✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,371 meals in our database🧾 Macros sourced from Dinnerly🔄 Availability checked weekly
Nutrition per serving
Protein22% · 47.0g
Carbs29% · 62.0g
Fat49% · 45.0g
5.7g
Protein / 100 cal
Per serving, as packaged by Dinnerly. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
73th pctl
More protein than 73% of 1,366 meals
Protein density
5.7g /100cal
Leaner than 74% of meals
vs Poultry average
0% lighter
This820
Avg816
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal
Allergens & dietary
Contains⚠ Egg⚠ Milk⚠ Wheat
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
2 russet potatoes
10 oz pkg ground chicken
1 oz panko Wheat
6 oz green beans
4 oz basil pesto Milk
How to make it
1
Cook potatoes. Preheat oven to 450ºF. Peel potatoes, cut into 1-inch pieces, and place in a large pot with enough salted water to cover by 1 inch. Cover and bring to a boil over high. Uncover and cook until easily pierced with a fork, about 10 minutes. Reserve ½ cup cooking water; drain and return potatoes to saucepan. Cover to keep warm off the heat.
2
Shape chicken & mix sauce. In a medium bowl, knead to combine chicken, panko, 1 large egg, ¼ cup pesto, ½ teaspoon salt, and a few grinds of pepper. Evenly divide mixture and shape into 2 ovals. In a small bowl, whisk together remaining pesto and 1½ tablespoons vinegar. Set aside until ready to serve.
3
Bake meatloaves. Transfer meatloaves to a rimmed baking sheet. Bake until browned on the bottom, 7–8 minutes. While meatloaves bake, trim ends from green beans.
4
Roast green beans. Push meatloaves to one side of baking sheet. Add green beans to opposite side and carefully toss with 1 tablespoon oil and a pinch each salt and pepper. Bake until meatloaves are cooked through and green beans are tender and browned in spots, 6–7 minutes.
5
Mash potatoes & serve. Return saucepan with potatoes to medium. Add 2 tablespoons butter and mash using a potato masher or fork. Add reserved cooking water, 1 tablespoon at a time, as needed until smooth; season with salt and pepper. Serve pesto chicken meatloaves and roasted green beans with mashed potatoes alongside. Drizzle pesto sauce over meatloaf. Enjoy!
6
Take it to the next level. Make a sundried tomato relish to top your meatloaf. In a small bowl, stir together ¼ cup sundried tomatoes, ½ teaspoon chopped garlic, ½ teaspoon sugar, 1 teaspoon balsamic vinegar, and 1 tablespoon oil. Season to taste with salt and pepper.
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