Wellness Meal Prep Bundle with Shrimp & Chicken

Wellness Meal Prep Bundle

with Shrimp & Chicken

75 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:
Spicy Shrimp & Kale Salad with Roasted Vegetables & Pickled Onions
2-3 PersonalPoints range
Za'atar Chicken Salad with Tahini-Lemon Sauce, Feta & Pickled Peppers
7-11 PersonalPoints range
Sautéed Shrimp & Farro with Peppers, Spinach & Creamy Guacamole
5-8 PersonalPoints range
Sweet & Spicy Ponzu Chicken with Farro, Spinach & Tomatoes
6-10 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.
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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
Wellness Meal Prep Bundle with Shrimp & Chicken
Title
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1½ oz Feta Cheese
  • 1 tsp Black & White Sesame Seeds
  • ¾ lb Kale
  • ½ oz Pickled Peppadew Peppers
  • 2 Tbsps Roasted Pistachios
  • 2 Tbsps Raw Pepitas
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 Boneless, Skinless Chicken Breasts
  • 2 cloves Garlic
  • 2 Tbsps Apple Cider Vinegar
  • 2 Persian Cucumbers
  • 1 Red Onion
  • 1 Lime
  • ½ lb Grape Tomatoes
  • 2 Bell Peppers
  • 5 oz Baby Spinach
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 cup Semi-Pearled Farro
  • 1 Navel Orange
  • ½ lb Broccoli Florets
  • 1 Lemon
  • 2 tsps Date Syrup
  • 2 Tbsps Tahini
  • 1 Tbsp Honey
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Red Wine Vinegar
  • 1½ tsps Calabrian Chile Paste
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ cup Guacamole
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 for bulk cooking. Halve and peel the red onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Quarter the lime. Peel and medium dice the orange. Halve the cucumbers lengthwise; thinly slice crosswise. In a bowl, combine the diced orange, sliced cucumbers, and apple cider vinegar. Drizzle with olive oil; season with salt and pepper.

Roast & slice the chicken
2 Roast & slice the chicken

Line two sheet pans with foil. Pat the chicken dry with paper towels. Drizzle with olive oil. Season 2 chicken breasts on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). Season the remaining chicken breasts on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). Transfer to one sheet pan. Roast 18 to 20 minutes, 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.

Roast the broccoli & onion
3 Roast the broccoli & onion

Meanwhile, transfer the broccoli florets and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

Cook the farro
4 Cook the farro

Add the farro to the pot of boiling water. Cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the shrimp
5 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and the weeknight hero spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Wipe out the pan.

Cook the vegetables & finish the farro
6 Cook the vegetables & finish the farro

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the spinach and the juice of 2 lime wedges; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Transfer to the pot of cooked farro. Add the juice of the remaining lime wedges and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Spicy Vinaigrette
7 Make the Spicy Vinaigrette

Combine the red wine vinegar, 2 teaspoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Make the Creamy Guacamole
8 Make the Creamy Guacamole

Combine the guacamole and yogurt. Taste, then season with salt and pepper if desired.

Make the Tahini-Lemon Sauce
9 Make the Tahini-Lemon Sauce

Halve the lemon crosswise. Combine the tahini, date syrup, the juice of 1 lemon half (you will have extra), and 1 teaspoon of water. Season with salt and pepper.

Make the Sweet & Spicy Ponzu Sauce
10 Make the Sweet & Spicy Ponzu Sauce

Combine the ponzu sauce, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Assemble & Store the Spicy Shrimp & Kale Salad
11 Assemble & Store the Spicy Shrimp & Kale Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted broccoli and onion 

• 1/4 cooked shrimp 

Transfer half the marinated cucumbers to 2 small containers. Transfer the spicy vinaigrette to 2 separate small containers.

Assemble & Store the Sautéed Shrimp & Farro
12 Assemble & Store the Sautéed Shrimp & Farro

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable farro 

• 1/4 cooked shrimp 

Transfer the creamy guacamole to 2 small containers.

Assemble & Store the Za'atar Chicken Salad
13 Assemble & Store the Za'atar Chicken Salad

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted broccoli and onion 

• 1 sliced za’atar-seasoned chicken breast 

Transfer the remaining marinated cucumbers to 2 small containers. Transfer the tahini-lemon sauce to 2 separate small containers.

Assemble & Store the Sweet & Spicy Ponzu Chicken
14 Assemble & Store the Sweet & Spicy Ponzu Chicken

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable farro 

• 1 sliced togarashi-seasoned chicken breast 

Transfer the sweet and spicy ponzu sauce to 2 small containers.

Finish & Serve the Spicy Shrimp & Kale Salad
15 Finish & Serve the Spicy Shrimp & Kale Salad

Wash and dry the kale; separate the leaves from the stems. Roughly chop the leaves. Place half the chopped kale in a bowl; drizzle with olive oil and season with salt and pepper. Using your hands, massage the kale until softened. Roughly chop the pistachios and cipolline onions. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the seasoned kale with the shrimp and vegetables and marinated cucumbers. Garnish each serving with the spicy vinaigrette, chopped pistachios, and chopped onions.

Finish & Serve the Sautéed Shrimp & Farro
16 Finish & Serve the Sautéed Shrimp & Farro

Roughly chop the pepitas. Heat the finished shrimp and vegetable farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy guacamole and chopped pepitas.

Finish & Serve the Za'atar Chicken Salad
17 Finish & Serve the Za'atar Chicken Salad

Place the remaining chopped kale in a bowl; drizzle with olive oil and season with salt and pepper. Using your hands, massage the kale until softened. Roughly chop the pickled peppers. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the seasoned kale with the chicken and vegetables and marinated cucumbers. Garnish each serving with the tahini-lemon sauce, feta (crumbling before adding), and chopped pickled peppers.

Finish & Serve the Sweet & Spicy Ponzu Chicken
18 Finish & Serve the Sweet & Spicy Ponzu Chicken

Heat the finished chicken and vegetable farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet and spicy ponzu sauce and sesame seeds.

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 for bulk cooking. Halve and peel the red onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Quarter the lime. Peel and medium dice the orange. Halve the cucumbers lengthwise; thinly slice crosswise. In a bowl, combine the diced orange, sliced cucumbers, and apple cider vinegar. Drizzle with olive oil; season with salt and pepper.

2 Roast & slice the chicken

Line two sheet pans with foil. Pat the chicken dry with paper towels. Drizzle with olive oil. Season 2 chicken breasts on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). Season the remaining chicken breasts on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). Transfer to one sheet pan. Roast 18 to 20 minutes, 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.

Roast & slice the chicken
Roast the broccoli & onion
3 Roast the broccoli & onion

Meanwhile, transfer the broccoli florets and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

4 Cook the farro

Add the farro to the pot of boiling water. Cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the farro
Cook the shrimp
5 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and the weeknight hero spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Wipe out the pan.

6 Cook the vegetables & finish the farro

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the spinach and the juice of 2 lime wedges; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Transfer to the pot of cooked farro. Add the juice of the remaining lime wedges and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables & finish the farro
Make the Spicy Vinaigrette
7 Make the Spicy Vinaigrette

Combine the red wine vinegar, 2 teaspoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

8 Make the Creamy Guacamole

Combine the guacamole and yogurt. Taste, then season with salt and pepper if desired.

Make the Creamy Guacamole
Make the Tahini-Lemon Sauce
9 Make the Tahini-Lemon Sauce

Halve the lemon crosswise. Combine the tahini, date syrup, the juice of 1 lemon half (you will have extra), and 1 teaspoon of water. Season with salt and pepper.

10 Make the Sweet & Spicy Ponzu Sauce

Combine the ponzu sauce, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Sweet & Spicy Ponzu Sauce
Assemble & Store the Spicy Shrimp & Kale Salad
11 Assemble & Store the Spicy Shrimp & Kale Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted broccoli and onion 

• 1/4 cooked shrimp 

Transfer half the marinated cucumbers to 2 small containers. Transfer the spicy vinaigrette to 2 separate small containers.

12 Assemble & Store the Sautéed Shrimp & Farro

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable farro 

• 1/4 cooked shrimp 

Transfer the creamy guacamole to 2 small containers.

Assemble & Store the Sautéed Shrimp & Farro
Assemble & Store the Za'atar Chicken Salad
13 Assemble & Store the Za'atar Chicken Salad

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted broccoli and onion 

• 1 sliced za’atar-seasoned chicken breast 

Transfer the remaining marinated cucumbers to 2 small containers. Transfer the tahini-lemon sauce to 2 separate small containers.

14 Assemble & Store the Sweet & Spicy Ponzu Chicken

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable farro 

• 1 sliced togarashi-seasoned chicken breast 

Transfer the sweet and spicy ponzu sauce to 2 small containers.

Assemble & Store the Sweet & Spicy Ponzu Chicken
Finish & Serve the Spicy Shrimp & Kale Salad
15 Finish & Serve the Spicy Shrimp & Kale Salad

Wash and dry the kale; separate the leaves from the stems. Roughly chop the leaves. Place half the chopped kale in a bowl; drizzle with olive oil and season with salt and pepper. Using your hands, massage the kale until softened. Roughly chop the pistachios and cipolline onions. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the seasoned kale with the shrimp and vegetables and marinated cucumbers. Garnish each serving with the spicy vinaigrette, chopped pistachios, and chopped onions.

16 Finish & Serve the Sautéed Shrimp & Farro

Roughly chop the pepitas. Heat the finished shrimp and vegetable farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy guacamole and chopped pepitas.

Finish & Serve the Sautéed Shrimp & Farro
Finish & Serve the Za'atar Chicken Salad
17 Finish & Serve the Za'atar Chicken Salad

Place the remaining chopped kale in a bowl; drizzle with olive oil and season with salt and pepper. Using your hands, massage the kale until softened. Roughly chop the pickled peppers. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the seasoned kale with the chicken and vegetables and marinated cucumbers. Garnish each serving with the tahini-lemon sauce, feta (crumbling before adding), and chopped pickled peppers.

18 Finish & Serve the Sweet & Spicy Ponzu Chicken

Heat the finished chicken and vegetable farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet and spicy ponzu sauce and sesame seeds.

Finish & Serve the Sweet & Spicy Ponzu Chicken
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