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:
Tzatziki Chicken Salad with Nectarines & Feta
4-8 PersonalPoints range per serving
Italian Shrimp & Vegetable Farro with Olives & Salsa Verde
6-8 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
    410 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Wellness Meal Prep Bundle with Chicken & Shrimp
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ cup Roasted Pistachios
  • 1 bunch Mint
  • 2 Nectarines
  • 1½ oz Feta Cheese
  • 2 Romaine Lettuce Hearsts
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ¼ cup Buttermilk
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Castelvetrano Olives
  • 2 Tbsps Dried Currants
  • ⅓ cup Salsa Verde
  • 1 cup Semi-Pearled Farro
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 oz Pickled Peppadew Peppers
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Red Wine Vinegar
  • 2 Red Onions
  • ½ lb Multicolored Grape Tomatoes
  • ½ lb Sweet Peppers
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. 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. Pit and roughly chop the olives. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onions. Halve the tomatoes. Roughly chop the peppadew peppers.

Cook & dress the farro
2 Cook & dress 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. Add the salsa verde, currants, and chopped olives. Stir to combine.

Roast & slice the chicken
3 Roast & slice the chicken

Meanwhile, line a sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the shawarma spice blend. Transfer to the sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

Cook the shrimp
4 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss 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. Transfer to a plate. Rinse and wipe out the pan.

Cook the vegetables & finish the farro
5 Cook the vegetables & finish the farro

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers and sliced onions. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped peppadew peppers, vinegar, 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. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of dressed farro; stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve the chicken salad
6 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: Roughly chop the lettuce. Halve, pit, and medium dice the nectarines. Pick the mint leaves off of the stems. Roughly chop the pistachios. In a large bowl, combine the buttermilk and weeknight hero spice blend. Add the chopped lettuce, diced nectarines, feta (crumbling before adding), and remaining cooked vegetables. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced chicken. Top the chicken with the tzatziki. Garnish with the mint leaves (tearing just before adding) and chopped pistachios. Enjoy! 

Finish & serve the shrimp
7 Finish & serve the shrimp

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 finished farro topped with the cooked shrimp. Garnish with the almonds. Enjoy! 

Reheat the chicken
8 Reheat the chicken

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.

Reheat the shrimp
9 Reheat the shrimp

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

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. 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. Pit and roughly chop the olives. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onions. Halve the tomatoes. Roughly chop the peppadew peppers.

2 Cook & dress 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. Add the salsa verde, currants, and chopped olives. Stir to combine.

Cook & dress the farro
Roast & slice the chicken
3 Roast & slice the chicken

Meanwhile, line a sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the shawarma spice blend. Transfer to the sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

4 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss 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. Transfer to a plate. Rinse and wipe out the pan.

Cook the shrimp
Cook the vegetables & finish the farro
5 Cook the vegetables & finish the farro

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers and sliced onions. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped peppadew peppers, vinegar, 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. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of dressed farro; stir to combine. Taste, then season with salt and pepper if desired.

6 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: Roughly chop the lettuce. Halve, pit, and medium dice the nectarines. Pick the mint leaves off of the stems. Roughly chop the pistachios. In a large bowl, combine the buttermilk and weeknight hero spice blend. Add the chopped lettuce, diced nectarines, feta (crumbling before adding), and remaining cooked vegetables. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced chicken. Top the chicken with the tzatziki. Garnish with the mint leaves (tearing just before adding) and chopped pistachios. Enjoy! 

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

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 finished farro topped with the cooked shrimp. Garnish with the almonds. Enjoy! 

8 Reheat the chicken

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.

Reheat the chicken
Reheat the shrimp
9 Reheat the shrimp

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

Browse Steps
1 of 9