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
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:
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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Dietary Information Wellness

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

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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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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