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Plated Subscription Box Review + Coupon – November 2017

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Plated box

Plated is a weekly meal kit delivery subscription that delivers you pre-portioned ingredients and recipes to help you make chef-designed recipes at home. They offer different weekly menus and randomly pick recipes for you based on preferences you submit when you sign up. If you’d rather pick your own recipes from the weekly menu, it’s easy to hop in and change your order on their website or their handy-dandy app.

open plated box

Plated is committed to using sustainably sourced seafood, seasonal produce, and meat that’s free from antibiotics and added hormones. Like most meal kits, Plated won’t include standard pantry items (think salt, pepper, olive oil). They will, however, email you to let you know what pantry items you should have on hand for that week’s box. Prep time and dietary details are listed in each recipe. And if you love a recipe, you can rate it and download a digital recipe card via your online account. (Highly rated recipes sometimes come back as “Encore” recipes for you to order again, so don’t forget to leave your star rating each week!)

recycled packing material inside plated box

My Subscription Addiction paid for this box. (Check out the review process post to learn more about how we review boxes.)

kale inside plated box

This review is for the 2 recipes (4 plates) plan, which cost $48.00 per week (+ $6.00 shipping). I chose to have chicken, beef, shellfish, and fish as options to include in my recipes.

full contents of plated box

The Subscription Box: Plated

The Cost: Recipes begin at $12.00 per plate:

  • 2 recipes (4 plates)= $48.00 per week (+ $6.00 shipping)
  • 3 recipes (6 plates)= $72.00 per week (with free shipping)
  • 4 recipes (8 total plates)= $96.00 per week (with free shipping)
  • Dessert costs $4.00 per serving (available after your first order)

COUPON: Get 50% off your first week of Plated with any subscription plan (up to a $79.60 value)

The Products: All of the pre-portioned fresh and seasonal ingredients you need to make chef-designed recipes at home in your own kitchen.

Ships to: 95% of the U.S. (Currently, Plated does not ship to Hawaii and Alaska, and there are also a few cities in Texas, including San Antonio, Corpus Christi, Laredo, and Midland, where they don’t yet ship.)

Good to know: Plated was recently purchased by Albertsons.

Check out all of our Plated Reviews and discover more meal boxes in the Meal Subscription Box Directory!

Keep Track of Your Subscriptions: Add this box to your subscription list or wishlist!

ingredients for pan-roasted chicken with brussels sprout gratin and apple cider pan sauce in bags

Plated sends each meal mostly packaged together in a plastic bag, except for meat and any larger produce that may not fit (like this HUGE dinosaur kale). Each individually wrapped item is marked with the meal it belongs to so you can organize them in your refrigerator upon unpacking.

full ingredients for pan-roasted chicken with brussels sprout gratin and apple cider pan sauce laid out

Pan-Roasted Chicken with Brussels Sprout Gratin and Apple Cider Pan Sauce

Calories per Serving: 830

Total Prep and Cook Time (listed): 40-50 minutes

Actual Time: 60 minutes

recipe card for ingredients for pan-roasted chicken with brussels sprout gratin and apple cider pan sauce

Plated recipe cards come with a short description on the front and include the estimated prep and cook time and the calories per serving.

step by step instructions for ingredients for pan-roasted chicken with brussels sprout gratin and apple cider pan sauce

On the other side, you’ll see a list of ingredients, what you’ll need from your kitchen (ingredients as well as tools), recipe tips, and step-by-step directions with photos. This meal was really heavy on the prep-work, which is my least favorite part of cooking. Sadly, I was making this alone so I didn’t have anyone to pawn it off on. Le sigh.

halved raw brussels sprouts in tin

The brussels sprouts were halved and I was instructed to put them in the tin that was included in this week’s box. The weird thing is that I received two tins this size. I’m not sure if it was accidental, or if they included two smaller tins instead of one larger one? The brussels alone filled up quite a bit of real estate, and there was SO MUCH more that needed to be added later.

halved raw brussels sprouts with sliced shallots in tin

I received two shallots which I peeled and sliced thinly. They were a bit unruly, but I persevered. Half of them went into the tin with the brussels, as well as half of the garlic I minced, and I then tossed with olive oil, salt, and pepper. After they were fully coated, they went into the oven for 14 minutes.

chicken breasts cooking in pan

I turned my attention to the chicken breasts next. They were of course salt and peppered, and seared in a pan with olive oil for 6 minutes per side.

cooked halved brussels sprouts with sliced shallots in tin

Shortly thereafter, the veggies came out of the oven to be further added to.

cooked brussels sprouts with sliced shallots in tin, mixed with cream, fontina, and kale

The huge bunch of dinosaur kale I had painstakingly de-stemmed and chopped was to be stuffed into this tiny pan. Spoiler alert: it did not all fit, but I got a good portion in there.

I then added heavy cream, mozzarella, fontina, and tried to mix it all together without making a giant mess. Note to self: I should have done this in a separate bowl.

bread crumbs mixed with olive oil

Here are the breadcrumbs and oil I mixed a bit earlier.

cooked brussels sprouts with sliced shallots in tin, mixed with cream, fontina, and kale, topped with breadcrumbs

After everything was mixed to the best of my ability, I topped it with the breadcrumbs and it went back into the oven for another 14 minutes.

sliced shallots and garlic sauteing in pan

While that baked, I used the same pan used for the chicken to saute the rest of the shallots and garlic.

sliced shallots and garlic in pan with apple cider and chicken stock

I then added the apple cider vinegar, 1/2 cup of chicken stock, and brought to a boil. Look at it bubble.

sliced shallots and garlic in pan with apple cider, chicken stock, butter, and parsley

I removed it from the heat, added the last pat of butter, and half of the parsley I had chopped (all by myself). I will note that when comparing my photos to those on the recipe card, my sauce was not red at all (which it was in their photos). I have no idea why. What in here is red? ¯\_(ツ)_/¯

finished brussels sprout gratin in tin

The brussels sprout gratin was finally ready to come out of the oven! The golden color of the breadcrumbs pleases me so.

finished pan-roasted chicken with brussels sprout gratin and apple cider pan sauce

Here we have the finished meal, with shallots and apple cider pan sauce over the chicken and parsley to garnish.

close up of pan-roasted chicken with brussels sprout gratin and apple cider pan sauce

I was pretty stoked on the brussels sprout gratin, as I have never made anything like that before. I think the brussels could have cooked a bit longer, but I will have to chalk that up to a lesson learned. The chicken was super moist and I gobbled it down with ease.

ingredients for chicken paprikash with bell pepper and egg noodles in bags ingredients for chicken paprikash with bell pepper and egg noodles laid out

Chicken Paprikash with Bell Pepper and Egg Noodles

Calories per Serving: 990

Total Prep and Cook Time (listed): 45-55 minutes

Actual Time: 65 minutes

recipe card for chicken paprikash with bell pepper and egg noodles

I feel like I should mention that my favorite meal of all time is my Mother’s Chicken Paprikash, which I’ve been eating since I was a child. Even when I was vegetarian in high school, she altered it with fake chicken so I could still eat it. What a gal! I also came to learn that she took A LOT of liberties as a busy working (and then later, single) Mom when preparing this for our family. 1. She uses boneless chicken breasts (that are cut into bite-size pieces) instead of bone-in thighs, 2. she purees the onions used in the sauce because I have hated onions since birth, 3. (this is most likely a variation) she makes spaetzle (dumplings) instead of serving over noodles. Her recipe also has no bell peppers or tomatoes. The whole sauce consists of sour cream, the aforementioned pureed onion, and a TON of paprika. What I’m trying to say is: this Chicken Paprikash is nothing like the one I am used to, so it was very interesting for me to make. I have a feeling this one is closer to being authentic, but since I’ve never had it outside of my Mom’s recipe, I can’t be sure.

step by step instructions for chicken paprikash with bell pepper and egg noodles

I’m not a big fan of cooking bone-in meat or recipes that take an hour, so I had to put my game-face on for this one!

cooked chicken thighs on a plate

Right out of the gate, I cooked the thighs (skin side down) for five minutes, then flipped and cooked for an additional minute. They were then set aside.

sliced onions sauteing in pan

The sliced onion went into the same pan to be sauteed (onion prep work presented by my dear friend, Kelly. Thanks, Kells!).

sliced onions and peppers sauteing in pan

Then came the bell peppers.

sliced onions and peppers sauteing in pan with spice mix

And then, the spice mix (including a mix of smoked and sweet paprika) and garlic.

sliced onions and peppers sauteing in pan with crushed tomatoes

I then added a small amount of flour, the can of crushed tomatoes, and all of the chicken stock until it came to a boil.

chicekn, sliced onions and peppers sauteing in pan with crushed tomatoes

I added salt and pepper, removed from heat, and added the chicken thighs back to the pan.

chicken, onions, peppers and sauce going into oven

They then went into the oven at 450 degrees (luckily the pan I used was oven-safe just up to 450 degrees) for 20 minutes.

egg noodles in pot

I forgot to tell you. I cooked those egg noodles (and then slathered them in butter).

I also did some dishes, as I tend to do during a lull in any recipe, while I waited for the chicken to finish.

chicken, onions, peppers and sauce after being pulled out of oven

Here it is, hot from the oven!

sauce with sour cream added

The thighs came back out so I could finish the sauce. I added sour cream (so much less than my Mom does), half the parsley, and some more salt and pepper to taste.

finished chicken paprikash

Aaaaand there you have it. I divided the egg noodles between two plates, then plopped down the thighs, and then slathered in sauce.

close up of finished chicken paprikash

My friend Kelly came over to enjoy this with me and stuffed herself to the point of discomfort, only eating one chicken thigh. I also only had room for one thigh, so there was still plenty left for my roomie to enjoy as well. I’ll be honest, I 100% prefer my Mom’s version, but this was a real journey to make and I’m glad I know now.

Verdict: I received two hearty meals from Plated this week that filled up my belly. Both recipes were pretty time-intensive, which reminded me to maybe check that out before choosing my meals next time. Even though their meals are $11.99 per plate, since I don’t hit the minimum for free shipping, I am charged $6.00 per delivery which makes them $13.50 a plate.

To Wrap Up:

Can you still get this box if you sign up today? No. The Plated menus change weekly and you need to lock in orders before shipments go out.

COUPON: Get 50% off your first week of Plated with any subscription plan (up to $79.60 value)

Value Breakdown: This box cost $54.00, which is $13.50 per meal.

Would you eat the meals I cooked from Plated this week? 

Written by Marne Orenich

Marne Orenich

Marne is a stationery addict, lip product connoisseur, record collector, and twice over cat mom. Her favorite subscriptions contain office supplies, anything kawaii, and all things food. She is also proudly the unofficial “Meat Editor” of My Subscription Addiction.

All views in this review are the opinion of the author. My Subscription Addiction will never accept payment in exchange for a review, but will accept a box at no cost to provide honest opinions on the box. This post may contain affiliate/referral links. Read the complete My Subscription Addiction disclosure.

4 Comments

  1. I agree that the brussell sprouts look so good. I wish that was my dinner.
    Sounds like your mom makes closer to what my family makes as paprikash. Only know ours is authentic because my great grandma learned it from her hungarian mother in law. But, it would be interesting to try this one on my mother. May have to find the recipe.

  2. That brussel sprout gratin looks amaaaaaazing. I’m eight months pregnant and my number one craving is roasted brussel sprouts… this seems like a delicious addition to that craving.

  3. I truly wish Plated was more consistent because I’m pretty sure I’m about to cancel. I have received four vegetarian boxes over the last month and each one….on the DAY I get the box…has items in every meal that are on the verge of spoiled. I emailed them with photos of two bags of cauliflower I received that had mold spores on them the day I got the box and they were very helpful. But since then…my other three boxes have been the same. A bad onion???? Onions stay good for up to two months!!! I do not feel like they offer quality produce. I feel like I’m getting the bottom of the barrel items and wilted, brown herbs almost every time. HELLO FRESH is a different story..I’ve never once had an issue. I hope Plated gets it together…I would like to stay with them but it’s not worth the month to receive sub-par ingredients. Sorry Plated.

    • I wonder if it’s where you live; I’ve been getting plated for about a year and have never experienced that. (They still need to fix it if it’s happening to you, it’s very strange)

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