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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
Protein17% · 44g
Carbs44% · 116g
Fat39% · 46g
6g
Fiber
1370mg
Sodium
4g
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
65th pctl
More protein than 65% of 1,474 meals
Protein density
4g /100cal
Leaner than 25% of meals
vs Poultry average
35% heavier
This1100
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✓ 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
Chopped Chicken Breast
Apricot Jam
White Rice
Broccoli
White Wine Vinegar
Mini Cucumber
Sesame Seeds
Mayonnaise
Tempura Batter Mix
Scallions
Sriracha
Garlic Powder
Butter
Black Pepper
Salt
Sugar
Cooking Oil
Cooking Oil
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and halve cucumber lengthwise; thinly slice cucumber crosswise into half-moons. In a small bowl, combine sliced cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside.Trim and thinly slice scallions, separating whites from greens.
2
In a second small bowl, combine mayonnaise, jam, Sriracha, half the garlic powder, 1 tsp water (2 tsp for 4 servings), and a pinch of salt.Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute.Add rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes.Keep covered off heat until ready to serve.
3
While rice cooks, cut broccoli into 1-inch pieces if necessary. Toss on a baking sheet with a drizzle of oil, half the sesame seeds (save the rest for serving), salt, and pepper.Roast on top rack until golden brown and crispy, 15-20 minutes.Carefully toss with half the scallion greens.
4
Meanwhile, rinse shrimp* under cold water; pat very dry with paper towels. Season with salt.
In a large bowl, combine tempura mix, remaining garlic powder, ⅓ cup cold water (⅔ cup for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). TIP: If needed, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.Stir shrimp into batter until fully coated.
5
Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side.Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
6
Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper.Divide rice between bowls. Top with shrimp, quick pickles (draining first), and broccoli. Drizzle shrimp with sauce; sprinkle with remaining scallion greens and remaining sesame seeds. Serve.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and halve cucumber lengthwise; thinly slice cucumber crosswise into half-moons. In a small bowl, combine sliced cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside.Trim and thinly slice scallions, separating whites from greens.
2
Step 2
In a second small bowl, combine mayonnaise, jam, Sriracha, half the garlic powder, 1 tsp water (2 tsp for 4 servings), and a pinch of salt.Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute.Add rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes.Keep covered off heat until ready to serve.
3
Step 3
While rice cooks, cut broccoli into 1-inch pieces if necessary. Toss on a baking sheet with a drizzle of oil, half the sesame seeds (save the rest for serving), salt, and pepper.Roast on top rack until golden brown and crispy, 15-20 minutes.Carefully toss with half the scallion greens.
4
Step 4
Meanwhile, rinse shrimp* under cold water; pat very dry with paper towels. Season with salt.
In a large bowl, combine tempura mix, remaining garlic powder, ⅓ cup cold water (⅔ cup for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). TIP: If needed, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.Stir shrimp into batter until fully coated.
5
Step 5
Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side.Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
6
Step 6
Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper.Divide rice between bowls. Top with shrimp, quick pickles (draining first), and broccoli. Drizzle shrimp with sauce; sprinkle with remaining scallion greens and remaining sesame seeds. Serve.
HelloFresh leads the US meal-kit market with a rotating menu of 90+ weekly recipes across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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HelloFresh's Sweet Heat Chicken Tempura Bowls: 1100 calories, 44g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan. makes Sweet Heat Chicken Tempura Bowls one of the prepared options in 's rotating weekly lineup. The serving delivers 1100 calories alongside 44g of protein, placing it at about 55 percent of a typical daily calorie goal.
Bowls, also known as lawn bowls or lawn bowling, is a sport in which players try to roll their ball closest to a smaller ball. The bowls are shaped (biased), so that they follow a curved path when being rolled. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution55% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Sweet Heat Chicken Tempura Bowls?
Sweet Heat Chicken Tempura Bowls contains 1100 calories and 44 g of protein per serving, portioned as HelloFresh's Sweet Heat Chicken Tempura Bowls: 1100 calories, 44g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Sweet Heat Chicken Tempura Bowls?
Sweet Heat Chicken Tempura Bowls is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Chopped Chicken Breast
Apricot Jam
White Rice
Broccoli
White Wine Vinegar
Mini Cucumber
Sesame Seeds
Mayonnaise
Tempura Batter Mix
Scallions
Sriracha
Garlic Powder
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