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:
Roasted Chicken & Farro Salad with Creamy Salsa Verde
12-15 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
6-8 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.

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
    Cals (est.)
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)
  • 1 Lemon
  • 2 tsps Date Syrup
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsps Tahini
  • 1 Tbsp Honey
  • 1 Tbsp Dijonnaise
  • 2 Tbsps Sour Cherry Spread
  • 2 Tbsps Crème Fraîche
  • ⅓ cup Salsa Verde

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

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. 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 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
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