A mid-priced poultry that 35% lighter than the average poultry meal and ranks in the 71th percentile for protein.
Value4/5
Protein4/5
Lightness4/5
Ease5/5
👍 Best for
✓ Hitting protein goals✓ Busy weeknights✓ Lower-carb plans✓ 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
Protein34% · 46g
Carbs16% · 21g
Fat50% · 30g
6g
Fiber
590mg
Sodium
8.7g
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
8.7g /100cal
Leaner than 98% 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
Broccoli
Asparagus
Cream Cheese
Garlic
Mushroom Stock Concentrate
Monterey Jack Cheese
Chicken Cutlets
Tomato
Carrot
Tuscan Heat Spice
Olive Oil
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Cut broccoli into bite-size pieces if necessary. Peel and mince or grate garlic. Dice tomato into ¼-inch pieces.
2
Toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack for 5 minutes (you’ll add the broccoli then).
3
Once carrots have roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on empty side with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss broccoli on a second baking sheet; roast broccoli on top rack and carrots on middle rack.)Return sheet to top rack and roast until veggies are browned and tender, 15-20 minutes.
4
Meanwhile, pat chicken* dry with paper towels and season all over with ½ tsp Tuscan Heat Spice (1 tsp for 4 servings), 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 starts to brown too quickly, reduce heat to medium and add a splash or two of water.Turn off heat; transfer to a cutting board to rest. Wipe out pan.
5
Heat a drizzle of oil in same pan over medium-high heat. Add garlic and tomato. Cook, stirring, until fragrant and softened, 30-60 seconds.Stir in cream cheese, stock concentrate, half the Monterey Jack, ½ cup water (1 cup for 4 servings), and a pinch of Tuscan Heat Spice (we used ¼ tsp; about ⅓ tsp for 4) until melted and combined. Cook, stirring occasionally, until sauce has thickened, 1-3 minutes.Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6
When veggies are almost done, remove sheet from oven. Carefully push broccoli into two bunches on sheet and sprinkle with remaining Monterey Jack (for 4 servings, remove sheet with broccoli from oven and carefully push broccoli into four bunches). Return to top rack and roast until cheese melts, 2-3 minutes.Slice chicken crosswise.Divide chicken, broccoli, and carrots between plates. Spoon sauce over chicken and serve.
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Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Cut broccoli into bite-size pieces if necessary. Peel and mince or grate garlic. Dice tomato into ¼-inch pieces.
2
Step 2
Toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack for 5 minutes (you’ll add the broccoli then).
3
Step 3
Once carrots have roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on empty side with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss broccoli on a second baking sheet; roast broccoli on top rack and carrots on middle rack.)Return sheet to top rack and roast until veggies are browned and tender, 15-20 minutes.
4
Step 4
Meanwhile, pat chicken* dry with paper towels and season all over with ½ tsp Tuscan Heat Spice (1 tsp for 4 servings), 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 starts to brown too quickly, reduce heat to medium and add a splash or two of water.Turn off heat; transfer to a cutting board to rest. Wipe out pan.
5
Step 5
Heat a drizzle of oil in same pan over medium-high heat. Add garlic and tomato. Cook, stirring, until fragrant and softened, 30-60 seconds.Stir in cream cheese, stock concentrate, half the Monterey Jack, ½ cup water (1 cup for 4 servings), and a pinch of Tuscan Heat Spice (we used ¼ tsp; about ⅓ tsp for 4) until melted and combined. Cook, stirring occasionally, until sauce has thickened, 1-3 minutes.Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6
Step 6
When veggies are almost done, remove sheet from oven. Carefully push broccoli into two bunches on sheet and sprinkle with remaining Monterey Jack (for 4 servings, remove sheet with broccoli from oven and carefully push broccoli into four bunches). Return to top rack and roast until cheese melts, 2-3 minutes.Slice chicken crosswise.Divide chicken, broccoli, and carrots between plates. Spoon sauce over chicken and serve.
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Among the prepared dishes in 's lineup, Tuscan-Spiced Chicken & Cheesy Asparagus is one of the more straightforward options to prepare. It comes in at 530 calories per serving, with 46g protein, enough to cover roughly 27 percent of a 2,000 calorie day.
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
530Calories
46gProtein
21gCarbs
30gFat
6gFiber
590mgSodium
Daily calorie contribution27% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
Keto and low-carb plans
Weight management
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Tuscan-Spiced Chicken & Cheesy Asparagus?
Tuscan-Spiced Chicken & Cheesy Asparagus contains 530 calories and 46 g of protein per serving.
Which meal service offers Tuscan-Spiced Chicken & Cheesy Asparagus?
Tuscan-Spiced Chicken & Cheesy Asparagus is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Broccoli
Asparagus
Cream Cheese
Garlic
Mushroom Stock Concentrate
Monterey Jack Cheese
Chicken Cutlets
Tomato
Carrot
Tuscan Heat Spice
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