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

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.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

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.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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:
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

See Plans

Nutrition

PER SERVING
Calories

560 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.