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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Home Chef🔄 Availability checked weekly
Nutrition per serving
Protein29% · 45g
Carbs27% · 42g
Fat44% · 30g
3g
Fiber
1750mg
Sodium
7.3g
Protein / 100 cal
Per serving, as packaged by Home Chef. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
68th pctl
More protein than 68% of 1,474 meals
Protein density
7.3g /100cal
Leaner than 93% of meals
vs Meal Kit average
17% heavier
This620
Avg532
🧾 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
12 oz. Boneless Skinless Chicken Breasts
10 oz. Cooked Diced Potatoes
2 oz. Light Sour Cream
1½ oz. Buffalo Wing Sauce
1 oz. Cream Cheese
1 oz. Shredded Cheddar Cheese
¾ oz. Roasted Garlic & Herb Butter
¼ cup Panko Breadcrumbs
1 tsp. Buttermilk-Dill Seasoning
½ tsp. Garlic Pepper
How to make it
1
Drain the potatoes. In a provided tray, combine the potatoes, 1 tablespoon olive oil, and garlic pepper; spread into a single layer. Bake uncovered at 450°F for 15 minutes. Continue with the recipe while the potatoes bake.
2
Pat the chicken dry. In a mixing bowl, combine the softened cream cheese and half the Buffalo sauce (use less if spice-averse; reserve the rest for serving). After 15 minutes, carefully remove the potatoes from the oven and reduce the temperature to 425°F. Push the potatoes to one side. Place the chicken on the empty side and spread evenly with the cream cheese mixture, then top with the shredded cheese and panko, pressing gently to adhere. Spray with cooking spray.
3
Bake uncovered until the potatoes are crispy and the chicken reaches 165°F, 20-25 minutes. Meanwhile, stir together the sour cream, buttermilk-dill seasoning, and 1 tsp. water for the crema (add more water 1 tsp. at a time if too thick). Remove from the oven. Stir the softened butter into the potatoes until melted. Divide between plates. Top the chicken with the remaining Buffalo sauce (to taste) and serve the crema on the side.
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