A mid-priced pork that 20% lighter than the average pork meal and ranks in the 85th percentile for protein.
Value4/5
Protein5/5
Lightness2/5
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
Protein27% · 52g
Carbs28% · 55g
Fat45% · 39g
5g
Fiber
1100mg
Sodium
6.8g
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
6.8g /100cal
Leaner than 89% of meals
vs Pork average
20% lighter
This770
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
Potatoes
Asparagus
Fig Jam
Chives
Chicken Demi-Glace
Herbes de Provence
Chicken Cutlets
Prosciutto
Shallot
Black Pepper
Cooking Oil
Butter
Salt
How to make it
1
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain.Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 5.)
2
While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer; cook until browned and crispy, 2-3 minutes per side. TIP: If prosciutto starts to brown too quickly, reduce heat to medium. Turn off heat; transfer prosciutto to a paper-towel-lined plate. Wipe out pan.
3
Trim and discard woody bottom ends from asparagus. Halve, peel, and mince half the shallot (all for 4 servings). Finely chop chives.
4
Pat chicken* dry with paper towels; season all over with half the herbes de Provence (all for 4 servings), salt, and pepper.Heat a drizzle of oil in pan used for prosciutto over high heat. Add chicken and sear until golden brown, 2 minutes per side. Turn off heat; transfer chicken to one side of a baking sheet. Wipe out pan and let cool slightly.Toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper.Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 12-14 minutes. Transfer chicken to a cutting board.
5
To pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired.Heat 1 TBSP butter (2 TBSP for 4) and a drizzle of oil in pan used for chicken over medium heat. Add minced shallot and cook, stirring occasionally, until fragrant, 1-2 minutes.Reduce heat to low and whisk in ¼ cup water (½ cup for 4), jam, and demi-glace. Bring to a simmer, then cook, whisking constantly, until slightly thickened, 1-2 minutes more.
6
Slice chicken crosswise.Divide chicken, asparagus, and mashed potatoes between plates. Spoon pan sauce over chicken and crumble prosciutto over potatoes. Garnish everything with chives and serve.
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Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain.Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 5.)
2
Step 2
While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer; cook until browned and crispy, 2-3 minutes per side. TIP: If prosciutto starts to brown too quickly, reduce heat to medium. Turn off heat; transfer prosciutto to a paper-towel-lined plate. Wipe out pan.
3
Step 3
Trim and discard woody bottom ends from asparagus. Halve, peel, and mince half the shallot (all for 4 servings). Finely chop chives.
4
Step 4
Pat chicken* dry with paper towels; season all over with half the herbes de Provence (all for 4 servings), salt, and pepper.Heat a drizzle of oil in pan used for prosciutto over high heat. Add chicken and sear until golden brown, 2 minutes per side. Turn off heat; transfer chicken to one side of a baking sheet. Wipe out pan and let cool slightly.Toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper.Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 12-14 minutes. Transfer chicken to a cutting board.
5
Step 5
To pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired.Heat 1 TBSP butter (2 TBSP for 4) and a drizzle of oil in pan used for chicken over medium heat. Add minced shallot and cook, stirring occasionally, until fragrant, 1-2 minutes.Reduce heat to low and whisk in ¼ cup water (½ cup for 4), jam, and demi-glace. Bring to a simmer, then cook, whisking constantly, until slightly thickened, 1-2 minutes more.
6
Step 6
Slice chicken crosswise.Divide chicken, asparagus, and mashed potatoes between plates. Spoon pan sauce over chicken and crumble prosciutto over potatoes. Garnish everything with chives and serve.
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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puts Herbed Chicken with Roasted Asparagus on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 770 calories per serving and 52 g of protein, the numbers fit most balanced eating frameworks without adjustment.
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
770Calories
52gProtein
55gCarbs
39gFat
5gFiber
1100mgSodium
Daily calorie contribution39% 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 Herbed Chicken with Roasted Asparagus?
Herbed Chicken with Roasted Asparagus contains 770 calories and 52 g of protein per serving.
Which meal service offers Herbed Chicken with Roasted Asparagus?
Herbed Chicken with Roasted Asparagus is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Sour Cream
Potatoes
Asparagus
Fig Jam
Chives
Chicken Demi-Glace
Herbes de Provence
Chicken Cutlets
Prosciutto
Shallot
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