatziki
6-10 PersonalPoints range
Togarashi Pork & Rice with Maple Black Bean Sauce & Sesame Seeds
9-15 PersonalPoints range
Spanish Chicken & Romesco Mayo with Roasted Veggies & Almonds
7-13 PersonalPoints range
Gochujang-Honey Chicken with Vegetable Rice & Peanuts
6-15 PersonalPoints range
To learn more about WW's points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Wellness Details Wellness

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

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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Nutrition Label
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fresh
ingredients
Wellness Meal Prep Bundle with Chicken & Pork
Title
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Sliced Roasted Almonds
  • ½ oz Sweety Drop Peppers
  • 1 tsp Black & White Sesame Seeds
  • 1 bunch Mint
  • ½ oz Pickled Peppadew Peppers
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Boneless, Center-Cut Pork Chops
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 1 lb Broccoli
  • 1 Tbsp Sesame Oil
  • 5 oz Baby Spinach
  • 2 Bell Peppers
  • 15 oz Baby Bok Choy
  • 1⅛ cups Brown Rice
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1½ lbs Sweet Potatoes
  • 2 Red Onions
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 2 Scallions
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Honey
  • 2 Tbsps Mayonnaise
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Black Bean Sauce
  • 1 oz Sliced Roasted Red Peppers
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 tsps Gochujang
  • 2 Tbsps Coconut Aminos (Seasoning Sauce)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Medium dice the sweet potatoes. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions.

Cook the rice
2 Cook the rice

Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Roast the vegetables
3 Roast the vegetables

Meanwhile, line two sheet pans with foil. Transfer the broccoli florets, onion wedges, and diced sweet potatoes to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook & slice the chicken
4 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 Spanish spice blend to coat (you may have extra). Season the remaining chicken breasts with salt and pepper on both sides. Transfer to the remaining sheet pan. Roast 18 to 20 minutes, or until 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.

Cook & slice the pork chops
5 Cook & slice the pork chops

Meanwhile, pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). Season the remaining pork chops on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle 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. When cool enough to handle, slice crosswise. Rinse and wipe out the pan. 

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

Cook the vegetables & finish the rice
6 Cook the vegetables & finish the rice

In the same pan, heat the sesame oil on medium-high until hot. Add the sliced bok choy, sliced bell peppers, and sliced scallions; season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to the pot of cooked rice. Add the spinach and a drizzle of olive oil. Stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Cover to keep warm.

Make the Roasted Red Pepper Tzatziki
7 Make the Roasted Red Pepper Tzatziki

Roughly chop the roasted red peppers. Combine the tzatziki and chopped roasted peppers. Taste, then season with salt and pepper if desired.

Make the Maple Black Bean Sauce
8 Make the Maple Black Bean Sauce

Combine the black bean sauce, coconut aminos, and maple syrup. Taste, then season with salt and pepper if desired.

Make the Romesco Mayo
9 Make the Romesco Mayo

Combine the romesco sauce and mayonnaise. Taste, then season with salt and pepper if desired.

Make the Gochujang Honey
10 Make the Gochujang Honey

Combine the honey (kneading the packet before opening), 2 teaspoons of warm water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Assemble & store the Za'atar Pork & Vegetables
11 Assemble & store the Za'atar Pork & Vegetables

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced za’atar-seasoned pork chop 

Transfer the roasted red pepper tzatziki to 2 small containers.

Assemble & Store the Spanish Chicken & Romesco Mayo
13 Assemble & Store the Spanish Chicken & Romesco Mayo

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced Spanish-spiced chicken breast 

Transfer the romesco mayo to 2 small containers.

Assemble & Store the Togarashi Pork & Rice
13 Assemble & Store the Togarashi Pork & Rice

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable rice 

• 1 sliced togarashi-seasoned pork chop 

Transfer the maple black bean sauce to 2 small containers.

Assemble & Store the Gochujang-Honey Chicken
14 Assemble & Store the Gochujang-Honey Chicken

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable rice 

• 1 sliced plain chicken breast 

Transfer the gochujang honey to 2 small containers.

Finish & Serve the Za'atar Pork & Vegetables
15 Finish & Serve the Za'atar Pork & Vegetables

Roughly chop the peppadew peppers. Wash and dry the mint; pick the leaves off the stems. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the roasted red pepper tzatziki, chopped peppers, and mint leaves (tearing just before adding).

Finish & Serve the Togarashi Pork & Rice
16 Finish & Serve the Togarashi Pork & Rice

Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the maple black bean sauce and sesame seeds.

Finish & Serve the Spanish Chicken & Romesco Mayo
17 Finish & Serve the Spanish Chicken & Romesco Mayo

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco mayo, sweety drop peppers, and almonds.

Finish & Serve the Gochujang-Honey Chicken
18 Finish & Serve the Gochujang-Honey Chicken

Roughly chop the peanuts. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the gochujang honey and chopped peanuts

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
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Medium dice the sweet potatoes. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions.

2 Cook the rice

Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the rice
Roast the vegetables
3 Roast the vegetables

Meanwhile, line two sheet pans with foil. Transfer the broccoli florets, onion wedges, and diced sweet potatoes to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 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 Spanish spice blend to coat (you may have extra). Season the remaining chicken breasts with salt and pepper on both sides. Transfer to the remaining sheet pan. Roast 18 to 20 minutes, or until 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.

Cook & slice the chicken
Cook & slice the pork chops
5 Cook & slice the pork chops

Meanwhile, pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). Season the remaining pork chops on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a large pan (nonstick, if you have one), heat a drizzle 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. When cool enough to handle, slice crosswise. Rinse and wipe out the pan. 

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

6 Cook the vegetables & finish the rice

In the same pan, heat the sesame oil on medium-high until hot. Add the sliced bok choy, sliced bell peppers, and sliced scallions; season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to the pot of cooked rice. Add the spinach and a drizzle of olive oil. Stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the vegetables & finish the rice
Make the Roasted Red Pepper Tzatziki
7 Make the Roasted Red Pepper Tzatziki

Roughly chop the roasted red peppers. Combine the tzatziki and chopped roasted peppers. Taste, then season with salt and pepper if desired.

8 Make the Maple Black Bean Sauce

Combine the black bean sauce, coconut aminos, and maple syrup. Taste, then season with salt and pepper if desired.

Make the Maple Black Bean Sauce
Make the Romesco Mayo
9 Make the Romesco Mayo

Combine the romesco sauce and mayonnaise. Taste, then season with salt and pepper if desired.

10 Make the Gochujang Honey

Combine the honey (kneading the packet before opening), 2 teaspoons of warm water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Make the Gochujang Honey
Assemble & store the Za'atar Pork & Vegetables
11 Assemble & store the Za'atar Pork & Vegetables

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced za’atar-seasoned pork chop 

Transfer the roasted red pepper tzatziki to 2 small containers.

13 Assemble & Store the Spanish Chicken & Romesco Mayo

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced Spanish-spiced chicken breast 

Transfer the romesco mayo to 2 small containers.

Assemble & Store the Spanish Chicken & Romesco Mayo
Assemble & Store the Togarashi Pork & Rice
13 Assemble & Store the Togarashi Pork & Rice

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable rice 

• 1 sliced togarashi-seasoned pork chop 

Transfer the maple black bean sauce to 2 small containers.

14 Assemble & Store the Gochujang-Honey Chicken

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable rice 

• 1 sliced plain chicken breast 

Transfer the gochujang honey to 2 small containers.

Assemble & Store the Gochujang-Honey Chicken
Finish & Serve the Za'atar Pork & Vegetables
15 Finish & Serve the Za'atar Pork & Vegetables

Roughly chop the peppadew peppers. Wash and dry the mint; pick the leaves off the stems. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the roasted red pepper tzatziki, chopped peppers, and mint leaves (tearing just before adding).

16 Finish & Serve the Togarashi Pork & Rice

Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the maple black bean sauce and sesame seeds.

Finish & Serve the Togarashi Pork & Rice
Finish & Serve the Spanish Chicken & Romesco Mayo
17 Finish & Serve the Spanish Chicken & Romesco Mayo

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco mayo, sweety drop peppers, and almonds.

18 Finish & Serve the Gochujang-Honey Chicken

Roughly chop the peanuts. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the gochujang honey and chopped peanuts

Finish & Serve the Gochujang-Honey Chicken
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