under 650 calories

This delicious Panzanella Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Panzanella Salad with Roasted Butternut and Pepper

Diced Butternut Squash

unit(s) Red Onion

unit(s) Bell Pepper

unit(s) Ciabatta

Baby Plum Tomatoes

unit(s) Garlic Clove

Lemon

bunch(es) Flat Leaf Parsley

Rocket

Greek Style Salad Cheese

tbsp Olive Oil

Preheat your oven to 220°C/200°C fan/gas mark 7. Place the diced butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then use your hands to coat the squash in the oil and seasoning. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender and golden, 25-30 mins.

Meanwhile, halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Heat a drizzle of oil in a large frying pan on medium-low heat. When hot, add the onion and pepper to the pan. Gently cook, stirring occasionally, until the peppers and onion are soft, 15-20 mins.

While the veg softens, tear the ciabatta into small, bite-size pieces. Put the ciabatta onto another baking tray. Drizzle with oil and a pinch of salt, then toss to coat. Halve the tomatoes. When the squash has been cooking for about 15 mins, add the tomatoes to the squash tray with another drizzle of oil if needed. Gently toss together and pop back onto the top shelf. Slide the ciabatta tray onto the middle shelf and bake everything for the remaining time, 10-15 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Roughly chop the parsley (stalks and all).  In a large bowl, make your dressing by combining the olive oil for the dressing (see ingredients for amount), parsley, lemon zest and half the lemon juice. Season with salt, pepper and a pinch of sugar (if you have any). Mix well, then set aside

When the peppers are soft, stir in the garlic and cook for 1 min more. Remove from the heat and add to the bowl of dressing.  When ready, remove the veg and croutons from the oven, add to the dressing bowl and gently mix. Let it sit for a couple of mins (the ciabatta will absorb the flavours).

Add the rocket to the bowl with the roasted veg and croutons. Carefully stir through, then share the panzanella salad between your serving bowls and crumble the Greek style salad cheese over the top to finish. Enjoy!

These Pork Meatballs in Creamy Chive Sauce are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Pork Meatballs in Creamy Chive Sauce with Chips and Green Beans

Panko Breadcrumbs

Italian Style Herbs

bunch(es) Green Beans

Chives

unit(s) Chicken Stock Paste

Garlic Clove

Pork Mince

sachet(s) Creme Fraiche

Dried Italian Herbs

tbsp Potatoes

Water

Salt

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). In a large bowl, combine the Italian style herbs, breadcrumbs, water and salt for the breadcrumbs (see ingredients for both amounts), then add the pork mince and half the garlic. Season with pepper and mix together with your hands. Roll the mince into even-sized balls, 5 per person. Pop your meatballs onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

Trim the green beans. Roughly chop the chives (use scissors if easier). When the chips are halfway through cooking, turn them and add the meatballs to the top shelf of your oven. Bake until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

When 10 mins of baking time remain, bring a saucepan of water with 1/4 tsp salt to the boil. When boiling, add the beans and cook until tender, 3-5 mins. Once cooked, drain in a sieve and pop back into the pan, off the heat. Season with salt and pepper, add a knob of butter (if you have any), then cover with a lid or foil to keep warm. Set aside.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the remaining garlic and stir-fry until fragrant, 30 secs. Stir in the creme fraiche, chicken stock paste and water for the sauce (see ingredients for amount). Bring to the boil and simmer until slightly thickened, 1-2 mins. Once thickened, stir in three quarters of the chives. Season to taste with pepper, then remove from the heat.

When everything is ready, stir the cooked meatballs through the creamy sauce and warm through if necessary. Share the meatballs and sauce between your plates. Sprinkle over the remaining chives for those who&#39;d like them. Serve with the chips and green beans alongside. Enjoy!

This Crispy Panko Breaded Chicken and Mash is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Crispy Panko Breaded Chicken and Mash with Green Beans and Sweet Chilli Sauce

450 Potatoes

Green Beans

Chicken Breasts

64 Sweet Chilli Sauce

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the green beans. Sandwich each chicken fillet between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it's 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Combine the panko breadcrumbs and garlic salt in another bowl and season with salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Add the potatoes to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins. Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. Once hot, carefully lay the chicken into the pan, and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.

Pop the chicken onto a baking tray, then bake on the middle shelf of your own until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan. Peel and grate the garlic (or use a garlic press). Meanwhile, heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper. Cover with a lid to keep warm.

When everything is ready, serve the breaded chicken with the mash and green beans alongside. Spoon over as much sweet chilli sauce as you'd like. Enjoy!

Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.
The creamy mushroom sauce that cascades over juicy seared chicken makes this meal something special! (Okay, let’s not forget the velvety sour cream and garlic mashed potatoes, which might actually be why you’re here—no judgments!). Pile those creamy potatoes on the side, add a zingy, peppery arugula salad sprinkled with Parmesan for fresh crunch and pops of color, and you’re in for a sumptuously satisfying dinner.

Organic Chicken with Creamy Mushroom Sauce plus Garlic Mashed Potatoes & Arugula Salad

Potatoes

Cremini Mushrooms

Organic Chicken Cutlets

Flour

Sour Cream

Garlic Powder

unit Chicken Stock Concentrate

Arugula

Parmesan Cheese

Pepper

Cooking Oil

Butter

• Wash and dry produce.
• If desired, peel potatoes. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes.
• Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Keep covered off heat until ready to mash in Step 4.

• While potatoes cook, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Quarter lemon.

• Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about ½ inch thick. Season all over with salt and pepper.
• Sprinkle chicken all over with flour, pressing to adhere; shake off any excess.
• Heat a drizzle of oil in a large pan over medium-high heat. Add coated chicken; cook until browned and cooked through, 4-6 minutes per side. (For 4 servings, you may need to cook in batches.) Turn off heat; transfer chicken to a cutting board. Wipe out pan.

• Return pot with drained potatoes to low heat. Add half the sour cream, half the garlic powder, and 1 TBSP butter (2 TBSP for 4 servings). (You’ll use the rest of the sour cream and garlic powder in the next step.)
• Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms; season with remaining garlic powder and pepper. Cook, stirring, until softened, 2-4 minutes.
• Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a boil, then reduce to a low simmer. Cook, stirring, until slightly thickened, 2-3 minutes.
• Remove from heat. Stir in remaining sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.

• In a large bowl, toss arugula with a drizzle of olive oil, a squeeze of lemon juice, salt, and pepper until evenly coated. Taste and season with more salt and pepper if desired.

• Divide chicken, mashed potatoes, and salad between plates.
• Spoon mushroom sauce over chicken and mashed potatoes. Sprinkle Parmesan over salad. Serve with remaining lemon wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.

Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.
Tender chicken cutlets are wrapped in luscious prosciutto, seared to crisp up the prosciutto, then roasted with carrots and green beans. Spooned over top is a show-stopping gastrique with a sweet-and-sour base of caramelized brown sugar and red wine vinegar that's mixed with tart dried cherries, scallions, and butter for a complex flavor boost.

Prosciutto Organic Chicken  with Cherry Gastrique, Roasted Carrots & Green Beans

unit Scallions

Prosciutto

Brown Sugar

Cherries

Red Wine Vinegar

Carrots

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
• Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens; finely mince whites.

• Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.

• Pat chicken* dry with paper towels; season all over with pepper (prosciutto is salty and will season the chicken as it cooks together!).
• On a clean work surface, lay two slices of prosciutto side by side. Place one chicken cutlet along bottom of slices. Tightly roll prosciutto up around chicken. Repeat with remaining prosciutto and chicken.

• Heat a drizzle of oil in a large pan over medium-high heat. Add wrapped chicken; sear until browned and crispy, 2-3 minutes per side. Turn off heat; transfer to one side of a second baking sheet. Wipe out pan.
• Add green beans to empty side of sheet and toss with a drizzle of oil, salt, and pepper.
• Roast on top rack until chicken is cooked through and green beans are browned and tender, 15-18 minutes. Transfer chicken to a cutting board.

• When chicken has 6 minutes remaining, add brown sugar in a single layer (leave undisturbed) to pan used for chicken and heat over medium-high heat.
• Once brown sugar has melted, remove pan from heat; carefully add scallion whites, cherries, vinegar, stock concentrate, ½ cup water, and 1 TBSP butter (¾ cup water and 2 TBSP butter for 4 servings).

• Return heat under pan with gastrique mixture to medium-high heat; stir, scraping up caramelized sugar from bottom of pan (this will become easier as the liquid heats up!). Cook, stirring and gently scraping constantly, until sugar has completely dissolved. Simmer, stirring occasionally, until syrupy, 2-4 minutes more (don't reduce too much; it will keep thickening as it cools!).
• Turn off heat; stir in pepper and scallion greens.

• Slice chicken crosswise.
• Divide chicken, carrots, and green beans between plates. Spoon cherry gastrique over chicken and serve.
Poultry is fully cooked when internal temperature reaches 165°.

Simple, streamlined, and packed with veggies, this one-pan tilapia dinner is the perfect dish for busy weeknights. Gently steaming the tilapia over a simmering bed of tomato, kidney beans, and kale ensures the fish stays perfectly flaky and tender. Finish it off with a squeeze of fresh lemon juice to bring out this meal’s bright flavors.

One-Pan Organic Chicken with Red Beans & Kale plus Tomato & Lemon

Kale

unit Onion

Garlic

unit Tomato

unit Veggie Stock Concentrate

unit Kidney Beans

• Wash and dry produce.
• Halve, peel, and thinly slice onion. Peel and mince or grate garlic. Dice tomato into ½-inch pieces. Drain and rinse beans. Remove and discard any large stems from kale. Quarter lemon.

• Pat tilapia* dry with paper towels; season generously all over with salt and pepper. 
• Set aside until ready to use.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3-5 minutes. Add garlic and cook until fragrant, 30-60 seconds.
• Add tomato, beans, stock concentrates, ¼ cup water, and 2 TBSP butter (½ cup water and 4 TBSP butter for 4 servings). Stir to combine. Bring to a simmer.

• Once beans, veggies, and broth are simmering, add kale. Cover pan with lid. Cook, stirring occasionally, until kale has wilted, 2-3 minutes.
• Taste and season with salt and pepper.

• Place tilapia over beans and kale. Reduce heat to medium low. Cover pan with lid; simmer until fish is cooked through and easily flakes with a fork, 8-10 minutes more.

• Squeeze juice from one lemon wedge (two wedges for 4 servings) over tilapia.
• Divide tilapia and red beans and kale between plates; serve with remaining lemon wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.

These ground pork tacos taste slow-cooked, thanks to Southwest-style seasonings plus tomato paste for umami-packed richness, and savory onion and green pepper. It’s all stuffed into steamy tortillas with Monterey Jack cheese, pickled onion, tomato, and chipotle crema—basically, everything we crave on taco night and then some.

One-Pan Smoky Shrimp Tacos with Green Pepper, Pickled Onion & Monterey Jack Cheese

unit Long Green Pepper

Cilantro

White Wine Vinegar

Shrimp

Southwest Spice Blend

unit Tomato Paste

Chipotle Powder

Flour Tortillas

Monterey Jack Cheese

Sugar

• Wash and dry produce.
• Halve and peel onion; thinly slice one half and finely chop remaining. Core, deseed, and dice green pepper into ½-inch pieces. Dice tomato. Roughly chop cilantro.

• In a medium bowl, combine sliced onion, vinegar, 1 TBSP water, 2 tsp sugar, and salt (we used ½ tsp; 1 tsp for 4 servings). Stir until sugar and salt have mostly dissolved. Set aside to pickle, stirring occasionally, until ready to serve.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
• Transfer to a plate and set aside.

• Heat a drizzle of olive oil in same pan over medium-high heat. Add green pepper and chopped onion; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes.
• Return pork to pan along with Southwest Spice Blend, stock concentrate, half the tomato paste (all for 4 servings), and ¼ cup water (⅓ cup for 4). Cook, scraping up any browned bits from bottom of pan, until mixture is thickened and saucy, 1-2 minutes more.

• While filling cooks, in a small bowl, combine sour cream, a bit of onion pickling liquid to taste (start with ¼ tsp and add more if desired), and a pinch of chipotle powder (add more to taste if you like things spicy). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates; fill with pork filling, tomato, Monterey Jack, cilantro, pickled onion (draining first), and crema. TIP: Alternatively, put everything in individual serving bowls and let everyone assemble their own tacos!
Shellfish is fully cooked when internal temperature reaches 145°.

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