Wellness Meal Prep Bundle with Pork & Chicken

Wellness Meal Prep Bundle

with Pork & Chicken

75 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.
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:
Mexican Pork & Vegetable Quinoa with Ancho-Honey Sauce
9-13 PersonalPoints range
Italian Pork & Herb Crème Fraîche with Roasted Vegetables
13-15 PersonalPoints range
Curry Chicken & Creamy Mango Chutney with Vegetable Quinoa
9-16 PersonalPoints range
Southern Chicken & Vegetables with Cherry Dijonnaise & Pistachios
4-9 PersonalPoints range
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.

Get Cooking

Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Wellness Meal Prep Bundle with Pork & Chicken
Title
  • 2 Tbsps Roasted Pistachios
  • 3 Tbsps Roasted Cashews
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Raw Pepitas
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Boneless, Center-Cut Pork Chops
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¾ lb Carrots
  • 1 lb Sweet Potatoes
  • ½ lb Brussels Sprouts
  • 2 cloves Garlic
  • 2 Poblano Peppers
  • ½ lb Grape Tomatoes
  • 1 cup Tricolor Quinoa
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 2 tsps Vadouvan Curry Powder
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 Red Onions
  • 1 Tbsp Dijonnaise
  • 1 Tbsp Sour Cherry Spread
  • 2 Tbsps Mascarpone Cheese
  • 2 Tbsps Mango Chutney
  • 2 Tbsps Crème Fraîche
  • ⅓ cup Salsa Verde
  • 1 Tbsp Honey
  • 1 Tbsp Ancho Chile Paste
Prepare the ingredients
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. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the sweet potatoes. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Cook the quinoa
2 Cook the quinoa

Add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Roast the vegetables
3 Roast the vegetables

Meanwhile, line two sheet pans with foil. Transfer the halved brussels sprouts, diced sweet potatoes, and carrot pieces to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast & slice the chicken
4 Roast & slice the chicken

Meanwhile, pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the curry powder to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Southern spice blend to coat. Transfer to the remaining sheet pan. Roast 18 to 20 minutes, or until lightly browned and 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.

Cook & slice the pork
5 Cook & slice the pork

Pat the pork dry with paper towels; season 2 pork chops on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook the vegetables & finish the quinoa
6 Cook the vegetables & finish the quinoa

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the pot of cooked quinoa. Add a drizzle of olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Make the Ancho-Honey Sauce
7 Make the Ancho-Honey Sauce

Combine chile paste, honey (kneading the packet before opening), and a drizzle of olive oil. Taste, then reason with salt and pepper if desired.

Make the Herb Crème Fraîche
8 Make the Herb Crème Fraîche

Combine the salsa verde and crème fraîche. Taste, then season with salt and pepper if desired.

Make the Creamy Mango Chutney
9 Make the Creamy Mango Chutney

Combine the mango chutney and mascarpone. Taste, then season with salt and pepper if desired.

Make the Cherry Dijonnaise
10 Make the Cherry Dijonnaise

Combine sour cherry spread and dijonnaise. Taste, then season with salt and pepper if desired.

Assemble & Store the Mexican Pork & Vegetable Quinoa
11 Assemble & Store the Mexican Pork & Vegetable Quinoa

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable quinoa 

• 1 sliced Mexican-spiced pork chop 

Transfer the ancho-honey sauce to 2 small containers.

Assemble & Store the Italian Pork & Herb Crème Fraîche
12 Assemble & Store the Italian Pork & Herb Crème Fraîche

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced Italian-seasoned pork chop 

Transfer the herb crème fraîche to 2 small containers.

Assemble & Store the Curry Chicken & Creamy Mango Chutney
13 Assemble & Store the Curry Chicken & Creamy Mango Chutney

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable quinoa 

• 1 sliced vadouvan-spiced chicken breast 

Transfer the creamy mango chutney to 2 small containers.

Assemble & Store the Southern Chicken & Vegetables
14 Assemble & Store the Southern Chicken & Vegetables

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced Southern-spiced chicken breast 

Transfer the cherry dijonnaise to 2 small containers.

Finish & Serve the Mexican Pork & Vegetable Quinoa
15 Finish & Serve the Mexican Pork & Vegetable Quinoa

Roughly chop the pepitas. Heat the finished pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the ancho-honey sauce, cotija, and chopped pepitas.

Finish & Serve the Italian Pork & Herb Crème Fraîche
16 Finish & Serve the Italian Pork & Herb Crème Fraîche

Roughly chop the cipolline onions. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the herb crème fraîche, almonds, and chopped onions.

Finish & Serve the Curry Chicken & Creamy Mango Chutney
17 Finish & Serve the Curry Chicken & Creamy Mango Chutney

Roughly chop the cashews. Heat the finished chicken and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy mango chutney and chopped cashews.

Finish & Serve the Southern Chicken & Vegetables
18 Finish & Serve the Southern Chicken & Vegetables

Roughly chop the pistachios. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cherry dijonnaise and chopped pistachios.

Tips from Home Chefs

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients
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. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the sweet potatoes. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Cook the quinoa

Add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the quinoa
Roast the vegetables
3 Roast the vegetables

Meanwhile, line two sheet pans with foil. Transfer the halved brussels sprouts, diced sweet potatoes, and carrot pieces to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Roast & slice the chicken

Meanwhile, pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the curry powder to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Southern spice blend to coat. Transfer to the remaining sheet pan. Roast 18 to 20 minutes, or until lightly browned and 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 & slice the chicken
Cook & slice the pork
5 Cook & slice the pork

Pat the pork dry with paper towels; season 2 pork chops on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

6 Cook the vegetables & finish the quinoa

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the pot of cooked quinoa. Add a drizzle of olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables & finish the quinoa
Make the Ancho-Honey Sauce
7 Make the Ancho-Honey Sauce

Combine chile paste, honey (kneading the packet before opening), and a drizzle of olive oil. Taste, then reason with salt and pepper if desired.

8 Make the Herb Crème Fraîche

Combine the salsa verde and crème fraîche. Taste, then season with salt and pepper if desired.

Make the Herb Crème Fraîche
Make the Creamy Mango Chutney
9 Make the Creamy Mango Chutney

Combine the mango chutney and mascarpone. Taste, then season with salt and pepper if desired.

10 Make the Cherry Dijonnaise

Combine sour cherry spread and dijonnaise. Taste, then season with salt and pepper if desired.

Make the Cherry Dijonnaise
Assemble & Store the Mexican Pork & Vegetable Quinoa
11 Assemble & Store the Mexican Pork & Vegetable Quinoa

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable quinoa 

• 1 sliced Mexican-spiced pork chop 

Transfer the ancho-honey sauce to 2 small containers.

12 Assemble & Store the Italian Pork & Herb Crème Fraîche

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced Italian-seasoned pork chop 

Transfer the herb crème fraîche to 2 small containers.

Assemble & Store the Italian Pork & Herb Crème Fraîche
Assemble & Store the Curry Chicken & Creamy Mango Chutney
13 Assemble & Store the Curry Chicken & Creamy Mango Chutney

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable quinoa 

• 1 sliced vadouvan-spiced chicken breast 

Transfer the creamy mango chutney to 2 small containers.

14 Assemble & Store the Southern Chicken & Vegetables

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced Southern-spiced chicken breast 

Transfer the cherry dijonnaise to 2 small containers.

Assemble & Store the Southern Chicken & Vegetables
Finish & Serve the Mexican Pork & Vegetable Quinoa
15 Finish & Serve the Mexican Pork & Vegetable Quinoa

Roughly chop the pepitas. Heat the finished pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the ancho-honey sauce, cotija, and chopped pepitas.

16 Finish & Serve the Italian Pork & Herb Crème Fraîche

Roughly chop the cipolline onions. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the herb crème fraîche, almonds, and chopped onions.

Finish & Serve the Italian Pork & Herb Crème Fraîche
Finish & Serve the Curry Chicken & Creamy Mango Chutney
17 Finish & Serve the Curry Chicken & Creamy Mango Chutney

Roughly chop the cashews. Heat the finished chicken and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy mango chutney and chopped cashews.

18 Finish & Serve the Southern Chicken & Vegetables

Roughly chop the pistachios. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cherry dijonnaise and chopped pistachios.

Finish & Serve the Southern Chicken & Vegetables
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