Plated Subscription Box Review + Coupon – June 2018
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.
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!)
Check out all of our reviews of Meal Delivery Services to see every meal kit subscription box option!
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.
My Subscription Addiction paid for this box. (Check out the review process post to learn more about how we review boxes.)
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)
LIMITED TIME DEAL: Save 25% off your first 4 weeks of Plated with any subscription plan (up to a $159.20 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.
Plated June 2018 Review
Plated sends each meal mostly packaged together in a plastic bag, except for meat and any larger produce that may not fit. Each individually wrapped item is marked with the meal it belongs to so you can organize them in your refrigerator upon unpacking. I really appreciate this extra step to keep things organized and easy for me when unpacking!
Cuban Chicken Empanadas with Lime Crema and Avocado
Calories per Serving: 890
Total Prep and Cook Time (listed): 45-55 minutes
Actual Time to Cook: 45 minutes
Plated recipe cards come with a short description on the front and include the estimated prep and cook time and the calories per serving. 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 didn’t have a ton of prep, which I love! I started by chopping the onion, tomato, and lime.
From there, I marinated my chicken in my spice blend and olive oil. On the other end of my pan, I placed my tomato and onion. I baked this in the oven for 15 minutes. The recipe did call to line your pan with foil, but I was fresh out so everything did get slightly toasty, unfortunately. Nothing was burnt so that is a good thing!
Once everything was cooked, I sliced it all, placed into a bowl, and added the cheese. So much cheese to mix together.
Time to make the empanadas! I honestly thought this was going to be super tricky and time-consuming, but it was really easy! All I had to do was add a few spoonfuls of the filling to one side of the dough, and then I just flipped the dough over to press it down together with a fork. I added little slices to the top to let air out as well while baking. From there, they went straight into the oven for about 13 minutes.
While my empanadas baked, I made my sauce. I will note that it said to either mix in a blender or a small bowl. I would recommend just using a bowl because a lot of the sauce got stuck in the blender so we couldn’t get everything out. The sauce was extremely fresh tasting, made with sour cream, lime, and cilantro.
Will you look at this plate?! My empanadas came out perfectly! I had enough dough for 3 a person, but I had a ton of filling leftover that we were able to snack on. We used the cream sauce to drizzle over the empanadas which added a lovely tart flavor. The salad was extremely fresh with arugula and avocado with olive oil and lime as the dressing. This meal was perfect for a warm summer evening! I honestly thought this was going to be so challenging to make but it really was very easy, filling, and so delicious! The only thing I would change next time is I would use less of the seasoning on the chicken as it sort of has the filling a grainy texture. Other than that this was an incredible dish that I can’t wait to cook again!
Chicken Horiatiki with Toasted Za’atar Chickpeas and Feta
Calories per Serving: 760
Total Prep and Cook Time (listed): 25-35 minutes
Actual Time to Cook: 30 minutes
Here is our second recipe card, I love reading through the recipe tips that are listed on the back of each card.
As always, I started this meal by chopping all of the fresh produce. Look at all of the colors here, it screams summer! Here I have onion, cucumber, tomato, yellow pepper, oregano, and parsley.
In a small bowl, I made my sauce. This is made of that fresh oregano and parsley along with olive oil, salt, pepper, and red wine vinegar.
I combined all of that fresh produce in a large bowl along with the olives and feta cheese. I mixed everything together and then I added my dressing, and then I gave it all one last mix. I made this ahead of time while my son napped in the afternoon so once I mixed it together I just covered and put it back in the fridge.
The recipe recommended pounding your chicken to 1/4 inch thick. I don’t have a meat mallet so I used a pan and rolling pin which seemed to do the trick.
I cooked the chicken for about 3 minutes each side, but when I cut each piece in half they still weren’t done. So I did another 3 minutes on each side again to make sure they were completely cooked.
While my chicken cooked, I added my chickpeas to a pan to roast them. I added a little salt, pepper, and olive oil and let these cook down.
If you think this looks amazing, you would be right, but it tasted even better! Here I have the chickpeas at the bottom of the bowl, my lovely salad with the olives and feta, hummus, and then topped the bowl off with chicken. Everything blended together so nicely and it was extremely filling! I kept eating and thinking about how I was starting to feel full but I still had so much left in my bowl. This was the perfect summer meal that I am going to be making over and over again.
Verdict: This month’s Plated was hands down my favorite set of meals! Both meals were relatively easy to cook, which I really appreciate because sometimes I don’t have a chance to even start dinner until 8:30 depending on when I can get my toddler down to bed. I was even able to get some of the prep work done earlier in the day for both of the recipes. Both meals were extra filling, something I really appreciate since I’m almost 6 months pregnant. They were packed full of flavor and were great summer meals. I am saving these recipe cards so that I can cook these again and again!
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 – Save 25% off your first 4 weeks of Plated with any subscription plan (up to a $159.20 value)
Value Breakdown: This box cost $48.00 + $6.00 shipping, which is $13.50 per meal.
Keep Track of Your Subscriptions: Add this box to your subscription list or wishlist!
Would you eat the meals I cooked from Plated this week?