Wellness Meal Prep Bundle with Chicken & Turkey

Wellness Meal Prep Bundle

with Chicken & Turkey

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:
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.
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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
    560 Cals (est.)
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Nutrition Label
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fresh
ingredients
Wellness Meal Prep Bundle with Chicken & Turkey
Title
  • 18 oz Ground Turkey
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 bunch Mint
  • ¼ cup Roasted Pistachios
  • 4 oz Shredded Fontina Cheese
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 1 cup Semi-Pearled Farro
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 2 Tbsps Dried Currants
  • 4 Aloha Peppers
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Tbsps Sliced Roasted Almonds
  • 2 tsps Date Syrup
  • 1 Tbsp Red Harissa Paste
  • ⅓ cup Salsa Verde
  • 1 15.5-Oz Can Cannellini Beans
  • ¼ cup Labneh Cheese
  • ¾ lb Asparagus
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 15.5-Oz Can Chickpeas
  • ½ lb Grape Tomatoes
  • 5 oz Baby Spinach
  • 2 oz Sliced Roasted Red Peppers
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Red Wine Vinegar
  • 2 Red Onions
time-saving
tips & techniques
Prepare the ingredients
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.

Cook the farro
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.

Roast & slice the chicken
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.

Roast the bell peppers
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.

Cook the turkey
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.

Cook the vegetables
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.

Cook the asparagus, beans & chickpeas
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.

Make the pepper filling
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.

Finish & serve the stuffed peppers
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! 

Finish & serve the roasted chicken
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! 

Reheat the stuffed peppers
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.

Reheat the chicken
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

Prepare the ingredients
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.

Cook the farro
Roast & slice the chicken
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.

Roast the bell peppers
Cook the turkey
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.

Cook the vegetables
Cook the asparagus, beans & chickpeas
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.

Make the pepper filling
Finish & serve the stuffed peppers
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! 

Finish & serve the roasted chicken
Reheat the stuffed peppers
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.

Reheat the chicken
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