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
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:
Shrimp Lettuce Cups with Veggies, Peanuts & Chipotle Sour Cream
3-5 PersonalPoints range per serving
Southern-Spiced Chicken with Vegetable Barley, Spicy Mayo & Pickled Peppers
6-11 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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Dietary Information Wellness

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

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    280 Cals (est.)
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Nutrition Label
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fresh
ingredients
Wellness Meal Prep Bundle with Shrimp & Chicken
Title
  • 20 oz Tail-On Shrimp (Peeled & Deveined)
  • ¼ cup Sour Cream
  • 1 Lime
  • 2 heads Butter Lettuce
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 tsps Chipotle Chile Paste
  • 3 Tbsps Roasted Peanuts
  • 4 Boneless, Skinless Chicken Breasts
  • ¾ cup Pearled Barley
  • 1 oz Sweety Drop Peppers
  • ¼ cup Mayonnaise
  • 2 Tbsps Hot Sauce
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 2 tsps Honey
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Apple Cider Vinegar
  • ½ lb Grape Tomatoes
  • 2 Poblano Peppers
  • 4 ears Of Corn
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. 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. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Cut off and discard the stems of the poblano 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 barley
2 Cook the barley

Add the barley to the pot of boiling water and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Roast & slice the chicken
3 Roast & slice the chicken

Meanwhile, line a sheet pan with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and Southern spice blend. Transfer to the 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.

Cook the shrimp
4 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and the Mexican spice blend. Stir to coat. 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. Wipe out the pan.

Cook the vegetables & finish the barley
5 Cook the vegetables & finish the barley

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes, vinegar (carefully, as the liquid may splatter), honey (kneading the packet before opening), 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 vegetables are softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked barley. Drizzle with olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve the shrimp
6 Finish & serve the shrimp

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 the root ends of the lettuce; carefully separate the leaves. Roughly chop the peanuts. Halve the lime crosswise. In a bowl, combine the sour cream, the juice of 1 lime half (you will have extra), 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. Serve the lettuce leaves, remaining cooked vegetables, cooked shrimp, chipotle sour cream, and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

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: In a bowl, combine the hot sauce and mayonnaise. Serve the sliced chicken over the finished vegetable barley. Garnish with the spicy mayo and sweety drop peppers. Enjoy! 

Reheat the shrimp
8 Reheat the shrimp

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

Reheat the chicken
9 Reheat the chicken

If you saved the dish for later, reheat the chicken and barley 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. 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. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Cut off and discard the stems of the poblano 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 barley

Add the barley to the pot of boiling water and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the barley
Roast & slice the chicken
3 Roast & slice the chicken

Meanwhile, line a sheet pan with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and Southern spice blend. Transfer to the 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.

4 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and the Mexican spice blend. Stir to coat. 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. Wipe out the pan.

Cook the shrimp
Cook the vegetables & finish the barley
5 Cook the vegetables & finish the barley

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes, vinegar (carefully, as the liquid may splatter), honey (kneading the packet before opening), 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 vegetables are softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked barley. Drizzle with olive oil and stir to combine. Taste, then season with salt and pepper if desired.

6 Finish & serve the shrimp

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 the root ends of the lettuce; carefully separate the leaves. Roughly chop the peanuts. Halve the lime crosswise. In a bowl, combine the sour cream, the juice of 1 lime half (you will have extra), 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. Serve the lettuce leaves, remaining cooked vegetables, cooked shrimp, chipotle sour cream, and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

Finish & serve the shrimp
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: In a bowl, combine the hot sauce and mayonnaise. Serve the sliced chicken over the finished vegetable barley. Garnish with the spicy mayo and sweety drop peppers. Enjoy! 

8 Reheat the shrimp

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

Reheat the shrimp
Reheat the chicken
9 Reheat the chicken

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

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