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Wellness Meal Prep Bundle
with Chicken & Turkey
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:
Romesco Turkey & Farro Stuffed Peppers with Vegetables & Tzatziki
17 PersonalPoints per serving
Roasted Chicken & Creamy Salsa Verde with Asparagus, Chickpeas & White Beans
2-10 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.
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NutritionPER SERVING
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Calories560 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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18 oz Ground Turkey
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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1 bunch Mint
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¼ cup Roasted Pistachios
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4 oz Shredded Fontina Cheese
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6 Tbsps Romesco Sauce (Contains Almonds)
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1 cup Semi-Pearled Farro
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
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2 Tbsps Dried Currants
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4 Aloha Peppers
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4 Boneless, Skinless Chicken Breasts
- 2 Tbsps Sliced Roasted Almonds
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2 tsps Date Syrup
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1 Tbsp Red Harissa Paste
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⅓ cup Salsa Verde
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1 15.5-Oz Can Cannellini Beans
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¼ cup Labneh Cheese
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¾ lb Asparagus
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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1 15.5-Oz Can Chickpeas
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½ lb Grape Tomatoes
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5 oz Baby Spinach
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2 oz Sliced Roasted Red Peppers
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2 Tbsps Tomato Paste
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2 Tbsps Red Wine Vinegar
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2 Red Onions
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Preheat the oven 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. Halve, peel, and medium dice the onions. Halve the tomatoes. 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 and chickpeas; combine in a bowl. In a separate bowl, combine the salsa verde and labneh. Season with salt and pepper.
2
Cook 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.
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, and the Italian seasoning. Transfer to one sheet pan. Roast 18 to 20 minutes, or until 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 bell peppers
Meanwhile, place the aloha peppers on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes.
5
Cook the turkey
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey; season with salt, pepper, and the Spanish spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Turn off the heat. Transfer to the pot of cooked farro. 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 diced onions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the halved tomatoes, spinach, vinegar, and sliced roasted red peppers. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and the spinach is wilted. Transfer to a bowl. Wipe out the pan.
7
Cook the asparagus, beans & chickpeas
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the drained beans and chickpeas, date syrup, harissa paste, and half the cooked vegetables; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired.
8
Make the pepper filling
To the pot of cooked farro and turkey, add the remaining cooked vegetables, romesco sauce, currants, and half the fontina. Season with salt and pepper. Stir to combine.
9
Finish & serve the stuffed peppers
Transfer the cooled aloha peppers to a cutting board. Carefully cut off and discard the stems. Halve lengthwise; remove the ribs and seeds. Evenly stuff each roasted pepper half with the filling.
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. Transfer the stuffed peppers to a sheet pan; top with the remaining fontina and drizzle with olive oil. Bake 3 to 4 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the finished peppers garnished with the tzatziki, chopped pistachios, and mint leaves (tearing just before adding). Enjoy!
10
Finish & serve the roasted 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: Serve the sliced chicken with the cooked asparagus, beans, and chickpeas. Garnish with the creamy salsa verde and almonds. Enjoy!
11
Reheat the stuffed peppers
If you saved the dish for later, preheat the oven to 450°F. Finish and serve as directed, but bake 7 to 9 minutes.
12
Reheat the chicken
If you saved the dish for later, reheat the chicken and vegetables and beans in the microwave 1 to 2 minutes, or until heated through. Serve as directed.
1
Prepare the ingredients
Preheat the oven 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. Halve, peel, and medium dice the onions. Halve the tomatoes. 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 and chickpeas; combine in a bowl. In a separate bowl, combine the salsa verde and labneh. Season with salt and pepper.
2
Cook 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.
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, and the Italian seasoning. Transfer to one sheet pan. Roast 18 to 20 minutes, or until 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 bell peppers
Meanwhile, place the aloha peppers on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes.
5
Cook the turkey
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey; season with salt, pepper, and the Spanish spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Turn off the heat. Transfer to the pot of cooked farro. 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 diced onions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the halved tomatoes, spinach, vinegar, and sliced roasted red peppers. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and the spinach is wilted. Transfer to a bowl. Wipe out the pan.
7
Cook the asparagus, beans & chickpeas
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the drained beans and chickpeas, date syrup, harissa paste, and half the cooked vegetables; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired.
8
Make the pepper filling
To the pot of cooked farro and turkey, add the remaining cooked vegetables, romesco sauce, currants, and half the fontina. Season with salt and pepper. Stir to combine.
9
Finish & serve the stuffed peppers
Transfer the cooled aloha peppers to a cutting board. Carefully cut off and discard the stems. Halve lengthwise; remove the ribs and seeds. Evenly stuff each roasted pepper half with the filling.
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. Transfer the stuffed peppers to a sheet pan; top with the remaining fontina and drizzle with olive oil. Bake 3 to 4 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the finished peppers garnished with the tzatziki, chopped pistachios, and mint leaves (tearing just before adding). Enjoy!
10
Finish & serve the roasted 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: Serve the sliced chicken with the cooked asparagus, beans, and chickpeas. Garnish with the creamy salsa verde and almonds. Enjoy!
11
Reheat the stuffed peppers
If you saved the dish for later, preheat the oven to 450°F. Finish and serve as directed, but bake 7 to 9 minutes.
12
Reheat the chicken
If you saved the dish for later, reheat the chicken and vegetables and beans in the microwave 1 to 2 minutes, or until heated through. Serve as directed.
Tips from Home Chefs