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:
Honey-Lime Chicken with Corn, Peach & Cilantro Salad
1-7 PersonalPoints range per serving
Shrimp & Romesco Couscous with Tzatziki, Mint & Pistachios
8-11 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
    380 Cals (est.)
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Nutrition Label
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fresh
ingredients
Wellness Meal Prep Bundle with Chicken & Shrimp
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 tsps Honey
  • ¼ cup Cilantro Sauce
  • 2 Persian Cucumbers
  • ½ lb Grape Tomatoes
  • 2 Peaches
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Lime
  • 20 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 Tbsps Roasted Pistachios
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 bunch Mint
  • 1 oz Prunes
  • 1 Tbsp Capers
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 1 cup Yellow Couscous
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Red Wine Vinegar
  • 2 Red Onions
  • 6 oz Shishito Peppers
  • 4 ears Of Corn
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and thinly slice the onions. Finley chop the prunes. Cut off and discard the stems of the shishito peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Cook & slice the chicken
2 Cook & slice the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the weeknight hero 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. Wipe out the pan. 

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

Cook the shrimp
3 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and the Spanish spice blend. Toss 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 opaque and cooked through. Transfer to a plate. Wipe out the pan.

Cook the couscous
4 Cook the couscous

Meanwhile, in a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.

Cook the vegetables & finish the couscous
5 Cook the vegetables & finish the couscous

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, shishito pepper pieces, and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the vinegar (carefully, as the liquid may splatter), as much of the red pepper flakes as you’d like, and as much of the pickled jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked couscous. Add the romesco sauce, capers, chopped prunes, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve the chicken
6 Finish & serve the chicken

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, pit, and medium dice the peaches. Halve the tomatoes. Thinly slice the cucumbers into rounds. Combine in a large bowl. Add the cilantro sauce and remaining cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired. Halve the lime crosswise. In a separate bowl, combine the honey (kneading the packet before opening) and the juice of 1 lime half (you will have extra). Serve the sliced chicken with the salad. Top the chicken with the honey-lime sauce. 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: Roughly chop the pistachios. Pick the mint leaves off the stems. Serve the finished couscous topped with the cooked shrimp. Garnish with the chopped pistachios, tzatziki, and mint leaves (tearing just before adding). 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 couscous 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

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and thinly slice the onions. Finley chop the prunes. Cut off and discard the stems of the shishito peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Cook & slice the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the weeknight hero 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. Wipe out the pan. 

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

Cook & slice the chicken
Cook the shrimp
3 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and the Spanish spice blend. Toss 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 opaque and cooked through. Transfer to a plate. Wipe out the pan.

4 Cook the couscous

Meanwhile, in a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.

Cook the couscous
Cook the vegetables & finish the couscous
5 Cook the vegetables & finish the couscous

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, shishito pepper pieces, and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the vinegar (carefully, as the liquid may splatter), as much of the red pepper flakes as you’d like, and as much of the pickled jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked couscous. Add the romesco sauce, capers, chopped prunes, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

6 Finish & serve the chicken

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, pit, and medium dice the peaches. Halve the tomatoes. Thinly slice the cucumbers into rounds. Combine in a large bowl. Add the cilantro sauce and remaining cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired. Halve the lime crosswise. In a separate bowl, combine the honey (kneading the packet before opening) and the juice of 1 lime half (you will have extra). Serve the sliced chicken with the salad. Top the chicken with the honey-lime sauce. Enjoy! 

Finish & serve the chicken
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: Roughly chop the pistachios. Pick the mint leaves off the stems. Serve the finished couscous topped with the cooked shrimp. Garnish with the chopped pistachios, tzatziki, and mint leaves (tearing just before adding). 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 couscous in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

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