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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
Protein22% · 31g
Carbs39% · 54g
Fat39% · 24g
5g
Fiber
1430mg
Sodium
5.4g
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
18th pctl
More protein than 18% of 1,474 meals
Protein density
5.4g /100cal
Leaner than 68% of meals
vs Seafood average
25% lighter
This570
Avg759
🧾 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✓ Under 650 Calories✓ High Protein✓ Easy Prep✓ 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
Corn
Sour Cream
Jasmine Rice
Kale
Shrimp
Monterey Jack Cheese
Lime
Southwest Spice Blend
Pepitas
Chimichurri
Hot Sauce
Cooking Oil
Black Pepper
Salt
How to make it
1
In a small pot (medium pot for 4 servings), combine rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
2
While rice cooks, wash and dry produce.Remove and discard any large stems from kale if necessary; chop into bite-size pieces. Drain and rinse corn. Quarter lime.
3
Place kale and chimichurri in a medium microwave-safe bowl (large microwave-safe bowl for 4 servings). Cover tightly with plastic wrap; microwave until kale has wilted, 2-3 minutes.Carefully remove plastic wrap (watch out for steam!). Stir to combine; taste and season with salt and pepper.Stir in corn and continue cooking, stirring constantly, until corn is slightly browned and chicken is cooked through, 2-4 minutes. Remove from heat. Stir in a squeeze of lime (big squeeze for 4) and sprinkle on cheese. Remove from heat and cover with a lid to keep warm until ready to serve.
4
Open package of chicken* and drain off any excess liquid.Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and season with Southwest Spice Blend, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3 minutes (it’ll finish cooking in the next step).
5
Stir corn into pan with chicken; cook, stirring constantly, until corn is slightly browned and chicken is cooked through, 2-4 minutes.Turn off heat. Stir in a squeeze of lime juice (big squeeze for 4 servings). Sprinkle with Monterey Jack.Cover to keep warm until ready to serve.
6
Fluff rice with a fork. Stir in chimichurri kale. Taste and season with salt and pepper if desired.Divide rice between bowls and top with cheesy chicken and corn. Top with a dollop of sour cream, pepitas, a squeeze of lime juice, and as much hot sauce as you like. Serve with remaining lime wedges on the side.
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In a small pot (medium pot for 4 servings), combine rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
2
Step 2
While rice cooks, wash and dry produce.Remove and discard any large stems from kale if necessary; chop into bite-size pieces. Drain and rinse corn. Quarter lime.
3
Step 3
Place kale and chimichurri in a medium microwave-safe bowl (large microwave-safe bowl for 4 servings). Cover tightly with plastic wrap; microwave until kale has wilted, 2-3 minutes.Carefully remove plastic wrap (watch out for steam!). Stir to combine; taste and season with salt and pepper.Stir in corn and continue cooking, stirring constantly, until corn is slightly browned and chicken is cooked through, 2-4 minutes. Remove from heat. Stir in a squeeze of lime (big squeeze for 4) and sprinkle on cheese. Remove from heat and cover with a lid to keep warm until ready to serve.
4
Step 4
Open package of chicken* and drain off any excess liquid.Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and season with Southwest Spice Blend, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3 minutes (it’ll finish cooking in the next step).
5
Step 5
Stir corn into pan with chicken; cook, stirring constantly, until corn is slightly browned and chicken is cooked through, 2-4 minutes.Turn off heat. Stir in a squeeze of lime juice (big squeeze for 4 servings). Sprinkle with Monterey Jack.Cover to keep warm until ready to serve.
6
Step 6
Fluff rice with a fork. Stir in chimichurri kale. Taste and season with salt and pepper if desired.Divide rice between bowls and top with cheesy chicken and corn. Top with a dollop of sour cream, pepitas, a squeeze of lime juice, and as much hot sauce as you like. Serve with remaining lime wedges 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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