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Wellness Meal Prep Bundle
with Chicken & Shrimp
65 MIN
8 Servings
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
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
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NutritionPER SERVING
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Calories410 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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¼ cup Roasted Pistachios
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1 bunch Mint
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2 Nectarines
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1½ oz Feta Cheese
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2 Romaine Lettuce Hearsts
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1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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¼ cup Buttermilk
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18 oz Tail-On Shrimp (Peeled & Deveined)
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2 Tbsps Sliced Roasted Almonds
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1 oz Castelvetrano Olives
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2 Tbsps Dried Currants
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⅓ cup Salsa Verde
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1 cup Semi-Pearled Farro
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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1 oz Pickled Peppadew Peppers
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¼ tsp Crushed Red Pepper Flakes
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2 Tbsps Red Wine Vinegar
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2 Red Onions
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½ lb Multicolored Grape Tomatoes
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½ lb Sweet Peppers
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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.
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.
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!
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.
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