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

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

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Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!

7 Finish & serve the chicken salad

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.