Wellness Meal Prep Bundle with Shrimp & Chicken

Wellness Meal Prep Bundle

with Shrimp & 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.
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.
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:
Togarashi Chicken & Roasted Vegetables with Spicy Tahini Sauce
6-13 PersonalPoints range per serving
Vadouvan Shrimp & Brown Rice Lettuce Cups with Creamy Tomato Achaar
10-11 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
    610 Cals (est.)
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Nutrition Label
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fresh
ingredients
Wellness Meal Prep Bundle with Shrimp & Chicken
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • 1½ lbs Sweet Potatoes
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 15 oz Baby Bok Choy
  • 1 Navel Orange
  • 4 tsps Honey
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Tahini
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 tsps Vadouvan Curry Powder
  • ¼ cup Labneh Cheese
  • 1 bunch Mint
  • 3 Tbsps Roasted Cashews
  • 1⅛ cups Brown Rice
  • 2 heads Butter Lettuce
  • 2 Tbsps Tomato Achaar
  • ½ lb Sweet Peppers
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 2 Tbsps Soy Sauce
  • 5 oz Baby Spinach
  • ¾ lb Carrots
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut off and discard the root ends of the bok choy; roughly chop. Place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise.

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 the vegetables
3 Roast the vegetables

Meanwhile, line two sheet pans with foil. Transfer the diced sweet potatoes to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 16 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned bok choy to the other side of the sheet pan. Return to the oven and roast 4 to 6 minutes, or until the vegetables are browned and tender when pierced with a fork. Transfer to a bowl.

Roast & slice the chicken
4 Roast & slice the chicken

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the togarashi. Transfer to the remaining 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.

Cook the shrimp
5 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and the curry powder. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Finish the vegetables & rice
6 Finish the vegetables & rice

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the spinach, sautéed aromatics (carefully, as the liquid may splatter), soy sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat. Transfer half the cooked vegetables to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Transfer the remaining cooked vegetables to the bowl of roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve the chicken
7 Finish & serve the 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: Roughly chop the peanuts. Halve the orange crosswise. In a bowl, combine the sesame oil, honey (kneading the packet before opening), tahini, the juice of 1 orange half (you will have extra), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Serve the sliced chicken with the finished vegetables. Drizzle with the spicy tahini sauce. Garnish with the chopped peanuts and sesame seeds. Enjoy! 

Finish & serve the lettuce cups
8 Finish & serve the lettuce cups

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: Cut off and discard the root ends of the lettuce; carefully separate the leaves. Roughly chop the cashews. Pick the mint leaves off the stems. In a bowl, combine the tomato achaar and labneh; season with salt and pepper. Serve the lettuce leaves, finished rice, cooked shrimp, creamy tomato achaar, chopped cashews, and mint leaves (tearing just before serving) separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

Reheat the chicken
9 Reheat the chicken

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

Reheat the shrimp
10 Reheat the shrimp

If you saved the dish for later, reheat the shrimp and rice 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

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut off and discard the root ends of the bok choy; roughly chop. Place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise.

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 the vegetables
3 Roast the vegetables

Meanwhile, line two sheet pans with foil. Transfer the diced sweet potatoes to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 16 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned bok choy to the other side of the sheet pan. Return to the oven and roast 4 to 6 minutes, or until the vegetables are browned and tender when pierced with a fork. Transfer to a bowl.

4 Roast & slice the chicken

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the togarashi. Transfer to the remaining 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.

Roast & slice the chicken
Cook the shrimp
5 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and the curry powder. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

6 Finish the vegetables & rice

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the spinach, sautéed aromatics (carefully, as the liquid may splatter), soy sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat. Transfer half the cooked vegetables to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Transfer the remaining cooked vegetables to the bowl of roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired.

Finish the vegetables & rice
Finish & serve the chicken
7 Finish & serve the 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: Roughly chop the peanuts. Halve the orange crosswise. In a bowl, combine the sesame oil, honey (kneading the packet before opening), tahini, the juice of 1 orange half (you will have extra), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Serve the sliced chicken with the finished vegetables. Drizzle with the spicy tahini sauce. Garnish with the chopped peanuts and sesame seeds. Enjoy! 

8 Finish & serve the lettuce cups

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: Cut off and discard the root ends of the lettuce; carefully separate the leaves. Roughly chop the cashews. Pick the mint leaves off the stems. In a bowl, combine the tomato achaar and labneh; season with salt and pepper. Serve the lettuce leaves, finished rice, cooked shrimp, creamy tomato achaar, chopped cashews, and mint leaves (tearing just before serving) separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

Finish & serve the lettuce cups
Reheat the chicken
9 Reheat the chicken

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

10 Reheat the shrimp

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

Reheat the shrimp
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