Wellness Meal Prep Bundle with Chicken & Shrimp

Wellness Meal Prep Bundle

with Chicken & Shrimp

75 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

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:
Shawarma Chicken & Farro Salad with Harissa Tzatziki & Feta
12 green SmartPoints® per serving
9 blue SmartPoints® per serving
7 purple SmartPoints® per serving
Italian Chicken Salad with Rosemary Vinaigrette & Walnuts
9 green SmartPoints® per serving
6 blue SmartPoints® per serving
6 purple SmartPoints® per serving
Creamy Salsa Verde Shrimp with Farro, Grapes & Squash
13 green SmartPoints® per serving
12 blue SmartPoints® per serving
10 purple SmartPoints® per serving
Honey-Lime Shrimp & Vegetables with Pepitas & Cotija
6 green SmartPoints® per serving
5 blue SmartPoints® per serving
5 purple SmartPoints® per serving
To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

Get Cooking

Wellness Details Wellness

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

WW™ Approved
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Wellness Meal Prep Bundle with Chicken & Shrimp
Title
  • 4 oz Arugula
  • 1½ oz Feta Cheese
  • 1 oz Pitted Niçoise Olives
  • ¼ cup Roasted Walnuts
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Roasted Pistachios
  • 2 heads Butter Lettuce
  • ½ oz Sweety Drop Peppers
  • 2 Tbsps Grated Cotija Cheese
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 Boneless, Skinless Chicken Breasts
  • ½ cup Semi-Pearled Farro
  • 2 Bell Peppers
  • 1 Red Onion
  • ¾ lb Carrots
  • 4 oz Red Seedless Grapes
  • 2 cloves Garlic
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 Delicata Squash
  • 1½ Tbsps Spicy Maple Syrup
  • 2 Tbsps Mascarpone Cheese
  • ⅓ cup Salsa Verde
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Honey
  • 1 bunch Rosemary
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Red Harissa Paste
  • 1 Lime

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!

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Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way with salted water; cover and heat to boiling on high. Wash and dry the fresh produce for bulk cooking. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out the pulp and seeds. Cut crosswise into 1/2-inch pieces. Remove and discard any stems from the grapes. Peel and roughly chop 2 cloves of garlic. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stems of the bell peppers; halve lengthwise, remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the red onion.

2 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.

Cook the farro
Roast & slice the chicken
3 Roast & slice the chicken

Meanwhile, line two sheet pans with foil. Pat the chicken dry with paper towels. Transfer to one sheet pan. Season two chicken breasts on both sides with salt, pepper, and enough of the shawarma spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Italian seasoning to coat. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

4 Roast the squash & grapes

Transfer the squash pieces and grapes to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until the squash is browned and tender when pierced with a fork. Transfer to the pot of cooked farro. Add a drizzle of olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Roast the squash & grapes
Cook the shrimp
5 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate and wipe out the pan.

6 Cook the remaining vegetables

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots, diced bell pepper, and diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and browned. Turn off the heat.

Cook the remaining vegetables
Make the Harissa Tzatziki
7 Make the Harissa Tzatziki

Combine the harissa paste and tzatziki. Taste, then season with salt and pepper if desired.

8 Make the Rosemary Vinaigrette

Pick the rosemary leaves off the stems; finely chop the leaves to get 2 teaspoons. Combine the chopped rosemary, spicy maple syrup, vinegar, and 1 tablespoon olive oil. Season with salt and pepper.

Make the Rosemary Vinaigrette
Make the Creamy Salsa Verde
9 Make the Creamy Salsa Verde

Combine the salsa verde and mascarpone. Taste, then season with salt and pepper if desired.

10 Make the Honey-Lime Sauce

Wash and dry the lime. Using a zester or small side of a box grater, grate the lime to get 2 teaspoons, then halve crosswise. Combine the lime zest, lime juice, honey (kneading the packet before opening), and 1 tablespoon of olive oil. Season with salt and pepper.

Make the Honey-Lime Sauce
Assemble & Store the Shawarma Chicken & Farro Salad
11 Assemble & Store the Shawarma Chicken & Farro Salad

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished farro 

• 1 sliced shawarma-spiced chicken breast 

Transfer the harissa tzatziki to 2 small containers.

12 Assemble & Store the Italian Chicken Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables 

• 1 sliced Italian-seasoned chicken breast 

Transfer the rosemary vinaigrette to 2 small containers.

Assemble & Store the Italian Chicken Salad
Assemble & Store the Creamy Salsa Verde Shrimp
13 Assemble & Store the Creamy Salsa Verde Shrimp

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 cooked shrimp

Transfer the creamy salsa verde to 2 small containers.

14 Assemble & Store the Honey-Lime Shrimp

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables 

• 1/4 cooked shrimp

Transfer the honey-lime sauce to 2 small containers.

Assemble & Store the Honey-Lime Shrimp
Finish & Serve the Shawarma Chicken & Farro Salad
15 Finish & Serve the Shawarma Chicken & Farro Salad

Wash and dry half the arugula. Roughly chop the olives. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Serve with prepared arugula. Garnish each serving with the harissa tzatziki, chopped olives, and feta (crumbling before adding).

16 Finish & Serve the Italian Chicken Salad

Roughly chop the walnuts and pickled onions. Wash and dry 1 head of lettuce. Cut off and discard the root end; roughly chop the leaves. Serve the finished chicken and vegetables with the chopped lettuce. Garnish each serving with the rosemary vinaigrette, chopped walnuts, and chopped pickled onions.

Finish & Serve the Italian Chicken Salad
Finish & Serve the Creamy Salsa Verde Shrimp
17 Finish & Serve the Creamy Salsa Verde Shrimp

Wash and dry the remaining arugula. Roughly chop the pistachios. Heat the finished shrimp and farro in the microwave 1 to 2 minutes, or until heated through. Serve with the remaining arugula. Garnish each serving with the creamy salsa verde, chopped pistachios, and sweety drop peppers.

18 Finish & Serve the Honey-Lime Shrimp & Vegetables

Wash and dry the remaining head of lettuce; roughly chop the leaves. Roughly chop the pepitas. Serve the finished shrimp and vegetables with the chopped lettuce. Garnish each serving with the honey-lime sauce, cotija, and chopped pepitas.

Finish & Serve the Honey-Lime Shrimp & Vegetables
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