Wellness Meal Prep Bundle with Salmon & Chicken

Wellness Meal Prep Bundle

with Salmon & Chicken

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.
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.
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:
Shawarma-Spiced Salmon with Spicy Green Goddess-Dressed Salad
11-18 PersonalPoints range per serving
Mexican Chicken & Rice Bowls with Jalapeño-Orange Salsa & Cotija
4-15 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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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Wellness Meal Prep Bundle with Salmon & Chicken
Title
  • 4 Skin-On Salmon Fillets
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • ¼ cup Roasted Pistachios
  • 1 oz Sweety Drop Peppers
  • 3 oz Feta Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Green Goddess Dressing
  • 2 Romaine Lettuce Hearts
  • 4 Boneless, Skinless Chicken Breasts
  • 3 Tbsps Roasted Peanuts
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Grated Cotija Cheese
  • ½ cup Cilantro Sauce
  • 1⅛ cups Brown Rice
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Navel Orange
  • ½ lb Sweet Peppers
  • 2 Tbsps Honey
  • 2 Tbsps Red Wine Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 lb Sweet Potatoes
  • 2 Red Onions
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve and peel the onions; cut into 1-inch-wide wedges. Cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Medium dice the sweet potatoes. Peel and medium dice the orange. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a bowl, combine the diced orange and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil; season with salt and pepper.

Cook the rice
2 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Roast & dress the vegetables
3 Roast & dress the vegetables

Meanwhile, in a large bowl, whisk together the vinegar and honey (kneading the packet before opening); season with salt and pepper. Line two sheet pans with foil. Transfer the onion wedges, diced sweet peppers, and diced sweet potatoes to one sheet pan. Drizzle with olive oil and season with salt, pepper and weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of vinegar and honey. Toss to coat. Taste, then season with salt and pepper if desired.

Finish the rice
4 Finish the rice

Transfer half the dressed vegetables to the pot of cooked rice. Add the cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired.

Roast the fish
5 Roast the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the shawarma spice blend. Transfer to the remaining sheet pan, skin side down. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven.

Cook & slice the chicken
6 Cook & slice the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Mexican 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. 

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

Finish & serve the salad
7 Finish & serve the salad

In a bowl, combine the green goddess dressing and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Roughly chop the lettuce. Roughly chop the pistachios.

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: In a large bowl, combine the chopped lettuce and spicy green goddess dressing. Serve the dressed lettuce topped with the roasted fish, finished vegetables, sweety drop peppers, feta (crumbling before adding), and chopped pistachios. Enjoy! 

Finish & serve the rice bowl
8 Finish & serve the rice bowl

Roughly chop the peanuts

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 peanuts. Serve the sliced chicken over the finished rice and vegetables. Garnish with the jalapeño-orange salsa (including any liquid), chopped peanuts, and cotija. Enjoy! 

Reheating the salmon
9 Reheating the salmon

If you saved this dish for later, reheat the finished salmon and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheating the rice bowls
10 Reheating the rice bowls

If you saved this dish for later, reheat the finished chicken, rice, and vegetables 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

Preheat the oven to 450°F. Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve and peel the onions; cut into 1-inch-wide wedges. Cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Medium dice the sweet potatoes. Peel and medium dice the orange. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a bowl, combine the diced orange and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil; season with salt and pepper.

2 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice
Roast & dress the vegetables
3 Roast & dress the vegetables

Meanwhile, in a large bowl, whisk together the vinegar and honey (kneading the packet before opening); season with salt and pepper. Line two sheet pans with foil. Transfer the onion wedges, diced sweet peppers, and diced sweet potatoes to one sheet pan. Drizzle with olive oil and season with salt, pepper and weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of vinegar and honey. Toss to coat. Taste, then season with salt and pepper if desired.

4 Finish the rice

Transfer half the dressed vegetables to the pot of cooked rice. Add the cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired.

Finish the rice
Roast the fish
5 Roast the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the shawarma spice blend. Transfer to the remaining sheet pan, skin side down. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven.

6 Cook & slice the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Mexican 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. 

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

Cook & slice the chicken
Finish & serve the salad
7 Finish & serve the salad

In a bowl, combine the green goddess dressing and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Roughly chop the lettuce. Roughly chop the pistachios.

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: In a large bowl, combine the chopped lettuce and spicy green goddess dressing. Serve the dressed lettuce topped with the roasted fish, finished vegetables, sweety drop peppers, feta (crumbling before adding), and chopped pistachios. Enjoy! 

8 Finish & serve the rice bowl

Roughly chop the peanuts

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 peanuts. Serve the sliced chicken over the finished rice and vegetables. Garnish with the jalapeño-orange salsa (including any liquid), chopped peanuts, and cotija. Enjoy! 

Finish & serve the rice bowl
Reheating the salmon
9 Reheating the salmon

If you saved this dish for later, reheat the finished salmon and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

10 Reheating the rice bowls

If you saved this dish for later, reheat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheating the rice bowls
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