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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
Protein21% · 59g
Carbs25% · 71g
Fat54% · 70g
6g
Fiber
1660mg
Sodium
5g
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
5g /100cal
Leaner than 56% of meals
vs Pork average
22% heavier
This1170
Avg957
🧾 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✓ Easy Prep
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
Buttermilk Ranch Dressing
Southwest Spice Blend
Frank's Red Hot Sauce
Chicken Cutlets
Sweet Potatoes
Sourdough Bread
Bacon
Sliced Mild Cheddar Cheese
Salt
Pepper
Cooking Oil
Butter
How to make it
1
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
• Cut sweet potatoes into 1⁄2-inch-thick wedges.
2
• Toss sweet potatoes on a baking sheet with a large drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (You’ll use more Southwest Spice Blend in the next step.) Roast on top rack until lightly browned and tender, 15-20 minutes.
3
• Meanwhile, add bacon to a large dry, preferably nonstick, pan in a single layer. Cook over medium-high heat, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-8 minutes. Turn off heat; transfer to a paper-towel-lined plate. Reserve bacon fat in pan.
• While bacon cooks, pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄3 inch thick. Season all over with 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (Save remaining Southwest Spice Blend for another use.)
4
• Heat pan with bacon fat over medium heat (add a drizzle of oil if pan seems dry). Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.
• Turn off heat; transfer chicken to a plate. Wash out pan.
• While chicken cooks, in a small bowl, combine dressing and half the hot sauce (add more if you prefer more heat!).
5
• On a clean work surface, evenly layer half the sourdough slices with chicken and bacon. Top with Buffalo ranch and cheddar. Top with remaining sourdough slices to form sandwiches.
6
• Heat 2 TBSP butter (4 TBSP for 4 servings) and a small drizzle of oil in pan used for chicken over medium heat.
• Carefully add sandwiches and cook, gently pressing down with a spatula, until bread is golden and cheese melts, 2-4 minutes per side; add another 1 TBSP butter (2 TBSP for 4) when flipping. TIP: Work in batches if necessary, adding more butter if needed; lower heat if browning too quickly.
• Halve sandwiches on a diagonal. Divide sandwiches and sweet potato wedges between plates. Serve with any remaining hot sauce on the side.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.
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• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
• Cut sweet potatoes into 1⁄2-inch-thick wedges.
2
Step 2
• Toss sweet potatoes on a baking sheet with a large drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (You’ll use more Southwest Spice Blend in the next step.) Roast on top rack until lightly browned and tender, 15-20 minutes.
3
Step 3
• Meanwhile, add bacon to a large dry, preferably nonstick, pan in a single layer. Cook over medium-high heat, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-8 minutes. Turn off heat; transfer to a paper-towel-lined plate. Reserve bacon fat in pan.
• While bacon cooks, pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄3 inch thick. Season all over with 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (Save remaining Southwest Spice Blend for another use.)
4
Step 4
• Heat pan with bacon fat over medium heat (add a drizzle of oil if pan seems dry). Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.
• Turn off heat; transfer chicken to a plate. Wash out pan.
• While chicken cooks, in a small bowl, combine dressing and half the hot sauce (add more if you prefer more heat!).
5
Step 5
• On a clean work surface, evenly layer half the sourdough slices with chicken and bacon. Top with Buffalo ranch and cheddar. Top with remaining sourdough slices to form sandwiches.
6
Step 6
• Heat 2 TBSP butter (4 TBSP for 4 servings) and a small drizzle of oil in pan used for chicken over medium heat.
• Carefully add sandwiches and cook, gently pressing down with a spatula, until bread is golden and cheese melts, 2-4 minutes per side; add another 1 TBSP butter (2 TBSP for 4) when flipping. TIP: Work in batches if necessary, adding more butter if needed; lower heat if browning too quickly.
• Halve sandwiches on a diagonal. Divide sandwiches and sweet potato wedges between plates. Serve with any remaining hot sauce on the side.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.
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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