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:
Smoky-Spiced Pork & Vegetables with Spicy Maple Mustard
9-13 PersonalPoints range per serving
Mexican Pork & Rice with Roasted Vegetables & Chipotle-Lime Yogurt
5-12 PersonalPoints range per serving
Spicy Green Goddess Chicken with Kale Salad & Pickled Pepeprs
6-12 PersonalPoints range per serving
Guajillo-Honey Chicken with Rice, Vegetables & Guacamole
5-14 PersonalPoints range per serving
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
    640 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Wellness Meal Prep Bundle with Chicken & Pork
Title
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Guacamole
  • ½ oz Pickled Peppadew Peppers
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Roasted Pistachios
  • 18 oz Boneless Chicken Breast Pieces
  • 4 Boneless, Center-Cut Pork Chops
  • ¾ lb Kale
  • 5 oz Baby Spinach
  • 2 Red Onions
  • 2 Poblano Peppers
  • 1⅛ cups Brown Rice
  • 2 Bell Peppers
  • 1½ lbs Sweet 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)
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • ¼ cup Cilantro Sauce
  • 2 cloves Garlic
  • 2 tsps Honey
  • 1 Lime
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 1 Tbsp Hot Sauce
  • 3 Tbsps Green Goddess Dressing
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Dijonnaise
  • 1½ Tbsps Spicy Maple Syrup
  • 2 tsps Chipotle Chile Paste
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. Wash and dry the fresh produce for bulk cooking. Medium dice the sweet potatoes. Halve, peel, and medium dice the onions. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Separate the kale leaves from the stems; roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Roast the vegetables
2 Roast the vegetables

Line a sheet pan with foil. Place the diced sweet potatoes on one side of the sheet pan. Place the diced onions and diced poblano peppers on the other side. Drizzle with olive oil; season with salt and pepper. 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. Transfer the roasted sweet potatoes to a large bowl.

Cook & finish the rice
3 Cook & finish the rice

Meanwhile, 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, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the spinach, cilantro sauce, and roasted onions and poblano peppers until combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

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 smoky spice blend to coat (you may have extra). Season the remaining pork chops on both sides with salt, pepper, and enough of the Mexican spice blend 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. Wipe out the pan. 

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

Cook the chicken
5 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the weeknight hero spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

Cook & finish the remaining vegetables
6 Cook & finish the remaining vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced bell peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to the bowl of roasted sweet potatoes; stir to combine. Taste, then season with salt and pepper if desired.

Make the Spicy Maple Mustard
7 Make the Spicy Maple Mustard

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

Make the Chipotle-Lime Yogurt
8 Make the Chipotle-Lime Yogurt

Wash and dry the lime; halve crosswise. Combine the yogurt, the juice of 1 lime half (you will have extra), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Make the Spicy Green Goddess Dressing
9 Make the Spicy Green Goddess Dressing

In a bowl, combine the green goddess dressing and as much of the hot sauce 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 Guajillo Honey
10 Make the Guajillo Honey

In a bowl, combine the guajillo sauce and honey (kneading the packet before opening). Taste, then season with salt and pepper if desired.

Assemble & Store the Smoky-Spiced Pork & Vegetables
11 Assemble & Store the Smoky-Spiced Pork & Vegetables

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetables 

• 1 sliced smoky-spiced pork chop 

Transfer the spicy maple mustard to 2 small containers.

Assemble & Store the Mexican Pork & Rice
12 Assemble & Store the Mexican Pork & Rice

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished rice 

• 1 sliced Mexican-spiced pork chop 

Transfer the chipotle-lime yogurt to 2 small containers.

Assemble & Store the Spicy Green Goddess Chicken
13 Assemble & Store the Spicy Green Goddess Chicken

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished rice 

• 1 sliced Mexican-spiced pork chop 

Transfer the chipotle-lime yogurt to 2 small containers.

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

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished rice 

• 1/4 cooked chicken 

Transfer the guajillo honey to 2 small containers.

Finish & Serve the Smoky-Spiced Pork & Vegetables
15 Finish & Serve the Smoky-Spiced Pork & Vegetables

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 spicy maple mustard and chopped pistachios.

Finish & Serve the Mexican Pork & Rice
16 Finish & Serve the Mexican Pork & Rice

Roughly chop the pepitas. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chipotle-lime yogurt, chopped pepitas, 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 Spicy Green Goddess Chicken
17 Finish & Serve the Spicy Green Goddess Chicken

Roughly chop the peppadew peppers. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy green goddess dressing and chopped peppadew peppers.

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

Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the guajillo honey, guacamole, and cotija

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. Wash and dry the fresh produce for bulk cooking. Medium dice the sweet potatoes. Halve, peel, and medium dice the onions. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Separate the kale leaves from the stems; roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Roast the vegetables

Line a sheet pan with foil. Place the diced sweet potatoes on one side of the sheet pan. Place the diced onions and diced poblano peppers on the other side. Drizzle with olive oil; season with salt and pepper. 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. Transfer the roasted sweet potatoes to a large bowl.

Roast the vegetables
Cook & finish the rice
3 Cook & finish the rice

Meanwhile, 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, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the spinach, cilantro sauce, and roasted onions and poblano peppers until combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

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 smoky spice blend to coat (you may have extra). Season the remaining pork chops on both sides with salt, pepper, and enough of the Mexican spice blend 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. Wipe out the pan. 

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

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

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the weeknight hero spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

6 Cook & finish the remaining vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced bell peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to the bowl of roasted sweet potatoes; stir to combine. Taste, then season with salt and pepper if desired.

Cook & finish the remaining vegetables
Make the Spicy Maple Mustard
7 Make the Spicy Maple Mustard

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

8 Make the Chipotle-Lime Yogurt

Wash and dry the lime; halve crosswise. Combine the yogurt, the juice of 1 lime half (you will have extra), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Make the Chipotle-Lime Yogurt
Make the Spicy Green Goddess Dressing
9 Make the Spicy Green Goddess Dressing

In a bowl, combine the green goddess dressing and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

10 Make the Guajillo Honey

In a bowl, combine the guajillo sauce and honey (kneading the packet before opening). Taste, then season with salt and pepper if desired.

Make the Guajillo Honey
Assemble & Store the Smoky-Spiced Pork & Vegetables
11 Assemble & Store the Smoky-Spiced Pork & Vegetables

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetables 

• 1 sliced smoky-spiced pork chop 

Transfer the spicy maple mustard to 2 small containers.

12 Assemble & Store the Mexican Pork & Rice

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished rice 

• 1 sliced Mexican-spiced pork chop 

Transfer the chipotle-lime yogurt to 2 small containers.

Assemble & Store the Mexican Pork & Rice
Assemble & Store the Spicy Green Goddess Chicken
13 Assemble & Store the Spicy Green Goddess Chicken

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished rice 

• 1 sliced Mexican-spiced pork chop 

Transfer the chipotle-lime yogurt to 2 small containers.

14 Assemble & Store the Guajillo-Honey Chicken

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished rice 

• 1/4 cooked chicken 

Transfer the guajillo honey to 2 small containers.

Assemble & Store the Guajillo-Honey Chicken
Finish & Serve the Smoky-Spiced Pork & Vegetables
15 Finish & Serve the Smoky-Spiced Pork & Vegetables

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 spicy maple mustard and chopped pistachios.

16 Finish & Serve the Mexican Pork & Rice

Roughly chop the pepitas. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chipotle-lime yogurt, chopped pepitas, 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 Mexican Pork & Rice
Finish & Serve the Spicy Green Goddess Chicken
17 Finish & Serve the Spicy Green Goddess Chicken

Roughly chop the peppadew peppers. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy green goddess dressing and chopped peppadew peppers.

18 Finish & Serve the Guajillo-Honey Chicken

Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the guajillo honey, guacamole, and cotija

Finish & Serve the Guajillo-Honey Chicken
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