Wellness Meal Prep Bundle with Chicken & Pork

Wellness Meal Prep Bundle

with Chicken & Pork

65 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.
Lightyear
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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 Chops with Quinoa, Spinach & Poblano Peppers
6-11 PersonalPoints range per serving
Chicken Lettuce Cups with Vegetables & Chipotle Sour Cream
5-8 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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Dietary Information Wellness

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

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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Nutrition Label
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fresh
ingredients
Wellness Meal Prep Bundle with Chicken & Pork
Title
  • 4 Boneless, Center-Cut Pork Chops
  • ½ cup Guacamole
  • 2 Tbsps Grated Cotija Cheese
  • ¾ cup Guajillo Chile Pepper Sauce
  • 5 oz Baby Spinach
  • 1 cup Tricolor Quinoa
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 18 oz Boneless Chicken Breast Pieces
  • 3 Tbsps Roasted Peanuts
  • ½ cup Sour Cream
  • 2 tsps Chipotle Chile Paste
  • 2 Persian Cucumbers
  • 2 heads Butter Lettuce
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Lime
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Red Wine Vinegar
  • ½ lb Grape Tomatoes
  • 2 Poblano Peppers
  • 2 Sweet Onions
  • 1 Tbsp Honey
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onions. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the lime crosswise. In a bowl, combine the sliced cucumbers, the juice of 1 lime half, and a drizzle of olive oil. Season with salt and pepper. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the pickled jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

Cook & dress the quinoa
2 Cook & dress the quinoa

Add the quinoa to the pot of boiling water and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach, the juice of the remaining lime half, and the guajillo sauce. Stir until combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

Cook & slice the pork
3 Cook & slice the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the smoky spice blend. 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 browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise. Wipe out the pan. 

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

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Mexican 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 the vegetables & finish the quinoa
5 Cook the vegetables & finish the quinoa

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes, vinegar (carefully, as the liquid may splatter), honey (kneading the packet before opening), and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of dressed quinoa. Stir to combine; taste, then season with salt and pepper if desired.

Serve the pork chops
6 Serve the pork chops

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Serve the sliced pork chops with the finished quinoa and vegetables. Garnish with the guacamole and cheese. Enjoy! 

Finish & serve the chicken lettuce cups
7 Finish & serve the chicken lettuce cups

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Cut off and discard the root end of the lettuce; carefully separate the leaves. Roughly chop the peanuts. In a bowl, combine the sour cream 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. Serve the lettuce leaves, cooked chicken, remaining cooked vegetables, chipotle sour cream, dressed cucumbers, and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

Reheat the pork
8 Reheat the pork

If you saved the dish for later, reheat the pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

Reheat the chicken
9 Reheat the chicken

If you saved the dish for later, reheat the chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onions. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the lime crosswise. In a bowl, combine the sliced cucumbers, the juice of 1 lime half, and a drizzle of olive oil. Season with salt and pepper. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the pickled jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

2 Cook & dress the quinoa

Add the quinoa to the pot of boiling water and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach, the juice of the remaining lime half, and the guajillo sauce. Stir until combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

Cook & dress the quinoa
Cook & slice the pork
3 Cook & slice the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the smoky spice blend. 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 browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise. Wipe out the pan. 

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

4 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Mexican 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 the chicken
Cook the vegetables & finish the quinoa
5 Cook the vegetables & finish the quinoa

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes, vinegar (carefully, as the liquid may splatter), honey (kneading the packet before opening), and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of dressed quinoa. Stir to combine; taste, then season with salt and pepper if desired.

6 Serve the pork chops

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Serve the sliced pork chops with the finished quinoa and vegetables. Garnish with the guacamole and cheese. Enjoy! 

Serve the pork chops
Finish & serve the chicken lettuce cups
7 Finish & serve the chicken lettuce cups

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Cut off and discard the root end of the lettuce; carefully separate the leaves. Roughly chop the peanuts. In a bowl, combine the sour cream 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. Serve the lettuce leaves, cooked chicken, remaining cooked vegetables, chipotle sour cream, dressed cucumbers, and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

8 Reheat the pork

If you saved the dish for later, reheat the pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

Reheat the pork
Reheat the chicken
9 Reheat the chicken

If you saved the dish for later, reheat the chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

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