A mid-priced poultry that 24% lighter than the average poultry meal and ranks in the 65th percentile for protein.
Value4/5
Protein4/5
Lightness3/5
Ease5/5
👍 Best for
✓ Hitting protein goals✓ Busy weeknights✓ Beginner cooks✓ Poultry 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
Protein28% · 44g
Carbs29% · 45g
Fat43% · 30g
10g
Fiber
450mg
Sodium
7.1g
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
65th pctl
More protein than 65% of 1,474 meals
Protein density
7.1g /100cal
Leaner than 92% of meals
vs Poultry average
24% lighter
This620
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✓ Lower sodium
Would you order this again?
Be the first to weigh in — it takes one tap.
Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Under 650 Calories✓ High Protein✓ Sodium Smart✓ 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
Thyme
Carrot
Balsamic Vinegar
Brussels Sprouts
Chicken Stock Concentrate
Fig Jam
Organic Chicken Cutlets
Shallot
Olive Oil
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.Trim and halve Brussels sprouts lengthwise. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and finely chop shallot.
2
Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, half the chopped thyme, and a pinch of salt and pepper. Toss carrots on empty side with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes
3
While veggies roast, pat pork* dry with paper towels; season all over with salt and pepper.Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step).Transfer to a second baking sheet.
4
Roast pork on middle rack until cooked through, 10-12 minutes.Transfer to a cutting board to rest, then thinly slice crosswise.
5
Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes.Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes.Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6
Divide Brussels sprouts, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
📷 Community photos
📸
Cooked Figgy Balsamic Organic Chicken? Show it off.
No review needed — just your photo. Tag your Instagram and you could be our Photo of the Week.
By uploading you confirm it's your photo and grant MealFan permission to display it. Photos appear after a quick review.
★★★★★Be the first to review this meal
Made Figgy Balsamic Organic Chickenadd a photo 📸 — it takes 30 seconds and helps thousands of other home cooks decide.
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.Trim and halve Brussels sprouts lengthwise. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and finely chop shallot.
2
Step 2
Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, half the chopped thyme, and a pinch of salt and pepper. Toss carrots on empty side with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes
3
Step 3
While veggies roast, pat pork* dry with paper towels; season all over with salt and pepper.Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step).Transfer to a second baking sheet.
4
Step 4
Roast pork on middle rack until cooked through, 10-12 minutes.Transfer to a cutting board to rest, then thinly slice crosswise.
5
Step 5
Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes.Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes.Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6
Step 6
Divide Brussels sprouts, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
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.
Have you made Figgy Balsamic Organic Chicken? Share your honest take on taste, portion size, cooking difficulty, and overall value. Your review helps other meal kit subscribers make better choices.
↓ Leave your rating and review in the comments below
FREE · 5 QUESTIONS · ~2 MIN
Find your meal kit in 2 minutes
Answer 5 quick questions. We'll match you to the top 3 from 24 services we track.
Be the first to rate this meal ↓ Opening I tracked my meal delivery spending through three summers. The pattern’s embarrassing: June hits, I promise myself I’ll meal prep and eat clean, then by July I’m ordering Chipotle at 9 PM because it’s 95 degrees and I can’t face turning on the stove. August? Full...
Be the first to rate this meal ↓ Opening I went vegan for 90 days while working 60-hour weeks. Not because I’m some wellness influencer with a meal prep Sunday ritual. because I wanted to see if it was actually possible without turning into the person who brings sad lettuce to every work lunch. The...
Be the first to rate this meal ↓ Opening I fed a family of six for three months using nothing but meal delivery services. My Costco membership gathered dust. My freezer became a staging area for Blue Apron boxes instead of bulk chicken thighs. The math shocked me. A family of six ordering Chipotle twice...
Be the first to rate this meal ↓ Opening I spent last summer testing every meal delivery service that promised to keep me eating clean while Nashville hit 95 degrees by 10 AM. The goal: figure out which services actually deliver fresh food that doesn’t wilt in transit, and which ones are just marketing “summer...
Be the first to rate this meal ↓ Opening I’ve cooked through a lot of meal kits trying to impress dates. Some worked. Some. did not. The difference between a fun couples’ cooking night and a kitchen disaster comes down to three things: timing (nobody wants to be chopping onions at 9 PM), difficulty (if...
Be the first to rate this meal ↓ Opening I spent three months ordering from every meal delivery service that claims to be “senior-friendly.” Some of them actually are. Most just slapped a stock photo of a smiling grandparent on their homepage and called it a day. Here’s what actually matters if you’re over 65...
Be the first to rate this meal ↓ Opening I spent three months feeding my nephew dinner from meal delivery services. He’s eight, picky as hell, and thinks vegetables are a personal attack. By week two, I had strong opinions. Here’s what I learned: most meal kits aren’t actually designed for kids. They’re designed for...
Be the first to rate this meal ↓ Opening I’ve spent more money on date night meal delivery than I care to admit. Not because I’m some kind of romantic. because I got tired of the same three restaurants and the “what do you want to eat” standoff that kills the vibe before you even...
Be the first to rate this meal ↓ Opening I tracked my mom’s Uber Eats spending for a month. $387. That number made me physically uncomfortable. She’s not ordering fancy stuff. just dinner because she’s exhausted after work and the idea of chopping vegetables sounds like a personal attack. The delivery apps know this. They...
Be the first to rate this meal ↓ Opening I spent $420 on a week of Sakara meals. That’s not a typo. $420 for five days of plant-based food delivered to my door in Brooklyn. The box showed up looking like it belonged in a Goop photo shoot, packed in compostable materials with little cards...
Paleo
Mediterranean
Low Carb
Keto
Pescatarian
Vegan
Vegetarian
⭐ Leave a Review