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Wellness Meal Prep Bundle
with Turkey & Chicken
65 MIN
8 Servings
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
11-14 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.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
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NutritionPER SERVING
-
Calories620 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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1 cup Semi-Pearled Farro
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¼ cup Labneh Cheese
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2 Tbsps Dried Currants
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¼ cup Roasted Pistachios
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1 bunch Mint
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3 oz Feta Cheese
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6 Tbsps Romesco Sauce (Contains Almonds)
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1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
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1 Lemon
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1 Tbsp Capers
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18 oz Ground Turkey
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2 Tbsps Grated Cotija Cheese
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½ cup Plain Nonfat Greek Yogurt
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¼ cup Cilantro Sauce
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¾ cup Guajillo Chile Pepper Sauce
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½ lb Grape Tomatoes
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1 15.5-Oz Can Black Beans
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¾ cup Mirepoix
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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2½ Tbsps Chicken Demi-Glace
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2 oz Sliced Roasted Red Peppers
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¼ cup Tomato Paste
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2 Red Onions
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2 Bell Peppers
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2 Tbsps Red Wine Vinegar
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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.
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.
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!
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.
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.
Tips from Home Chefs