Wellness Meal Prep Bundle with Chicken & Shrimp

Wellness Meal Prep Bundle

with Chicken & Shrimp

65 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:
Italian Chicken & Spicy Ricotta with Asparagus, Snap Peas & Brussels Sprouts
5-9 PersonalPoints range per serving
Shawarma-Spiced Shrimp & Brown Rice with Vegetables, Feta & Mint
8-15 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
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Wellness Meal Prep Bundle with Chicken & Shrimp
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 oz Sweety Drop Peppers
  • 2 Tbsps Sliced Roasted Almonds
  • 1 cup Part-Skim Ricotta Cheese
  • 1 Tbsp Calabrian Chile Paste
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ lb Brussels Sprouts
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ cup Grated Parmesan Cheese
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • ¼ cup Roasted Pistachios
  • 1 bunch Mint
  • 1½ oz Feta Cheese
  • ¼ cup Green Goddess Dressing
  • ¼ cup Labneh Cheese
  • 1⅛ cups Brown Rice
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 2 oz Sliced Roasted Red Peppers
  • 1½ Tbsps Maple Syrup
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Red Onion
  • 2 Bell Peppers
  • ½ lb Sugar Snap Peas
  • ¾ lb Asparagus
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Snap off and discard the tough, woody stem ends of the asparagus; cut into 2-inch pieces (keeping the pointed tips intact). Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice. Halve, peel, and thinly slice the onion.

Cook the rice
2 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Roast & slice the chicken
3 Roast & slice the chicken

Meanwhile, line two sheet pans with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, the Italian seasoning. Transfer to one sheet pan. Roast 18 to 20 minutes, or until lightly 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 the brussels sprouts
4 Roast the brussels sprouts

Transfer the halved brussels sprouts to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Cook the shrimp
5 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and the shawarma spice blend. 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. Transfer to a bowl. Wipe out the pan.

Cook the vegetables
6 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces, halved peas, sliced bell peppers, and sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Add the roasted red peppers, maple syrup, 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, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish & serve the chicken
7 Finish & serve the chicken

In a bowl, combine the ricotta 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. To the bowl of roasted brussels sprouts, add the parmesan and half the cooked vegetables (leaving the rest in the pan). Stir to combine. Taste, then season with salt and pepper if desired. 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Serve the sliced chicken with the finished vegetables. Top the chicken with the spicy ricotta. Garnish with the almonds and sweety drop peppers. Enjoy! 

Finish & serve the shrimp
8 Finish & serve the shrimp

Roughly chop the pistachios. In a bowl, combine the labneh and green goddess dressing. Season with salt and pepper.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Wash and dry the mint; pick the leaves off the stems. Serve the cooked shrimp and remaining cooked vegetables over the cooked rice. Drizzle with the creamy dressing. Garnish with the feta (crumbling before adding), chopped pistachios, and mint leaves (tearing before adding). Enjoy! 

Reheating the chicken
9 Reheating the chicken

If you saved the dish for later, reheat the chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Serve as directed. Enjoy!

Reheating the shrimp
10 Reheating the shrimp

If you saved the dish for later, reheat the shrimp, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Snap off and discard the tough, woody stem ends of the asparagus; cut into 2-inch pieces (keeping the pointed tips intact). Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice. Halve, peel, and thinly slice the onion.

2 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice
Roast & slice the chicken
3 Roast & slice the chicken

Meanwhile, line two sheet pans with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, the Italian seasoning. Transfer to one sheet pan. Roast 18 to 20 minutes, or until lightly 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.  

4 Roast the brussels sprouts

Transfer the halved brussels sprouts to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Roast the brussels sprouts
Cook the shrimp
5 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and the shawarma spice blend. 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. Transfer to a bowl. Wipe out the pan.

6 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces, halved peas, sliced bell peppers, and sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Add the roasted red peppers, maple syrup, 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, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the vegetables
Finish & serve the chicken
7 Finish & serve the chicken

In a bowl, combine the ricotta 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. To the bowl of roasted brussels sprouts, add the parmesan and half the cooked vegetables (leaving the rest in the pan). Stir to combine. Taste, then season with salt and pepper if desired. 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Serve the sliced chicken with the finished vegetables. Top the chicken with the spicy ricotta. Garnish with the almonds and sweety drop peppers. Enjoy! 

8 Finish & serve the shrimp

Roughly chop the pistachios. In a bowl, combine the labneh and green goddess dressing. Season with salt and pepper.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Wash and dry the mint; pick the leaves off the stems. Serve the cooked shrimp and remaining cooked vegetables over the cooked rice. Drizzle with the creamy dressing. Garnish with the feta (crumbling before adding), chopped pistachios, and mint leaves (tearing before adding). Enjoy! 

Finish & serve the shrimp
Reheating the chicken
9 Reheating the chicken

If you saved the dish for later, reheat the chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Serve as directed. Enjoy!

10 Reheating the shrimp

If you saved the dish for later, reheat the shrimp, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. Enjoy!

Reheating the shrimp
Browse Steps
1 of 10