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
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.
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.
15 Minute Meals
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:
Roasted Chicken & Farro Salad with Creamy Salsa Verde
11-15 PersonalPoints range per serving
Tuscan Chicken & Vegetables with Sour Cherry Dijonnaise
4-11 PersonalPoints range per serving
Shrimp & Farro with Bell Peppers, Tomatoes & Lemon Vinaigrette
4-6 PersonalPoints range per serving
Oregano Shrimp & Tahini Dressing with Roasted Vegetables
3-7 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

See Plans
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Wellness Meal Prep Bundle with Chicken & Shrimp
Title
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Roasted Pistachios
  • ½ oz Pickled Peppadew Peppers
  • 2 Tbsps Sliced Roasted Almonds
  • 4 Boneless, Skinless Chicken Breasts
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Red Onions
  • 1 head Romanesco Cauliflower
  • 1 Apple
  • 1 lb Sweet Potatoes
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Capers
  • 1 cup Semi-Pearled Farro
  • 4 Scallions
  • 2 Bell Peppers
  • ½ lb Grape Tomatoes
  • 1 tsp Whole Dried Oregano
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
  • 2 tsps Honey
  • 1 Lemon
  • 2 tsps Date Syrup
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsps Tahini
  • 1 Tbsp Dijonnaise
  • 2 Tbsps Sour Cherry Spread
  • 2 Tbsps Crème Fraîche
  • ⅓ cup Salsa Verde
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. Medium dice the sweet potatoes. Core and medium dice the apple. Cut out and discard the core of the cauliflower; cut into small florets. Halve and peel the onions; cut into 1-inch-wide wedges. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions. 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.

Roast the vegetables
3 Roast the vegetables

Meanwhile, line two sheet pans with foil. Transfer the diced sweet potatoes, diced apple, cauliflower florets, and onion wedges to one sheet pan. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast & slice the chicken
4 Roast & slice the chicken

Meanwhile, pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat (you may have extra). Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Tuscan spice blend to coat (you may have extra). Transfer to the remaining sheet pan. Roast 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.  

Cook the shrimp
5 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels; remove the tails, if desired. Place in a large 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. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the remaining vegetables & finish the farro
6 Cook the remaining vegetables & finish the farro

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced bell peppers and sliced scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked farro. Add the capers, raisins, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Creamy Salsa Verde
7 Make the Creamy Salsa Verde

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

Make the Sour Cherry Dijonnaise
8 Make the Sour Cherry Dijonnaise

Combine the sour cherry spread and dijonnaise. Taste, then season with salt and pepper if desired.

Make the Lemon Vinaigrette
9 Make the Lemon Vinaigrette

Wash and dry the lemon. Halve crosswise; squeeze the juice into a bowl, straining out the seeds. Add the honey (kneading the packet before opening) and 2 tablespoons of olive oil. Season with salt and pepper.

Make the Tahini Dressing
10 Make the Tahini Dressing

In a bowl, combine the tahini, date syrup, and vinegar. Taste, then season with salt and pepper if desired.

Assemble & Store the Roasted Chicken & Farro Salad
11 Assemble & Store the Roasted Chicken & Farro Salad

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished farro 

• 1 sliced weeknight hero-spiced chicken breast 

Transfer the creamy salsa verde to 2 small containers.

Assemble & Tuscan Chicken & Vegetables
12 Assemble & Tuscan Chicken & Vegetables

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced Tuscan-spiced chicken breast 

Transfer the sour cherry dijonnaise to 2 small containers.  

Assemble & Store the Shrimp & Farro
13 Assemble & Store the Shrimp & Farro

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished farro 

• 1/4 cooked shrimp 

Transfer the lemon vinaigrette to 2 small containers.

Assemble & Store the Oregano Shrimp & Tahini Dressing
14 Assemble & Store the Oregano Shrimp & Tahini Dressing

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1/4 cooked shrimp 

Transfer the tahini dressing to 2 small containers.

Finish & Serve the Roasted Chicken & Farro Salad
15 Finish & Serve the Roasted Chicken & Farro Salad

Roughly chop the pickled peppers. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde, almonds, and chopped peppers.

Finish & Serve the Tuscan Chicken & Vegetables
16 Finish & Serve the Tuscan Chicken & Vegetables

Roughly chop the pistachios. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sour cherry dijonnaise and chopped pistachios.

Finish & Serve the Shrimp & Farro
17 Finish & Serve the Shrimp & Farro

Roughly chop the jalapeño pepper. Heat the finished shrimp and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon vinaigrette and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be.

Finish & Serve the Oregano Shrimp & Tahini Dressing
18 Finish & Serve the Oregano Shrimp & Tahini Dressing

Roughly chop the cipolline onions. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tahini dressing and chopped onions.

Tips from Home Chefs

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. Medium dice the sweet potatoes. Core and medium dice the apple. Cut out and discard the core of the cauliflower; cut into small florets. Halve and peel the onions; cut into 1-inch-wide wedges. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions. 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
Roast the vegetables
3 Roast the vegetables

Meanwhile, line two sheet pans with foil. Transfer the diced sweet potatoes, diced apple, cauliflower florets, and onion wedges to one sheet pan. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Roast & slice the chicken

Meanwhile, pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat (you may have extra). Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Tuscan spice blend to coat (you may have extra). Transfer to the remaining sheet pan. Roast 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.  

Roast & slice the chicken
Cook the shrimp
5 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels; remove the tails, if desired. Place in a large 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. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Cook the remaining vegetables & finish the farro

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced bell peppers and sliced scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked farro. Add the capers, raisins, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the remaining vegetables & finish the farro
Make the Creamy Salsa Verde
7 Make the Creamy Salsa Verde

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

8 Make the Sour Cherry Dijonnaise

Combine the sour cherry spread and dijonnaise. Taste, then season with salt and pepper if desired.

Make the Sour Cherry Dijonnaise
Make the Lemon Vinaigrette
9 Make the Lemon Vinaigrette

Wash and dry the lemon. Halve crosswise; squeeze the juice into a bowl, straining out the seeds. Add the honey (kneading the packet before opening) and 2 tablespoons of olive oil. Season with salt and pepper.

10 Make the Tahini Dressing

In a bowl, combine the tahini, date syrup, and vinegar. Taste, then season with salt and pepper if desired.

Make the Tahini Dressing
Assemble & Store the Roasted Chicken & Farro Salad
11 Assemble & Store the Roasted Chicken & Farro Salad

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished farro 

• 1 sliced weeknight hero-spiced chicken breast 

Transfer the creamy salsa verde to 2 small containers.

12 Assemble & Tuscan Chicken & Vegetables

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced Tuscan-spiced chicken breast 

Transfer the sour cherry dijonnaise to 2 small containers.  

Assemble & Tuscan Chicken & Vegetables
Assemble & Store the Shrimp & Farro
13 Assemble & Store the Shrimp & Farro

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished farro 

• 1/4 cooked shrimp 

Transfer the lemon vinaigrette to 2 small containers.

14 Assemble & Store the Oregano Shrimp & Tahini Dressing

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1/4 cooked shrimp 

Transfer the tahini dressing to 2 small containers.

Assemble & Store the Oregano Shrimp & Tahini Dressing
Finish & Serve the Roasted Chicken & Farro Salad
15 Finish & Serve the Roasted Chicken & Farro Salad

Roughly chop the pickled peppers. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde, almonds, and chopped peppers.

16 Finish & Serve the Tuscan Chicken & Vegetables

Roughly chop the pistachios. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sour cherry dijonnaise and chopped pistachios.

Finish & Serve the Tuscan Chicken & Vegetables
Finish & Serve the Shrimp & Farro
17 Finish & Serve the Shrimp & Farro

Roughly chop the jalapeño pepper. Heat the finished shrimp and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon vinaigrette and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be.

18 Finish & Serve the Oregano Shrimp & Tahini Dressing

Roughly chop the cipolline onions. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tahini dressing and chopped onions.

Finish & Serve the Oregano Shrimp & Tahini Dressing
Browse Steps
1 of 18