A mid-priced poultry that 28% lighter than the average poultry meal and ranks in the 61th percentile for protein.
Value4/5
Protein4/5
Lightness3/5
Ease5/5
👍 Best for
✓ Hitting protein goals✓ Busy weeknights✓ Poultry lovers
✋ Skip if
✕ You're doing keto / low-carb
This take is generated from the meal's nutrition, price and how it ranks against 1,371 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,371 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein29% · 43g
Carbs42% · 62g
Fat29% · 19g
7g
Fiber
1160mg
Sodium
7.3g
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
61th pctl
More protein than 61% of 1,366 meals
Protein density
7.3g /100cal
Leaner than 93% of meals
vs Poultry average
28% lighter
This590
Avg816
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Under 650 Calories✓ 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
Peach Jam
Potatoes
Rice Wine Vinegar
Carrot
Crème Fraîche
Brown Sugar Bourbon Seasoning
Chives
Smoked Paprika
Chicken Cutlets
Butter
Cooking Oil
Salt
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.
In a large bowl, whisk together peach jam, Brown Sugar Bourbon Seasoning, 2 tsp vinegar, and 1 tsp oil (4 tsp vinegar and 2 tsp oil for 4). Transfer half the peachy glaze to a small bowl (you’ll use it in Step 4).
Pat chicken* dry with paper towels and season all over with salt and pepper. Add to large bowl with remaining peachy glaze; turn until evenly coated. Cover with plastic wrap and set aside to marinate (no need to refrigerate!), 10-15 minutes.
2
Meanwhile, wash and dry produce. Dice potatoes into ½-inch pieces.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. TIP: Cover pot with a lid to bring water to a boil more quickly.
Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain potatoes and return to pot.
Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. (You’ll finish the potatoes in Step 5.)
3
While potatoes cook, trim, peel, and halve carrots lengthwise; slice on a diagonal into ¼-inch-thick pieces.
Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, half the paprika (all for 4 servings), salt, and pepper. (For 4, spread carrots out across entire sheet.)
Transfer chicken from marinade to empty side of baking sheet (discard any marinade left in the bowl). Roast on top rack until chicken is cooked through and carrots are browned and tender, 12-17 minutes. (For 4, place chicken on a second sheet; roast chicken on top rack and carrots on middle rack, swapping positions halfway through.)
4
Once chicken is cooked through, carefully remove sheet from oven. Brush tops of chicken with reserved peachy glaze.
Return to top rack and bake until glaze is tacky, 3 minutes. (For 4 servings, leave carrots roasting; return chicken to middle rack to bake.) Transfer chicken to a cutting board.
5
While chicken roasts, thinly slice chives.
Return pot with mashed potatoes to medium heat and cook, stirring occasionally, until warmed through.
Add chives, crème fraîche, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until butter has melted; taste and season with salt and pepper if desired.
6
Slice chicken crosswise.
Divide chicken, mashed potatoes, and carrots between plates in separate sections. Serve.
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
In a large bowl, whisk together peach jam, Brown Sugar Bourbon Seasoning, 2 tsp vinegar, and 1 tsp oil (4 tsp vinegar and 2 tsp oil for 4). Transfer half the peachy glaze to a small bowl (you’ll use it in Step 4).
Pat chicken* dry with paper towels and season all over with salt and pepper. Add to large bowl with remaining peachy glaze; turn until evenly coated. Cover with plastic wrap and set aside to marinate (no need to refrigerate!), 10-15 minutes.
2
Step 2
Meanwhile, wash and dry produce. Dice potatoes into ½-inch pieces.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. TIP: Cover pot with a lid to bring water to a boil more quickly.
Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain potatoes and return to pot.
Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. (You’ll finish the potatoes in Step 5.)
3
Step 3
While potatoes cook, trim, peel, and halve carrots lengthwise; slice on a diagonal into ¼-inch-thick pieces.
Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, half the paprika (all for 4 servings), salt, and pepper. (For 4, spread carrots out across entire sheet.)
Transfer chicken from marinade to empty side of baking sheet (discard any marinade left in the bowl). Roast on top rack until chicken is cooked through and carrots are browned and tender, 12-17 minutes. (For 4, place chicken on a second sheet; roast chicken on top rack and carrots on middle rack, swapping positions halfway through.)
4
Step 4
Once chicken is cooked through, carefully remove sheet from oven. Brush tops of chicken with reserved peachy glaze.
Return to top rack and bake until glaze is tacky, 3 minutes. (For 4 servings, leave carrots roasting; return chicken to middle rack to bake.) Transfer chicken to a cutting board.
5
Step 5
While chicken roasts, thinly slice chives.
Return pot with mashed potatoes to medium heat and cook, stirring occasionally, until warmed through.
Add chives, crème fraîche, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until butter has melted; taste and season with salt and pepper if desired.
6
Step 6
Slice chicken crosswise.
Divide chicken, mashed potatoes, and carrots between plates in separate sections. Serve.
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