A mid-priced poultry that 20% lighter than the average poultry meal and ranks in the 68th percentile for protein.
Value4/5
Protein4/5
Lightness3/5
Ease5/5
👍 Best for
✓ Hitting protein goals✓ Busy weeknights✓ 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% · 45g
Carbs40% · 65g
Fat32% · 23g
4g
Fiber
650mg
Sodium
6.9g
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
68th pctl
More protein than 68% of 1,474 meals
Protein density
6.9g /100cal
Leaner than 90% of meals
vs Poultry average
20% lighter
This650
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✓ 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
Jasmine Rice
Chicken Stock Concentrate
Garlic
Chili Powder
Broccoli
Red Pepper Jam
Chicken Cutlets
Lime
Scallions
Garlic Powder
Salt
Black Pepper
Cooking Oil
Butter
Olive Oil
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.Peel and mince or grate garlic. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime.
2
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add garlic and half the chili powder to pot. Cook, stirring, until fragrant, 1-2 minutes.Add rice, half the stock concentrates (you’ll use the rest later), ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3
Toss broccoli on a baking sheet with a drizzle of olive oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes. TIP: Check broccoli after 10 minutes for doneness.
4
Meanwhile, pat pork* dry with paper towels; season generously with salt and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 3-5 minutes per side (for thick pork chops, cook 1-2 minutes more on second side). Transfer pork to a plate. TIP: Wipe out any burned bits from pan. Swap in chicken* for pork; cook until cooked through, 3-5 minutes per side.
5
Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining chili powder; cook, stirring, until softened and fragrant, 1 minute.Stir in ¼ cup water (⅓ cup for 4 servings), jam, and remaining stock concentrate. Cook, stirring and scraping up any browned bits from bottom of pan, until thickened, 2-3 minutes.Remove pan from heat. Stir in ½ TBSP butter (1 TBSP for 4) and a squeeze of lime juice. Season with salt and pepper.
6
Return pork and any resting juices to pan with sauce; turn a few times to coat. Transfer pork to a cutting board; slice crosswise.
7
Fluff rice with a fork. Stir in lime zest, half the scallion greens, and a squeeze of lime juice. Season with salt and pepper.Divide pork, rice, and broccoli between plates. Spoon remaining pan sauce over pork; garnish with remaining scallion greens. Top broccoli with a squeeze of lime juice. Serve.Add chicken to pan with sauce and turn to coat. Slice chicken crosswise.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.Peel and mince or grate garlic. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime.
2
Step 2
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add garlic and half the chili powder to pot. Cook, stirring, until fragrant, 1-2 minutes.Add rice, half the stock concentrates (you’ll use the rest later), ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3
Step 3
Toss broccoli on a baking sheet with a drizzle of olive oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes. TIP: Check broccoli after 10 minutes for doneness.
4
Step 4
Meanwhile, pat pork* dry with paper towels; season generously with salt and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 3-5 minutes per side (for thick pork chops, cook 1-2 minutes more on second side). Transfer pork to a plate. TIP: Wipe out any burned bits from pan. Swap in chicken* for pork; cook until cooked through, 3-5 minutes per side.
5
Step 5
Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining chili powder; cook, stirring, until softened and fragrant, 1 minute.Stir in ¼ cup water (⅓ cup for 4 servings), jam, and remaining stock concentrate. Cook, stirring and scraping up any browned bits from bottom of pan, until thickened, 2-3 minutes.Remove pan from heat. Stir in ½ TBSP butter (1 TBSP for 4) and a squeeze of lime juice. Season with salt and pepper.
6
Step 6
Return pork and any resting juices to pan with sauce; turn a few times to coat. Transfer pork to a cutting board; slice crosswise.
7
Step 7
Fluff rice with a fork. Stir in lime zest, half the scallion greens, and a squeeze of lime juice. Season with salt and pepper.Divide pork, rice, and broccoli between plates. Spoon remaining pan sauce over pork; garnish with remaining scallion greens. Top broccoli with a squeeze of lime juice. Serve.Add chicken to pan with sauce and turn to coat. Slice chicken crosswise.
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Red Pepper Jam Chicken (HelloFresh's Red Pepper Jam Chicken: 650 calories, 45g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . One serving provides 650 calories with 45 g of protein, representing about 33 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
The chicken is a domesticated form of the red junglefowl, originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is one of the most common and widespread domesticated animals in the world. [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
650Calories
45gProtein
65gCarbs
23gFat
4gFiber
650mgSodium
Daily calorie contribution33% 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 Red Pepper Jam Chicken?
Red Pepper Jam Chicken contains 650 calories and 45 g of protein per serving, portioned as HelloFresh's Red Pepper Jam Chicken: 650 calories, 45g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Red Pepper Jam Chicken?
Red Pepper Jam Chicken is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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