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
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.
Lightyear
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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 & Green Goddess Quinoa Bowls with Almonds & Mint
8-14 PersonalPoints range per serving
Mexican-Spiced Chicken Salad with Peanuts & Guacamole-Lime Dressing
1-7 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.
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Dietary Information Wellness

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

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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Nutrition Label
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fresh
ingredients
Wellness Meal Prep Bundle with Chicken & Shrimp
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 bunch Mint
  • 1½ oz Feta Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 2 oz Dried Medjool Dates
  • 1 Tbsp Capers
  • 1 cup Tricolor Quinoa
  • ¼ cup Green Goddess Dressing
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 oz Pickled Peppadew Peppers
  • 4 Boneless, Skinless Chicken Breasts
  • ¼ cup Roasted Peanuts
  • 2 Tbsps Grated Cotija Cheese
  • ½ lb Grape Tomatoes
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Lime
  • ½ cup Guacamole
  • 2 Romaine Lettuce Hearts
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 oz Sliced Roasted Red Peppers
  • 2 Tbsps Red Wine Vinegar
  • 1 15.5-Oz Can Cannellini Beans
  • ¾ lb Asparagus
  • ½ lb Sugar Snap Peas
  • 2 Red Onions
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Pit and roughly chop the dates. Halve, peel, and thinly slice the onions. Pull off and discard the tough string that runs the length of each snap pea pod; halve crosswise. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Drain and rinse the beans. Roughly chop the lettuce. Halve the tomatoes. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the halved tomatoes, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

Cook & dress the quinoa
2 Cook & dress the quinoa

Add the quinoa to the pot of boiling water and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the green goddess dressing, capers, and chopped dates. Stir to combine. Taste, then season with salt and pepper if desired.

Roast the vegetables & finish the quinoa
3 Roast the vegetables & finish the quinoa

Meanwhile, line a sheet pan with foil. Place the sliced onions, halved peas, and asparagus pieces on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl. Add the drained beans, vinegar, roasted red peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. Leaving the rest in the bowl, transfer half the roasted vegetables and beans to the pot of dressed quinoa. Stir to combine. Taste, then season with salt and pepper if desired.

Cook & slice the chicken
4 Cook & slice the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Mexican spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. Rinse and wipe out the pan. 

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

Cook the shrimp
5 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and the shawarma spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Finish & serve the shrimp & quinoa
6 Finish & serve the shrimp & quinoa

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: Roughly chop the peppadew peppers. Pick the mint leaves off the stems. Serve the cooked shrimp over the finished quinoa and vegetables. Garnish with the almonds, chopped peppadew peppers, mint leaves (tearing just before adding), and feta (crumbling before adding). Enjoy! 

Finish & serve the chicken salad
7 Finish & serve the chicken salad

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: Halve the lime crosswise. In a large bowl, combine the guacamole, the juice of 1 lime half, and a drizzle of olive oil. In a separate bowl, combine the yogurt and the juice of the remaining lime half; season with salt and pepper. Stir to combine. Roughly chop the peanuts. To the bowl of guacamole-lime dressing, add the chopped lettuce, remaining cooked vegetables, and dressed tomatoes. Toss to combine. Taste, then season with salt and pepper if desired. Serve the sliced chicken over the dressed salad. Garnish with the cotija, lime yogurt, and chopped peanuts. Enjoy! 

Reheating the shrimp
8 Reheating the shrimp

If you saved the dish for later, reheat the shrimp and quinoa in the microwave 1 to 2 minutes, or until heated through. Finish and served as directed.

Reheating the chicken salad
9 Reheating the chicken salad

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

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Pit and roughly chop the dates. Halve, peel, and thinly slice the onions. Pull off and discard the tough string that runs the length of each snap pea pod; halve crosswise. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Drain and rinse the beans. Roughly chop the lettuce. Halve the tomatoes. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the halved tomatoes, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

2 Cook & dress the quinoa

Add the quinoa to the pot of boiling water and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the green goddess dressing, capers, and chopped dates. Stir to combine. Taste, then season with salt and pepper if desired.

Cook & dress the quinoa
Roast the vegetables & finish the quinoa
3 Roast the vegetables & finish the quinoa

Meanwhile, line a sheet pan with foil. Place the sliced onions, halved peas, and asparagus pieces on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl. Add the drained beans, vinegar, roasted red peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine. Leaving the rest in the bowl, transfer half the roasted vegetables and beans to the pot of dressed quinoa. Stir to combine. Taste, then season with salt and pepper if desired.

4 Cook & slice the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Mexican spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. Rinse and wipe out the pan. 

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

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

Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and the shawarma spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

6 Finish & serve the shrimp & quinoa

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: Roughly chop the peppadew peppers. Pick the mint leaves off the stems. Serve the cooked shrimp over the finished quinoa and vegetables. Garnish with the almonds, chopped peppadew peppers, mint leaves (tearing just before adding), and feta (crumbling before adding). Enjoy! 

Finish & serve the shrimp & quinoa
Finish & serve the chicken salad
7 Finish & serve the chicken salad

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: Halve the lime crosswise. In a large bowl, combine the guacamole, the juice of 1 lime half, and a drizzle of olive oil. In a separate bowl, combine the yogurt and the juice of the remaining lime half; season with salt and pepper. Stir to combine. Roughly chop the peanuts. To the bowl of guacamole-lime dressing, add the chopped lettuce, remaining cooked vegetables, and dressed tomatoes. Toss to combine. Taste, then season with salt and pepper if desired. Serve the sliced chicken over the dressed salad. Garnish with the cotija, lime yogurt, and chopped peanuts. Enjoy! 

8 Reheating the shrimp

If you saved the dish for later, reheat the shrimp and quinoa in the microwave 1 to 2 minutes, or until heated through. Finish and served as directed.

Reheating the shrimp
Reheating the chicken salad
9 Reheating the chicken salad

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

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