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:
Seared Pork Chops & Pesto Farro with Roasted Red Pepper Labneh
11-13 PersonalPoints range per serving
BBQ Chicken Salad with Corn, Romaine & Pickled Peppers
8-12 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
    580 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
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 2 Tbsps Roasted Pistachios
  • ¼ cup Labneh Cheese
  • ⅓ cup Basil Pesto
  • 2 oz Sliced Roasted Red Peppers
  • 1 cup Semi-Pearled Farro
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 18 oz Boneless Chicken Breast Pieces
  • ¼ cup Grated Parmesan Cheese
  • 4 Tbsps Crème Fraîche
  • 1 Lemon
  • 1 oz Pickled Peppadew Peppers
  • 2 Romaine Lettuce Hearts
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1½ Tbsps Spicy Maple Syrup
  • ¼ cup Barbecue Sauce
  • 2 Tbsps Hot Sauce
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Red Wine Vinegar
  • 2 Red Onions
  • ½ lb Grape Tomatoes
  • 4 ears Of Corn
  • 2 Tbsps Maple Syrup
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

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. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and thinly slice the red onions. Halve the tomatoes.

Cook the farro
2 Cook the farro

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. 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. Wipe out the pan. 

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

Cook the chicken & sauce
4 Cook the chicken & sauce

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the 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, 2 to 3 minutes, or until browned. Add the barbecue sauce (carefully, as the liquid may splatter), hot sauce, spicy maple syrup, worcestershire sauce, and 1 tablespoon of water. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly thickened and the chicken is cooked through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

Cook the vegetables & finish the farro
5 Cook the vegetables & finish the farro

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the halved tomatoes, vinegar, maple syrup, and 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. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked farro. Add the pesto; stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve the pork chops
6 Finish & 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: Slice the rested pork crosswise. Roughly chop the pistachios. Roughly chop the cipolline onions. Roughly chop the roasted red peppers. In a bowl, combine the labneh and chopped roasted red peppers; season with salt and pepper. Serve the sliced pork with the finished farro. Top with the roasted red pepper labneh. Garnish with the chopped pistachios and chopped cipolline onions. Enjoy! 

Finish & serve the chicken salad
7 Finish & serve the chicken salad

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: Halve the lemon crosswise; squeeze the juice of 1 lemon half into a bowl (you will have extra), straining out the seeds. Add the crème fraîche and parmesan; stir to combine. Roughly chop the peppadew peppers. Roughly chop the lettuce. In a bowl, combine the chopped lettuce, lemon crème fraîche, and remaining cooked vegetables; season with salt and pepper. Toss to combine. Serve the cooked chicken and sauce over the salad. Garnish with the chopped peppadew peppers. Enjoy! 

Reheat the pork
8 Reheat the pork

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

Reheat the chicken
9 Reheat the chicken

If you saved the dish for later, reheat the chicken 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

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. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and thinly slice the red onions. Halve the tomatoes.

2 Cook the farro

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the farro
Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. 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. Wipe out the pan. 

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

4 Cook the chicken & sauce

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the 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, 2 to 3 minutes, or until browned. Add the barbecue sauce (carefully, as the liquid may splatter), hot sauce, spicy maple syrup, worcestershire sauce, and 1 tablespoon of water. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly thickened and the chicken is cooked through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

Cook the chicken & sauce
Cook the vegetables & finish the farro
5 Cook the vegetables & finish the farro

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the halved tomatoes, vinegar, maple syrup, and 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. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked farro. Add the pesto; stir to combine. Taste, then season with salt and pepper if desired.

6 Finish & 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: Slice the rested pork crosswise. Roughly chop the pistachios. Roughly chop the cipolline onions. Roughly chop the roasted red peppers. In a bowl, combine the labneh and chopped roasted red peppers; season with salt and pepper. Serve the sliced pork with the finished farro. Top with the roasted red pepper labneh. Garnish with the chopped pistachios and chopped cipolline onions. Enjoy! 

Finish & serve the pork chops
Finish & serve the chicken salad
7 Finish & serve the chicken salad

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: Halve the lemon crosswise; squeeze the juice of 1 lemon half into a bowl (you will have extra), straining out the seeds. Add the crème fraîche and parmesan; stir to combine. Roughly chop the peppadew peppers. Roughly chop the lettuce. In a bowl, combine the chopped lettuce, lemon crème fraîche, and remaining cooked vegetables; season with salt and pepper. Toss to combine. Serve the cooked chicken and sauce over the salad. Garnish with the chopped peppadew peppers. Enjoy! 

8 Reheat the pork

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

Reheat the pork
Reheat the chicken
9 Reheat the chicken

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

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