Wellness Meal Prep Bundle with Chicken & Salmon

Wellness Meal Prep Bundle

with Chicken & Salmon

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:
Honey-Lime Salmon with Tomatoes, Peppers & Marinated Orange
5-13 PersonalPoints range
Italian Salmon & Farro Salad with Spicy Fig Dressing
11-17 PersonalPoints range
Mexican Chicken Salad with Cilantro Yogurt, Tomatoes & Peppers
6-9 PersonalPoints range
Chicken & Balsamic Tahini with Vegetable Farro & Feta
14-16 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
    740 Cals (est.)
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Nutrition Label
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fresh
ingredients
Wellness Meal Prep Bundle with Chicken & Salmon
Title
  • 1½ oz Feta Cheese
  • ½ oz Sweety Drop Peppers
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Roasted Pistachios
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 2 heads Butter Lettuce
  • ¼ cup Guacamole
  • 18 oz Chopped Chicken Breast
  • 4 Skin-On Salmon Fillets
  • 4 Scallions
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Red Onions
  • 1 Fennel Bulb
  • 2 Zucchini
  • 1 cup Semi-Pearled Farro
  • 5 oz Baby Spinach
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Navel Orange
  • ½ lb Grape Tomatoes
  • ½ lb Sweet Peppers
  • ⅓ cup Salsa Verde
  • 2 Tbsps Tahini
  • 2 Tbsps Balsamic Vinegar
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ cup Cilantro Sauce
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Fig Spread
  • 1 Lime
  • 1 Tbsp Honey
  • 2 tsps Date Syrup
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. 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 for bulk cooking. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Halve and peel the onion; cut into 1/2-inch-thick wedges. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve the tomatoes.

Prepare & marinate the orange
2 Prepare & marinate the orange

Peel and small dice the orange. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the diced orange, sliced green tops of the scallions, 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. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the farro
3 Cook the farro

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

Roast the vegetables & finish the farro
4 Roast the vegetables & finish the farro

Meanwhile, line two sheet pans with foil. Transfer the zucchini pieces, sliced fennel, and onion wedges to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer to the pot of cooked farro. Add the salsa verde and spinach; stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired.

Roast the fish
5 Roast the fish

Meanwhile, pat the fish dry with paper towels. Season 2 fish fillets on both sides with salt, pepper, and enough of the Mexican spice blend to coat (you may have extra). Season the remaining fish fillets on both sides with salt, pepper, and the Italian spice blend. Transfer to the remaining sheet pan, skin side down. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven. 

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

Cook the chicken
6 Cook the chicken

Meanwhile, 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 a large pan (nonstick, if you have one), 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. Rinse and wipe out the pan. 

Cook the remaining vegetables
7 Cook the remaining vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers, halved tomatoes, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Turn off the heat.

Make the Honey-Lime Vinaigrette
8 Make the Honey-Lime Vinaigrette

Wash and dry the lime; halve crosswise. Combine the honey (kneading the packet before opening), the juice of both lime halves, and 2 teaspoons of olive oil. Season with salt and pepper. Halve the lime crosswise. Combine the honey (kneading the packed before opening), the juice of both lime halves, and 2 teaspoons of olive oil. Season with salt and pepper

Make the Spicy Fig Dressing
9 Make the Spicy Fig Dressing

Combine the fig spread, 2 teaspoons of olive oil, 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 Cilantro Sauce
10 Make the Cilantro Sauce

Combine the cilantro sauce and yogurt. Taste, then season with salt and pepper if desired.

Make the Balsamic Tahini
11 Make the Balsamic Tahini

Combine the vinegar, tahini, and date syrup. Season with salt and pepper.

Assemble & Store the Honey-Lime Salmon
12 Assemble & Store the Honey-Lime Salmon

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 cooked vegetables 

• 1 roasted Mexican-spiced fish fillet 

Transfer half the marinated orange to 2 small containers. 

Transfer the honey-lime vinaigrette to 2 separate small containers.

Assemble & Store the Italian Salmon & Farro Salad
13 Assemble & Store the Italian Salmon & Farro Salad

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished farro 

• 1 roasted Italian-seasoned fish fillet 

Transfer the spicy fig dressing to 2 small containers.

Assemble & Store the Mexican Chicken Salad
14 Assemble & Store the Mexican Chicken Salad

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 cooked vegetables 

• 1/4 cooked chicken 

Transfer the remaining marinated orange to 2 small containers. 

Transfer the cilantro yogurt to 2 separate small containers.

Assemble & Store the Chicken & Balsamic Tahini
15 Assemble & Store the Chicken & Balsamic Tahini

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished farro 

• 1/4 cooked chicken 

Transfer the balsamic tahini to 2 small containers.

Finish & Serve the Honey-Lime Salmon
16 Finish & Serve the Honey-Lime Salmon

Wash and dry 1 head of lettuce. Cut off and discard the root end; roughly chop the leaves. Serve the chopped lettuce topped with the finished fish and vegetables. Garnish each serving with the marinated orange, honey-lime vinaigrette, and guacamole.

Finish & Serve the Italian Salmon & Farro Salad
17 Finish & Serve the Italian Salmon & Farro Salad

Roughly chop the pistachios. Roughly chop the cipolline onions. Heat the finished fish and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy fig dressing, chopped pistachios and chopped onions.

Finish & Serve the Mexican Chicken Salad
18 Finish & Serve the Mexican Chicken Salad

Wash and dry the remaining head of lettuce. Cut off and discard the root end; roughly chop the leaves. Roughly chop the peanuts. Serve the chopped lettuce topped with the finished chicken and vegetables. Garnish each serving with the marinated orange, cilantro yogurt, and chopped peanuts.

Finish & Serve the Chicken & Balsamic Tahini
19 Finish & Serve the Chicken & Balsamic Tahini

Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the balsamic tahini, sweety drop peppers, and cheese (crumbling before adding).

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

Preheat the oven to 450°F. 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 for bulk cooking. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Halve and peel the onion; cut into 1/2-inch-thick wedges. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve the tomatoes.

2 Prepare & marinate the orange

Peel and small dice the orange. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the diced orange, sliced green tops of the scallions, 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. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare & marinate the orange
Cook the farro
3 Cook the farro

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

4 Roast the vegetables & finish the farro

Meanwhile, line two sheet pans with foil. Transfer the zucchini pieces, sliced fennel, and onion wedges to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer to the pot of cooked farro. Add the salsa verde and spinach; stir until combined and the spinach is slightly wilted. Taste, then season with salt and pepper if desired.

Roast the vegetables & finish the farro
Roast the fish
5 Roast the fish

Meanwhile, pat the fish dry with paper towels. Season 2 fish fillets on both sides with salt, pepper, and enough of the Mexican spice blend to coat (you may have extra). Season the remaining fish fillets on both sides with salt, pepper, and the Italian spice blend. Transfer to the remaining sheet pan, skin side down. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven. 

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

6 Cook the chicken

Meanwhile, 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 a large pan (nonstick, if you have one), 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. Rinse and wipe out the pan. 

Cook the chicken
Cook the remaining vegetables
7 Cook the remaining vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers, halved tomatoes, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Turn off the heat.

8 Make the Honey-Lime Vinaigrette

Wash and dry the lime; halve crosswise. Combine the honey (kneading the packet before opening), the juice of both lime halves, and 2 teaspoons of olive oil. Season with salt and pepper. Halve the lime crosswise. Combine the honey (kneading the packed before opening), the juice of both lime halves, and 2 teaspoons of olive oil. Season with salt and pepper

Make the Honey-Lime Vinaigrette
Make the Spicy Fig Dressing
9 Make the Spicy Fig Dressing

Combine the fig spread, 2 teaspoons of olive oil, 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.

10 Make the Cilantro Sauce

Combine the cilantro sauce and yogurt. Taste, then season with salt and pepper if desired.

Make the Cilantro Sauce
Make the Balsamic Tahini
11 Make the Balsamic Tahini

Combine the vinegar, tahini, and date syrup. Season with salt and pepper.

12 Assemble & Store the Honey-Lime Salmon

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 cooked vegetables 

• 1 roasted Mexican-spiced fish fillet 

Transfer half the marinated orange to 2 small containers. 

Transfer the honey-lime vinaigrette to 2 separate small containers.

Assemble & Store the Honey-Lime Salmon
Assemble & Store the Italian Salmon & Farro Salad
13 Assemble & Store the Italian Salmon & Farro Salad

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished farro 

• 1 roasted Italian-seasoned fish fillet 

Transfer the spicy fig dressing to 2 small containers.

14 Assemble & Store the Mexican Chicken Salad

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 cooked vegetables 

• 1/4 cooked chicken 

Transfer the remaining marinated orange to 2 small containers. 

Transfer the cilantro yogurt to 2 separate small containers.

Assemble & Store the Mexican Chicken Salad
Assemble & Store the Chicken & Balsamic Tahini
15 Assemble & Store the Chicken & Balsamic Tahini

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished farro 

• 1/4 cooked chicken 

Transfer the balsamic tahini to 2 small containers.

16 Finish & Serve the Honey-Lime Salmon

Wash and dry 1 head of lettuce. Cut off and discard the root end; roughly chop the leaves. Serve the chopped lettuce topped with the finished fish and vegetables. Garnish each serving with the marinated orange, honey-lime vinaigrette, and guacamole.

Finish & Serve the Honey-Lime Salmon
Finish & Serve the Italian Salmon & Farro Salad
17 Finish & Serve the Italian Salmon & Farro Salad

Roughly chop the pistachios. Roughly chop the cipolline onions. Heat the finished fish and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy fig dressing, chopped pistachios and chopped onions.

18 Finish & Serve the Mexican Chicken Salad

Wash and dry the remaining head of lettuce. Cut off and discard the root end; roughly chop the leaves. Roughly chop the peanuts. Serve the chopped lettuce topped with the finished chicken and vegetables. Garnish each serving with the marinated orange, cilantro yogurt, and chopped peanuts.

Finish & Serve the Mexican Chicken Salad
Finish & Serve the Chicken & Balsamic Tahini
19 Finish & Serve the Chicken & Balsamic Tahini

Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the balsamic tahini, sweety drop peppers, and cheese (crumbling before adding).

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