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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein25% · 59g
Carbs39% · 93g
Fat36% · 39g
8g
Fiber
1090mg
Sodium
6.3g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
93th pctl
More protein than 93% of 1,474 meals
Protein density
6.3g /100cal
Leaner than 85% of meals
vs Poultry average
16% heavier
This940
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Potatoes
Flatbreads
Zucchini
Lemon
Marinated Artichoke Hearts
Italian Cheese Blend
Mayonnaise
Chicken Cutlets
Tomato
Chili Flakes
Garlic Powder
Salt
Cooking Oil
Olive Oil
Black Pepper
How to make it
1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges.Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2
Meanwhile, trim and slice zucchini crosswise into ¼-inch-thick rounds. Zest and quarter lemon. Thinly slice tomato into rounds; season with salt and pepper.
3
Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper. Cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.
4
In a small bowl, whisk together mayonnaise, remaining garlic powder, juice from one lemon wedge (two wedges for 4 servings), and as much lemon zest as you like.Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired. TIP: If you like things spicy, add a pinch of chili flakes!
5
Once potatoes are done, drizzle both sides of each flatbread with olive oil; brush or rub to coat all over and season with salt and pepper.Place flatbreads upside down (dimpled sides down) on a second baking sheet. Toast on top rack until golden brown and crisp, 3-4 minutes. (For 4 servings, divide flatbreads between two sheets. Toast on top and middle racks, swapping rack positions halfway through.)
6
Once flatbreads are toasted, flip over (dimpled sides up); evenly layer with Italian cheese blend, zucchini, sliced tomato, and artichoke hearts.Return to top rack and bake until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) (Watch carefully so flatbreads don't burn!)
7
Drizzle flatbreads with as much lemon aioli as you like. Sprinkle with as many chili flakes as you like. Cut flatbreads into quarters.Divide flatbreads and potato wedges between plates. Serve with any remaining lemon wedges and any remaining aioli on the side.
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges.Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2
Step 2
Meanwhile, trim and slice zucchini crosswise into ¼-inch-thick rounds. Zest and quarter lemon. Thinly slice tomato into rounds; season with salt and pepper.
3
Step 3
Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper. Cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.
4
Step 4
In a small bowl, whisk together mayonnaise, remaining garlic powder, juice from one lemon wedge (two wedges for 4 servings), and as much lemon zest as you like.Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired. TIP: If you like things spicy, add a pinch of chili flakes!
5
Step 5
Once potatoes are done, drizzle both sides of each flatbread with olive oil; brush or rub to coat all over and season with salt and pepper.Place flatbreads upside down (dimpled sides down) on a second baking sheet. Toast on top rack until golden brown and crisp, 3-4 minutes. (For 4 servings, divide flatbreads between two sheets. Toast on top and middle racks, swapping rack positions halfway through.)
6
Step 6
Once flatbreads are toasted, flip over (dimpled sides up); evenly layer with Italian cheese blend, zucchini, sliced tomato, and artichoke hearts.Return to top rack and bake until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) (Watch carefully so flatbreads don't burn!)
7
Step 7
Drizzle flatbreads with as much lemon aioli as you like. Sprinkle with as many chili flakes as you like. Cut flatbreads into quarters.Divide flatbreads and potato wedges between plates. Serve with any remaining lemon wedges and any remaining aioli on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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Artichoke, Zucchini & Chicken Flatbreads , served HelloFresh's Artichoke, Zucchini & Chicken Flatbreads: 940 calories, 59g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan., is a prepared dish from . Each portion contains 940 calories and 59 grams of protein, covering roughly 47 percent of a standard 2,000 calorie daily target.
A flatbread is bread typically made with flour, water, and salt, with or without leavening, which are mixed and rolled into flattened dough. Flatbreads are usually baked quickly at high temperatures. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
940Calories
59gProtein
93gCarbs
39gFat
8gFiber
1090mgSodium
Daily calorie contribution47% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Artichoke, Zucchini & Chicken Flatbreads ?
Artichoke, Zucchini & Chicken Flatbreads contains 940 calories and 59 g of protein per serving, portioned as HelloFresh's Artichoke, Zucchini & Chicken Flatbreads: 940 calories, 59g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Artichoke, Zucchini & Chicken Flatbreads ?
Artichoke, Zucchini & Chicken Flatbreads is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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