Wellness Meal Prep Bundle with Turkey & Chicken

Wellness Meal Prep Bundle

with Turkey & 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.
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:
Chicken & Romesco Farro Bowl with Lemon Labneh & Feta
12-15 PersonalPoints range per serving
Turkey Chili with Cilantro Yogurt & Cotija
6-8 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.

Get Cooking

Wellness Details Wellness

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

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Wellness Meal Prep Bundle with Turkey & Chicken
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Semi-Pearled Farro
  • ¼ cup Labneh Cheese
  • 2 Tbsps Dried Currants
  • ¼ cup Roasted Pistachios
  • 1 bunch Mint
  • 3 oz Feta Cheese
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 Lemon
  • 1 Tbsp Capers
  • 18 oz Ground Turkey
  • 2 Tbsps Grated Cotija Cheese
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ cup Cilantro Sauce
  • ¾ cup Guajillo Chile Pepper Sauce
  • ½ lb Grape Tomatoes
  • 1 15.5-Oz Can Black Beans
  • ¾ cup Mirepoix
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 oz Sliced Roasted Red Peppers
  • 2½ Tbsps Chicken Demi-Glace
  • ¼ cup Tomato Paste
  • 2 Red Onions
  • 2 Bell Peppers
  • 2 Tbsps Red Wine Vinegar

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients
1 Prepare the ingredients

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. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and medium dice the onions. Roughly chop the roasted peppers. Halve the tomatoes. Drain and rinse the beans. Quarter and deseed the lemon. In a bowl, combine the labneh and the juice of 2 lemon wedges. Season with salt and pepper. In a separate bowl, combine the yogurt and cilantro sauce. Taste, then season with salt and pepper if desired.

2 Cook the farro

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

Cook the farro
Roast & slice the chicken
3 Roast & slice the chicken

Line a sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the shawarma spice blend. Transfer to the sheet pan. Roast 19 to 21 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

4 Cook the vegetables

Meanwhile, in a large, high sided pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bell peppers and diced onions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the vinegar and chopped roasted peppers. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Transfer to a bowl. Rinse and wipe out the pan.

Cook the vegetables
Make the chili
5 Make the chili

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the turkey; season with salt, pepper, and the Mexican spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the mirepoix, halved tomatoes, and half the cooked vegetables. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until the tomatoes are broken down and the turkey is cooked through. Add the drained beans, guajillo sauce, demi-glace, and 3/4 cup of water. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.  

6 Finish & serve the farro bowls

To the pot of cooked farro, add the romesco sauce, currants, capers, remaining cooked vegetables, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. 

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 pistachios. Pick the mint leaves off the stems. Serve the finished farro topped with the sliced chicken. Garnish with the chopped pistachios, mint leaves (tearing just before adding), feta (crumbling before adding), and lemon labneh. Enjoy! 

Finish & serve the farro bowls
Serve the chili
7 Serve the chili

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: Serve the finished chili topped with cilantro yogurt and cotija. Enjoy! 

8 Reheating the chicken & farro bowls

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

Reheating the chicken & farro bowls
Reheating the chili
9 Reheating the chili

If you saved the chili for later, reheat the finished chili in the microwave 1 to 2 minutes, or until heated through. Serve as directed.  

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