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.
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:
Shrimp Lettuce Cups with Roasted Vegetables & Romesco Vinaigrette
2-7 PersonalPoints range per serving
Oregano Shrimp & Farro with Currant Salsa Verde & Almonds
10-11 PersonalPoints range per serving
Yuzu-Honey Chicken Lettuce Cups with Roasted Bell Pepper & Sweet Potato
6-12 PersonalPoints range per serving
Creamy Calabrian Chicken with Vegetable Farro & Parmesan
10-12 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.

Get Cooking

Wellness Details Wellness

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

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
View Full Nutrition
Nutrition Label
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ingredients
Wellness Meal Prep Bundle with Chicken & Shrimp
Title
  • ¼ cup Grated Parmesan Cheese
  • 1 tsp Black & White Sesame Seeds
  • ½ oz Sweety Drop Peppers
  • 2 Tbsps Sliced Roasted Almonds
  • 2 heads Butter Lettuce
  • 2 Tbsps Roasted Pistachios
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 18 oz Boneless Chicken Breast Pieces
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 cloves Garlic
  • 5 oz Baby Spinach
  • ¾ cup Mirepoix
  • 1 bunch Sage
  • ½ lb Mushrooms
  • 1 cup Semi-Pearled Farro
  • 2 Yellow Onions
  • 2 Bell Peppers
  • 1½ lbs Sweet Potatoes
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Honey
  • 1 Tbsp Yuzu Kosho
  • ⅓ cup Salsa Verde
  • 2 Tbsps Dried Currants
  • 1 Tbsp Sherry Vinegar
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 1½ tsps Calabrian Chile Paste
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat 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. Medium dice the sweet potatoes. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Halve, peel, and large dice the onions. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Pick the sage leaves off the stems; thinly slice the leaves.

Roast the vegetables
2 Roast the vegetables

Line a sheet pan with foil. Transfer the diced sweet potatoes, diced bell peppers, and diced onions to the foil. 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 lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the farro
3 Cook the farro

Meanwhile, 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 shrimp
4 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and the oregano. Stir 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 shrimp and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Wipe out the pan.

Cook the chicken
5 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Stir 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 remaining vegetables & finish the farro
6 Cook the remaining vegetables & finish the farro

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced sage and mirepoix; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Transfer the to the pot of cooked farro. Drizzle with olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Make the Romesco Vinaigrette
7 Make the Romesco Vinaigrette

Combine the romesco sauce, vinegar, and 1 teaspoon of olive oil. Taste, then season with salt and pepper if desired.

Make the Currant Salsa Verde
8 Make the Currant Salsa Verde

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

Make the Yuzu-Honey Sauce
9 Make the Yuzu-Honey Sauce

Combine the yuzu kosho, honey (kneading the packet before opening), and sesame oil. Taste, then season with salt and pepper if desired.

Make the Creamy Calabrian Sauce
10 Make the Creamy Calabrian Sauce

Combine the crème fraîche and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Assemble & Store the Shrimp Lettuce Cups
11 Assemble & Store the Shrimp Lettuce Cups

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1/4 cooked shrimp 

Transfer the romesco vinaigrette to 2 small containers.

Assemble & Store the Oregano Shrimp & Farro
12 Assemble & Store the Oregano Shrimp & Farro

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable farro 

• 1/4 cooked shrimp 

Transfer the currant salsa verde to 2 small containers.

Assemble & Store the Yuzu-Honey Chicken Lettuce Cups
13 Assemble & Store the Yuzu-Honey Chicken Lettuce Cups

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1/4 cooked chicken 

Transfer the yuzu-honey sauce to 2 small containers.

Assemble & Store the Creamy Calabrian Chicken
14 Assemble & Store the Creamy Calabrian Chicken

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable farro 

• 1/4 cooked chicken 

Transfer the creamy Calabrian sauce to 2 small containers.

Finish & Serve the Shrimp Lettuce Cups
15 Finish & Serve the Shrimp Lettuce Cups

Wash and dry 1 head of lettuce. Cut off and discard the root end; separate the leaves. Roughly chop the pistachios. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each lettuce cup using 2 lettuce leaves and the shrimp and vegetables. Garnish each serving with the romesco vinaigrette and chopped pistachios.

Finish & Serve the Oregano Shrimp & Farro
16 Finish & Serve the Oregano Shrimp & Farro

Heat the finished shrimp and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant salsa verde, almonds, and sweety drop peppers.

Finish & Serve the Yuzu-Honey Chicken Lettuce Cups
17 Finish & Serve the Yuzu-Honey Chicken Lettuce Cups

Wash and dry the remaining head of lettuce. Cut off and discard the root end; separate the leaves. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each lettuce cup using 2 lettuce leaves and the chicken and vegetables. Garnish each serving with the yuzu-honey sauce and sesame seeds.

Finish & Serve the Creamy Calabrian Chicken
18 Finish & Serve the Creamy Calabrian Chicken

Roughly chop the cipolline onions. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy Calabrian sauce, parmesan, and chopped onions.

Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat 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. Medium dice the sweet potatoes. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Halve, peel, and large dice the onions. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Pick the sage leaves off the stems; thinly slice the leaves.

2 Roast the vegetables

Line a sheet pan with foil. Transfer the diced sweet potatoes, diced bell peppers, and diced onions to the foil. 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 lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook the farro
3 Cook the farro

Meanwhile, 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.

4 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and the oregano. Stir 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 shrimp and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Wipe out the pan.

Cook the shrimp
Cook the chicken
5 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Stir 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.

6 Cook the remaining vegetables & finish the farro

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced sage and mirepoix; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Transfer the to the pot of cooked farro. Drizzle with olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Cook the remaining vegetables & finish the farro
Make the Romesco Vinaigrette
7 Make the Romesco Vinaigrette

Combine the romesco sauce, vinegar, and 1 teaspoon of olive oil. Taste, then season with salt and pepper if desired.

8 Make the Currant Salsa Verde

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

Make the Currant Salsa Verde
Make the Yuzu-Honey Sauce
9 Make the Yuzu-Honey Sauce

Combine the yuzu kosho, honey (kneading the packet before opening), and sesame oil. Taste, then season with salt and pepper if desired.

10 Make the Creamy Calabrian Sauce

Combine the crème fraîche and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Creamy Calabrian Sauce
Assemble & Store the Shrimp Lettuce Cups
11 Assemble & Store the Shrimp Lettuce Cups

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1/4 cooked shrimp 

Transfer the romesco vinaigrette to 2 small containers.

12 Assemble & Store the Oregano Shrimp & Farro

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable farro 

• 1/4 cooked shrimp 

Transfer the currant salsa verde to 2 small containers.

Assemble & Store the Oregano Shrimp & Farro
Assemble & Store the Yuzu-Honey Chicken Lettuce Cups
13 Assemble & Store the Yuzu-Honey Chicken Lettuce Cups

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1/4 cooked chicken 

Transfer the yuzu-honey sauce to 2 small containers.

14 Assemble & Store the Creamy Calabrian Chicken

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable farro 

• 1/4 cooked chicken 

Transfer the creamy Calabrian sauce to 2 small containers.

Assemble & Store the Creamy Calabrian Chicken
Finish & Serve the Shrimp Lettuce Cups
15 Finish & Serve the Shrimp Lettuce Cups

Wash and dry 1 head of lettuce. Cut off and discard the root end; separate the leaves. Roughly chop the pistachios. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each lettuce cup using 2 lettuce leaves and the shrimp and vegetables. Garnish each serving with the romesco vinaigrette and chopped pistachios.

16 Finish & Serve the Oregano Shrimp & Farro

Heat the finished shrimp and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant salsa verde, almonds, and sweety drop peppers.

Finish & Serve the Oregano Shrimp & Farro
Finish & Serve the Yuzu-Honey Chicken Lettuce Cups
17 Finish & Serve the Yuzu-Honey Chicken Lettuce Cups

Wash and dry the remaining head of lettuce. Cut off and discard the root end; separate the leaves. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each lettuce cup using 2 lettuce leaves and the chicken and vegetables. Garnish each serving with the yuzu-honey sauce and sesame seeds.

18 Finish & Serve the Creamy Calabrian Chicken

Roughly chop the cipolline onions. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy Calabrian sauce, parmesan, and chopped onions.

Finish & Serve the Creamy Calabrian Chicken
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