A mid-priced pork that 29% lighter than the average pork meal and ranks in the 85th percentile for protein.
Value4/5
Protein5/5
Lightness3/5
Ease5/5
👍 Best for
✓ Hitting protein goals✓ Busy weeknights✓ Pork lovers
✋ Skip if
✕ You're doing keto / low-carb
This take is generated from the meal's nutrition, price and how it ranks against 1,900 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📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein30% · 52g
Carbs29% · 49g
Fat41% · 31g
6g
Fiber
1080mg
Sodium
7.6g
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
85th pctl
More protein than 85% of 1,474 meals
Protein density
7.6g /100cal
Leaner than 95% of meals
vs Pork average
29% lighter
This680
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✓ High Protein
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
Sour Cream
Fry Seasoning
Potatoes
Asparagus
Chicken Stock Concentrate
Lemon
Chicken Cutlets
Prosciutto
Garlic Powder
Shallot
Salt
Cooking Oil
Butter
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces (for smoother mashed potatoes, peel first). Trim and discard woody bottom ends from asparagus. Halve, peel, and thinly slice shallot. Zest and quarter lemon.
2
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. TIP: Cover with a lid to bring to a boil more quickly.Reserve 1 cup potato cooking liquid (1½ cups for 4 servings); drain and return potatoes to pot. Keep covered off heat until ready to mash.
3
Gather asparagus into four even bundles (eight bundles for 4 servings) on a clean work surface. Starting 1 inch from the bottom of the spears, roll up each bundle of asparagus in a slice of prosciutto, so that the prosciutto covers as much length as possible. TIP: Tug the prosciutto a little as you wrap to keep it tight around the asparagus.Place wrapped asparagus on a baking sheet; roast on top rack for 10 minutes, then flip and roast until crispy all over, 2-4 minutes more.
4
Meanwhile, pat chicken* dry with paper towels; season generously all over with Fry Seasoning, salt, and pepper.Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat and cover if chicken begins to brown too quickly. Turn off heat; transfer chicken to a cutting board. Wipe out pan.
5
Heat a drizzle of oil in same pan over medium heat. Add shallot; cook until softened and fragrant, 1-2 minutes. Stir in stock concentrates and ⅓ cup water (⅔ cup for 4 servings). Bring to a simmer, then reduce heat to low. Cook until reduced by half, 2-3 minutes.Turn off heat; stir in half the sour cream and 1 TBSP butter (2 TBSP for 4).
6
To pot with drained potatoes, add garlic powder, remaining sour cream, and 1 TBSP butter (2 TBSP for 4 servings).Mash over medium-low heat until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season generously with salt and pepper.
7
Slice chicken crosswise.Divide prosciutto-wrapped asparagus and mashed potatoes between plates. Sprinkle lemon zest and a squeeze of lemon juice over asparagus. Place chicken atop potatoes and drizzle with creamy shallot sauce. Serve with any remaining lemon wedges.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces (for smoother mashed potatoes, peel first). Trim and discard woody bottom ends from asparagus. Halve, peel, and thinly slice shallot. Zest and quarter lemon.
2
Step 2
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. TIP: Cover with a lid to bring to a boil more quickly.Reserve 1 cup potato cooking liquid (1½ cups for 4 servings); drain and return potatoes to pot. Keep covered off heat until ready to mash.
3
Step 3
Gather asparagus into four even bundles (eight bundles for 4 servings) on a clean work surface. Starting 1 inch from the bottom of the spears, roll up each bundle of asparagus in a slice of prosciutto, so that the prosciutto covers as much length as possible. TIP: Tug the prosciutto a little as you wrap to keep it tight around the asparagus.Place wrapped asparagus on a baking sheet; roast on top rack for 10 minutes, then flip and roast until crispy all over, 2-4 minutes more.
4
Step 4
Meanwhile, pat chicken* dry with paper towels; season generously all over with Fry Seasoning, salt, and pepper.Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat and cover if chicken begins to brown too quickly. Turn off heat; transfer chicken to a cutting board. Wipe out pan.
5
Step 5
Heat a drizzle of oil in same pan over medium heat. Add shallot; cook until softened and fragrant, 1-2 minutes. Stir in stock concentrates and ⅓ cup water (⅔ cup for 4 servings). Bring to a simmer, then reduce heat to low. Cook until reduced by half, 2-3 minutes.Turn off heat; stir in half the sour cream and 1 TBSP butter (2 TBSP for 4).
6
Step 6
To pot with drained potatoes, add garlic powder, remaining sour cream, and 1 TBSP butter (2 TBSP for 4 servings).Mash over medium-low heat until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season generously with salt and pepper.
7
Step 7
Slice chicken crosswise.Divide prosciutto-wrapped asparagus and mashed potatoes between plates. Sprinkle lemon zest and a squeeze of lemon juice over asparagus. Place chicken atop potatoes and drizzle with creamy shallot sauce. Serve with any remaining lemon wedges.
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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Chicken with Prosciutto-Wrapped Asparagus is a prepared dish from . Each portion contains 680 calories and 52 grams of protein, covering roughly 34 percent of a standard 2,000 calorie daily target.
Asparagus or garden asparagus is a perennial flowering plant species in the genus Asparagus native to Eurasia. Widely cultivated as a vegetable crop, its young shoots are used as a spring vegetable. [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
680Calories
52gProtein
49gCarbs
31gFat
6gFiber
1080mgSodium
Daily calorie contribution34% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Chicken with Prosciutto-Wrapped Asparagus?
Chicken with Prosciutto-Wrapped Asparagus contains 680 calories and 52 g of protein per serving.
Which meal service offers Chicken with Prosciutto-Wrapped Asparagus?
Chicken with Prosciutto-Wrapped Asparagus is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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