A mid-priced poultry that 35% lighter than the average poultry meal and ranks in the 58th percentile for protein.
Value4/5
Protein3/5
Lightness4/5
Ease5/5
👍 Best for
✓ Hitting protein goals✓ Busy weeknights✓ Beginner cooks✓ Poultry lovers
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
Protein32% · 42g
Carbs28% · 37g
Fat40% · 23g
6g
Fiber
420mg
Sodium
7.9g
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
58th pctl
More protein than 58% of 1,474 meals
Protein density
7.9g /100cal
Leaner than 96% of meals
vs Poultry average
35% lighter
This530
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
Fry Seasoning
Balsamic Vinegar
Spinach
Crème Fraîche
Cream Cheese
Rosemary
Fig Jam
Beef Stock Concentrate
Fingerling Potatoes
Parmesan Cheese Block
Chicken Cutlets
Garlic Powder
Shallot
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.Halve potatoes lengthwise. Strip rosemary leaves from stems; discard stems and finely chop leaves until you have ½ tsp (1 tsp for 4 servings). Halve, peel, and finely chop shallot.Using a zester or on the smallest holes of a box grater, grate Parmesan onto a small plate; set aside for Step 4.
2
Toss potatoes on a baking sheet with a large drizzle of oil, chopped rosemary, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.Roast on top rack until browned and tender, 20-25 minutes.
3
Meanwhile, pat steak* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, undisturbed, 1 minute per side.Reduce heat to medium and cook to desired doneness, 2-4 minutes more per side. TIP: For thicker steaks, you may need to cook longer. If your pan is ovenproof, transfer steak to the middle oven rack (or simply continue cooking on the stovetop) until it reaches your desired doneness.Turn off heat; transfer steak to a cutting board. Wipe out pan.
4
Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add half the shallot, salt, and pepper. Cook, stirring constantly, until softened, 30-60 seconds.Add a handful of spinach and cook, stirring, to slightly wilt. Repeat with remaining spinach in batches.Once all the spinach is mostly wilted, stir in garlic powder, crème fraîche, cream cheese, and 2 TBSP water (4 TBSP for 4). Cook, stirring occasionally, until sauce is smooth and creamy.Turn off heat; stir in Parmesan. Season to taste with salt and pepper if desired.Turn off heat; stir in grated Parmesan. Season to taste with salt and pepper, if desired.
5
Heat a drizzle of oil in pan used for steak over medium-high heat. Add remaining shallot and cook, stirring, until softened, 1-2 minutes.Stir in ¼ cup water (⅓ cup for 4 servings), vinegar, jam, and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 2-3 minutes.Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper to taste.
6
Thinly slice steak against the grain.Stir creamed spinach to recombine.Divide steak, spinach, and potatoes between plates. Spoon sauce over steak and serve.
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Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.Halve potatoes lengthwise. Strip rosemary leaves from stems; discard stems and finely chop leaves until you have ½ tsp (1 tsp for 4 servings). Halve, peel, and finely chop shallot.Using a zester or on the smallest holes of a box grater, grate Parmesan onto a small plate; set aside for Step 4.
2
Step 2
Toss potatoes on a baking sheet with a large drizzle of oil, chopped rosemary, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.Roast on top rack until browned and tender, 20-25 minutes.
3
Step 3
Meanwhile, pat steak* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, undisturbed, 1 minute per side.Reduce heat to medium and cook to desired doneness, 2-4 minutes more per side. TIP: For thicker steaks, you may need to cook longer. If your pan is ovenproof, transfer steak to the middle oven rack (or simply continue cooking on the stovetop) until it reaches your desired doneness.Turn off heat; transfer steak to a cutting board. Wipe out pan.
4
Step 4
Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add half the shallot, salt, and pepper. Cook, stirring constantly, until softened, 30-60 seconds.Add a handful of spinach and cook, stirring, to slightly wilt. Repeat with remaining spinach in batches.Once all the spinach is mostly wilted, stir in garlic powder, crème fraîche, cream cheese, and 2 TBSP water (4 TBSP for 4). Cook, stirring occasionally, until sauce is smooth and creamy.Turn off heat; stir in Parmesan. Season to taste with salt and pepper if desired.Turn off heat; stir in grated Parmesan. Season to taste with salt and pepper, if desired.
5
Step 5
Heat a drizzle of oil in pan used for steak over medium-high heat. Add remaining shallot and cook, stirring, until softened, 1-2 minutes.Stir in ¼ cup water (⅓ cup for 4 servings), vinegar, jam, and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 2-3 minutes.Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper to taste.
6
Step 6
Thinly slice steak against the grain.Stir creamed spinach to recombine.Divide steak, spinach, and potatoes between plates. Spoon sauce over steak and serve.
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HelloFresh's Rosemary Fig Chicken: 530 calories, 42g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan. makes Rosemary Fig Chicken one of the prepared options in 's rotating weekly lineup. The serving delivers 530 calories alongside 42g of protein, placing it at about 27 percent of a typical daily calorie goal.
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
530Calories
42gProtein
37gCarbs
23gFat
6gFiber
420mgSodium
Daily calorie contribution27% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
Weight management
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Rosemary Fig Chicken?
Rosemary Fig Chicken contains 530 calories and 42 g of protein per serving, portioned as HelloFresh's Rosemary Fig Chicken: 530 calories, 42g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Rosemary Fig Chicken?
Rosemary Fig Chicken is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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