A mid-priced poultry that 14% lighter than the average poultry meal and ranks in the 71th 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
Protein26% · 46g
Carbs31% · 55g
Fat43% · 34g
6g
Fiber
400mg
Sodium
6.6g
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
71th pctl
More protein than 71% of 1,474 meals
Protein density
6.6g /100cal
Leaner than 87% of meals
vs Poultry average
14% lighter
This700
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
Sour Cream
Chicken Cutlets
Fry Seasoning
Potato
Baby Broccoli
Chicken Stock Concentrate
Lemon
Flour
Shallot
Cooking Oil
Butter
How to make it
1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice potatoes into ½-inch pieces. Trim thick ends from baby broccoli. Zest and quarter lemon (for 4, zest one lemon and quarter both). Halve, peel, and mince shallot.
2
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup cooking liquid (1 cup for 4 servings), then drain.
Return potatoes to pot and keep covered, off heat until ready to mash in Step 7.
3
While potatoes cook, toss baby broccoli on one side of a baking sheet with a drizzle of oil, lemon zest, half the Fry Seasoning, salt, and pepper (for 4 servings, spread broccoli out across entire sheet).
Roast on top rack for 8 minutes (you'll add more to the sheet then).
4
While broccoli roasts, pat pork* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned all over, 6-8 minutes.
Turn off heat.
5
Once broccoli has roasted 8 minutes, remove sheet from oven. Carefully transfer pork to empty side. Return to top rack and roast until broccoli is tender and pork is cooked through, 8-12 minutes. (For 4 servings, leave broccoli roasting; add pork to a second sheet and roast on middle rack.)
Wipe out pan used for pork and let rest at least 5 minutes.
6
Heat a drizzle of oil in pan used for pork over medium heat. Add shallot; cook, stirring often, until softened and fragrant, 1-2 minutes.
Stir in flour, stock concentrate, ⅓ cup water, and a squeeze of lemon juice (⅔ cup water and two squeezes for 4 servings). Bring to a simmer and cook until liquid is reduced by half, 2-3 minutes.
Turn off heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
7
Return pot with potatoes to low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash, until smooth and creamy, adding splashes of reserved cooking liquid as needed. Season with salt and pepper.
Thinly slice pork crosswise.
Divide pork, mashed potatoes, and baby broccoli between plates. Top pork and potatoes with shallot gravy. Serve with remaining lemon wedges on the side.
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice potatoes into ½-inch pieces. Trim thick ends from baby broccoli. Zest and quarter lemon (for 4, zest one lemon and quarter both). Halve, peel, and mince shallot.
2
Step 2
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup cooking liquid (1 cup for 4 servings), then drain.
Return potatoes to pot and keep covered, off heat until ready to mash in Step 7.
3
Step 3
While potatoes cook, toss baby broccoli on one side of a baking sheet with a drizzle of oil, lemon zest, half the Fry Seasoning, salt, and pepper (for 4 servings, spread broccoli out across entire sheet).
Roast on top rack for 8 minutes (you'll add more to the sheet then).
4
Step 4
While broccoli roasts, pat pork* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned all over, 6-8 minutes.
Turn off heat.
5
Step 5
Once broccoli has roasted 8 minutes, remove sheet from oven. Carefully transfer pork to empty side. Return to top rack and roast until broccoli is tender and pork is cooked through, 8-12 minutes. (For 4 servings, leave broccoli roasting; add pork to a second sheet and roast on middle rack.)
Wipe out pan used for pork and let rest at least 5 minutes.
6
Step 6
Heat a drizzle of oil in pan used for pork over medium heat. Add shallot; cook, stirring often, until softened and fragrant, 1-2 minutes.
Stir in flour, stock concentrate, ⅓ cup water, and a squeeze of lemon juice (⅔ cup water and two squeezes for 4 servings). Bring to a simmer and cook until liquid is reduced by half, 2-3 minutes.
Turn off heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
7
Step 7
Return pot with potatoes to low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash, until smooth and creamy, adding splashes of reserved cooking liquid as needed. Season with salt and pepper.
Thinly slice pork crosswise.
Divide pork, mashed potatoes, and baby broccoli between plates. Top pork and potatoes with shallot gravy. Serve with remaining lemon wedges on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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Roasted Chicken with Lemony Baby Broccoli (HelloFresh's Roasted Chicken with Lemony Baby Broccoli: 700 calories, 46g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . One serving provides 700 calories with 46 g of protein, representing about 35 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. [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
700Calories
46gProtein
55gCarbs
34gFat
6gFiber
400mgSodium
Daily calorie contribution35% 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 Roasted Chicken with Lemony Baby Broccoli?
Roasted Chicken with Lemony Baby Broccoli contains 700 calories and 46 g of protein per serving, portioned as HelloFresh's Roasted Chicken with Lemony Baby Broccoli: 700 calories, 46g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Roasted Chicken with Lemony Baby Broccoli?
Roasted Chicken with Lemony Baby Broccoli is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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