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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
Protein27% · 92g
Carbs32% · 106g
Fat41% · 61g
6g
Fiber
2460mg
Sodium
6.5g
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
100th pctl
More protein than 100% of 1,474 meals
Protein density
6.5g /100cal
Leaner than 87% of meals
vs Pork average
47% heavier
This1410
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.
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
Plum Jam
Bacon
Baby Lettuce
Fry Seasoning
Potatoes
Onion
Balsamic Vinegar
Brown Sugar Bourbon Seasoning
Italian Dressing
Ketchup
Mayonnaise
Chicken Cutlets
Potato Buns
Brown Sugar
Salt
Cooking Oil
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Trim and discard root end from lettuce. Halve two large leaves crosswise; set aside until ready to serve (these will go on your sandwiches!); chop remaining leaves into bite-size pieces.
2
Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. (If baking sheet is too crowded for 4 servings, divide potatoes between two sheets; roast on top and middle racks, swapping rack positions halfway through.)
Roast on top rack until browned and tender, 20-25 minutes.
3
Halve bacon* lengthwise; slice crosswise into ¼-inch pieces.
Place bacon in a small dry pot over medium heat. Cook, stirring, until browned and crispy, 6-8 minutes.
Turn off heat; using a slotted spoon, transfer bacon to a small bowl. Discard all but 1 TBSP bacon fat (2 TBSP for 4 servings) from pot. TIP: If there's not enough bacon fat, add a drizzle of oil!
4
Add onion to pot with bacon fat (off heat); stir to combine, allowing residual heat to soften onion slightly and scraping up any browned bits stuck to bottom of pot, 30 seconds. Return pot to medium-high heat; cook, stirring occasionally, until softened and lightly browned, 4-6 minutes.
Add Brown Sugar Bourbon Seasoning and brown sugar; stir, breaking up any clumps, until combined. Stir in vinegar, jam, and 1 cup water (1½ cups for 4 servings). Bring to a boil; cook, stirring occasionally, until reduced and jammy, 8-12 minutes.
Stir in bacon until combined. Transfer bacon jam to bowl used for bacon; set aside to cool.
5
While jam cooks, pat chicken* dry with paper towels (if cutlets are on the thicker side, place between two pieces of plastic wrap and pound with a mallet or rolling pin to flatten). Season all over with remaining Fry Seasoning, salt, and pepper.
Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover pan with lid.
6
In a medium bowl, toss chopped lettuce with as much dressing as you like; season with salt and pepper.
In a second small bowl, combine ketchup and mayonnaise (skip this if you prefer plain mayonnaise on your sandwich!).
7
Halve and toast buns.
Spread mayo-ketchup sauce on cut sides of buns if desired (or, if you prefer, serve on the side for dipping!). Fill buns with bacon jam, chicken, and reserved lettuce leaves.
Divide sandwiches, potato wedges, and salad between plates and serve with any remaining sauce on the side.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Trim and discard root end from lettuce. Halve two large leaves crosswise; set aside until ready to serve (these will go on your sandwiches!); chop remaining leaves into bite-size pieces.
2
Step 2
Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. (If baking sheet is too crowded for 4 servings, divide potatoes between two sheets; roast on top and middle racks, swapping rack positions halfway through.)
Roast on top rack until browned and tender, 20-25 minutes.
3
Step 3
Halve bacon* lengthwise; slice crosswise into ¼-inch pieces.
Place bacon in a small dry pot over medium heat. Cook, stirring, until browned and crispy, 6-8 minutes.
Turn off heat; using a slotted spoon, transfer bacon to a small bowl. Discard all but 1 TBSP bacon fat (2 TBSP for 4 servings) from pot. TIP: If there's not enough bacon fat, add a drizzle of oil!
4
Step 4
Add onion to pot with bacon fat (off heat); stir to combine, allowing residual heat to soften onion slightly and scraping up any browned bits stuck to bottom of pot, 30 seconds. Return pot to medium-high heat; cook, stirring occasionally, until softened and lightly browned, 4-6 minutes.
Add Brown Sugar Bourbon Seasoning and brown sugar; stir, breaking up any clumps, until combined. Stir in vinegar, jam, and 1 cup water (1½ cups for 4 servings). Bring to a boil; cook, stirring occasionally, until reduced and jammy, 8-12 minutes.
Stir in bacon until combined. Transfer bacon jam to bowl used for bacon; set aside to cool.
5
Step 5
While jam cooks, pat chicken* dry with paper towels (if cutlets are on the thicker side, place between two pieces of plastic wrap and pound with a mallet or rolling pin to flatten). Season all over with remaining Fry Seasoning, salt, and pepper.
Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover pan with lid.
6
Step 6
In a medium bowl, toss chopped lettuce with as much dressing as you like; season with salt and pepper.
In a second small bowl, combine ketchup and mayonnaise (skip this if you prefer plain mayonnaise on your sandwich!).
7
Step 7
Halve and toast buns.
Spread mayo-ketchup sauce on cut sides of buns if desired (or, if you prefer, serve on the side for dipping!). Fill buns with bacon jam, chicken, and reserved lettuce leaves.
Divide sandwiches, potato wedges, and salad between plates and serve with any remaining sauce on the side.
HelloFresh leads the US meal-kit market with a rotating menu of 90+ weekly recipes across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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Brown Sugar Bourbon Chicken Sandwiches is a prepared dish from . Each portion contains 1410 calories and 92 grams of protein, covering roughly 71 percent of a standard 2,000 calorie daily target.
A sandwich is a dish typically consisting variously of meat, cheese, sauces, and vegetables used as a filling between slices of bread, or placed atop a slice of bread; or, more generally, any dish in which bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient food in the Western world, and over time it has become prevalent worldwide. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution71% 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 Brown Sugar Bourbon Chicken Sandwiches?
Brown Sugar Bourbon Chicken Sandwiches contains 1410 calories and 92 g of protein per serving.
Which meal service offers Brown Sugar Bourbon Chicken Sandwiches?
Brown Sugar Bourbon Chicken Sandwiches is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Plum Jam
Bacon
Baby Lettuce
Fry Seasoning
Potatoes
Onion
Balsamic Vinegar
Brown Sugar Bourbon Seasoning
Italian Dressing
Ketchup
Mayonnaise
Chicken Cutlets
Potato Buns
Brown Sugar
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