A mid-priced poultry that 13% lighter than the average poultry meal and ranks in the 58th percentile for protein.
Value4/5
Protein3/5
Lightness2/5
Ease5/5
👍 Best for
✓ Hitting protein goals✓ Busy weeknights✓ Poultry lovers
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
Protein24% · 42g
Carbs17% · 30g
Fat59% · 47g
7g
Fiber
510mg
Sodium
5.9g
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
58th pctl
More protein than 58% of 1,474 meals
Protein density
5.9g /100cal
Leaner than 77% of meals
vs Poultry average
13% lighter
This710
Avg812
🧾 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✓ 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
Dried Thyme
Israeli Couscous
Veggie Stock Concentrate
Brussels Sprouts
Shallot
Garlic
Orange
Kale
Panko Breadcrumbs
Red Wine Vinegar
Feta Cheese
Salt
Pepper
Cooking Oil
Butter
Olive Oil
Sugar
Chopped Chicken Breast
How to make it
1
• Heat a drizzle of oil in a small pot over high heat. Add half the thyme (you’ll use the rest later); cook, stirring frequently, until fragrant, 30-60 seconds. Stir in couscous, stock concentrate, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes.
• Stir in 1 TBSP butter (2 TBSP for 4) and let sit, uncovered, until slightly cooled.
2
• While couscous cooks, wash and dry produce.
• Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Peel orange, removing as much white pith as possible. Discard peel. Dice orange into ½-inch pieces.
3
• Heat a drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts and shallot; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts are bright green and softened, 4-6 minutes.
• Stir in half the garlic and cook, stirring, until fragrant, 1 minute more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
4
• While Brussels sprouts cook, remove and discard any large stems from kale; chop into bite-size pieces.
• In a large bowl, combine kale and a drizzle of olive oil (large drizzle for 4 servings). Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute.
• Add Brussels sprouts and toss to combine.
5
• Heat a drizzle of oil in pan used for Brussels sprouts over medium-high heat. Add panko, remaining garlic, and remaining thyme.
• Cook, stirring occasionally, until panko is golden and garlic is fragrant, 2-3 minutes. Transfer to a plate.
6
• In a small bowl, whisk together vinegar, 3 TBSP olive oil, and ¼ tsp sugar (6 TBSP olive oil and ½ tsp sugar for 4 servings); taste and season with salt and pepper.
• Add orange and couscous to bowl with veggies. Toss with as much dressing as you like.
7
• Divide salad between shallow bowls. Top with feta and garlicky panko and serve.
Poultry is fully cooked when internal temperature reaches 165°.
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• Heat a drizzle of oil in a small pot over high heat. Add half the thyme (you’ll use the rest later); cook, stirring frequently, until fragrant, 30-60 seconds. Stir in couscous, stock concentrate, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes.
• Stir in 1 TBSP butter (2 TBSP for 4) and let sit, uncovered, until slightly cooled.
2
Step 2
• While couscous cooks, wash and dry produce.
• Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Peel orange, removing as much white pith as possible. Discard peel. Dice orange into ½-inch pieces.
3
Step 3
• Heat a drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts and shallot; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts are bright green and softened, 4-6 minutes.
• Stir in half the garlic and cook, stirring, until fragrant, 1 minute more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
4
Step 4
• While Brussels sprouts cook, remove and discard any large stems from kale; chop into bite-size pieces.
• In a large bowl, combine kale and a drizzle of olive oil (large drizzle for 4 servings). Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute.
• Add Brussels sprouts and toss to combine.
5
Step 5
• Heat a drizzle of oil in pan used for Brussels sprouts over medium-high heat. Add panko, remaining garlic, and remaining thyme.
• Cook, stirring occasionally, until panko is golden and garlic is fragrant, 2-3 minutes. Transfer to a plate.
6
Step 6
• In a small bowl, whisk together vinegar, 3 TBSP olive oil, and ¼ tsp sugar (6 TBSP olive oil and ½ tsp sugar for 4 servings); taste and season with salt and pepper.
• Add orange and couscous to bowl with veggies. Toss with as much dressing as you like.
7
Step 7
• Divide salad between shallow bowls. Top with feta and garlicky panko and serve.
Poultry is fully cooked when internal temperature reaches 165°.
The best-known meal kit in the country, HelloFresh runs 90+ recipes a week spanning its Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy lines.
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Garlicky Chicken with Kale Salad, served HelloFresh's Garlicky Chicken with Kale Salad: 710 calories, 42g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan., is a prepared dish from . Each portion contains 710 calories and 42 grams of protein, covering roughly 36 percent of a standard 2,000 calorie daily target.
A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. [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 contribution36% 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 Garlicky Chicken with Kale Salad?
Garlicky Chicken with Kale Salad contains 710 calories and 42 g of protein per serving, portioned as HelloFresh's Garlicky Chicken with Kale Salad: 710 calories, 42g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Garlicky Chicken with Kale Salad?
Garlicky Chicken with Kale Salad is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Dried Thyme
Israeli Couscous
Veggie Stock Concentrate
Brussels Sprouts
Shallot
Garlic
Orange
Kale
Panko Breadcrumbs
Red Wine Vinegar
Feta Cheese
Salt
Pepper
Cooking Oil
Butter
Olive Oil
Sugar
Chopped Chicken Breast
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