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✅ 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
Protein13% · 29g
Carbs35% · 80g
Fat52% · 54g
15g
Fiber
750mg
Sodium
3.2g
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
14th pctl
More protein than 14% of 1,474 meals
Protein density
3.2g /100cal
Leaner than 9% of meals
vs Other average
22% heavier
This910
Avg747
🧾 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✓ 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
Sunflower Seeds
Crème Fraîche
Kale
Black Peppercorns
Chicken Stock Concentrate
Sweet Potato
Tofu
Honey Dijon Dressing
Parmesan Cheese
Dried Cranberries
Apple
Garlic Powder
Shallot
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Slice sweet potatoes into ¼-inch-thick rounds. Remove and discard any large stems from kale; chop into bite-size pieces. Halve, peel, and finely dice half the shallot (whole shallot for 4 servings). Place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin.
2
In a large bowl, toss sweet potatoes with a large drizzle of oil, half the garlic powder (you’ll use the rest later), a couple big pinches of salt, and pepper.Arrange on a baking sheet in a single layer. Roast on the top rack until browned and cooked through, 20-25 minutes.
3
While sweet potatoes roast, place kale in bowl used for sweet potatoes and lightly season with salt.Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. (TIP: To make kale even more tender, add a drizzle of olive oil along with the salt before massaging.) Set aside.
4
Pat chicken* dry with paper towels and season all over with remaining garlic powder, salt, and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium and cover after chicken is flipped. Transfer chicken to a cutting board and tent with foil. Turn off heat; rinse and wipe out pan.
5
Heat a drizzle of oil in same pan over medium heat. Add minced shallot; cook, stirring occasionally, until lightly browned, 2-3 minutes.Add ¼ cup water (½ cup for 4 servings), stock concentrate, and ½ tsp crushed peppercorns (1 tsp for 4) and bring to a simmer; cook, stirring occasionally, until thickened, 1-3 minutes. (Save the remaining crushed peppercorns for another use.) Remove from heat.Stir in crème fraîche, half the dressing, and 1 TBSP butter (2 TBSP for 4) until butter is melted. Taste and season with salt.
6
Halve, core, and thinly slice apple.To bowl with kale, add apple, cranberries, sunflower seeds, half the Parmesan, and remaining dressing to taste; toss to coat. Taste and season with salt and pepper.
7
Thinly slice chicken crosswise.Divide chicken, sweet potatoes, and salad between plates. Spoon sauce over chicken. Sprinkle remaining Parmesan over salad and serve.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Slice sweet potatoes into ¼-inch-thick rounds. Remove and discard any large stems from kale; chop into bite-size pieces. Halve, peel, and finely dice half the shallot (whole shallot for 4 servings). Place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin.
2
Step 2
In a large bowl, toss sweet potatoes with a large drizzle of oil, half the garlic powder (you’ll use the rest later), a couple big pinches of salt, and pepper.Arrange on a baking sheet in a single layer. Roast on the top rack until browned and cooked through, 20-25 minutes.
3
Step 3
While sweet potatoes roast, place kale in bowl used for sweet potatoes and lightly season with salt.Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. (TIP: To make kale even more tender, add a drizzle of olive oil along with the salt before massaging.) Set aside.
4
Step 4
Pat chicken* dry with paper towels and season all over with remaining garlic powder, salt, and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium and cover after chicken is flipped. Transfer chicken to a cutting board and tent with foil. Turn off heat; rinse and wipe out pan.
5
Step 5
Heat a drizzle of oil in same pan over medium heat. Add minced shallot; cook, stirring occasionally, until lightly browned, 2-3 minutes.Add ¼ cup water (½ cup for 4 servings), stock concentrate, and ½ tsp crushed peppercorns (1 tsp for 4) and bring to a simmer; cook, stirring occasionally, until thickened, 1-3 minutes. (Save the remaining crushed peppercorns for another use.) Remove from heat.Stir in crème fraîche, half the dressing, and 1 TBSP butter (2 TBSP for 4) until butter is melted. Taste and season with salt.
6
Step 6
Halve, core, and thinly slice apple.To bowl with kale, add apple, cranberries, sunflower seeds, half the Parmesan, and remaining dressing to taste; toss to coat. Taste and season with salt and pepper.
7
Step 7
Thinly slice chicken crosswise.Divide chicken, sweet potatoes, and salad between plates. Spoon sauce over chicken. Sprinkle remaining Parmesan over salad and serve.
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Peppercorn Dijon Tofu (HelloFresh's Peppercorn Dijon Tofu: 910 calories, 29g protein Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . One serving provides 910 calories with 29 g of protein, representing about 46 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
Tofu or bean curd is a food prepared by pressing the curds of coagulated soy milk into solid white blocks of varying softness: 'silken', 'soft', 'firm', and 'extra firm'. [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
910Calories
29gProtein
80gCarbs
54gFat
15gFiber
750mgSodium
Daily calorie contribution46% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Peppercorn Dijon Tofu?
Peppercorn Dijon Tofu contains 910 calories and 29 g of protein per serving, portioned as HelloFresh's Peppercorn Dijon Tofu: 910 calories, 29g protein Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Peppercorn Dijon Tofu?
Peppercorn Dijon Tofu is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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