Green Chef is a weekly meal delivery subscription service that sends ingredients to make meals that are fresh, sustainable, and organic.
Check out all of our reviews of Meal Delivery Services to see even more meal kit subscription box options!
Green Chef has plan size options for 2 or 4 people. You can choose between paleo, keto, balanced living, plant-powered, or the family plan.
This is a review of the Green Chef Keto Plan that includes three 2-serving dinner options (at $12.99/serving) for two people, plus $6.99 shipping for a total of $84.93.
My Subscription Addiction paid for this box. (Check out our review process post to learn more about how we review boxes.)
About Green Chef
The Subscription Box: Green Chef
- Paleo $12.99 per serving (paleo-friendly, gluten-free meals)
- Keto $12.99 per serving (low-carb, gluten-free meals)
- Balanced Living $11.99 per serving
- Plant-Powered $9.99 per serving
- Family Plan starting at $10.99 per serving
The Products: Quick, chef-created recipes using organic, sustainable ingredients.
Ships to: The continental U.S. (except for some parts of Louisiana) for $6.99
Good to Know: You can find full nutritional breakdowns under each meal on the site. The calories and net carbs are listed on the recipe card for quick reference.
Green Chef 2-Person Keto Meal Plan February 2020 Review
My second month of following the keto diet is coming to a close, and I am feeling so much better! I found myself very excited to receive this month's box as the quick cook times are so appealing to our busy lives, plus the food is amazing!
Green Chef makes sourcing sustainable, organic ingredients top priority. They have a great ingredient list and include allergy warnings on their recipes. The prices per meal are higher than some other competitors, but like eating high-quality, organic food from the grocery store, it costs more.
They also have a page on their site that walks you through how you can recycle all of the packaging.
As for shipping, you get to choose from weekly (1-3 boxes per week), bi-weekly, or monthly deliveries on Wednesdays, Thursdays, Fridays, or Saturdays. The box is very well insulated and you don’t have to be at home when it is delivered. Your food will stay fresh and cool. Their website is very easy to navigate which makes it simple to change your delivery schedule or skip a week anytime. They now have 7 meal options to choose from!
Let’s see these dinners!
Meal 1: Chicken Tikka Masala
Net Carbs Per Serving: 13
Calories per serving: 440
Total time, according to Green Chef: 25 minutes
Actual time: 25 minutes
The recipe cards are nice and large and include the amounts of each ingredient so the meals are easy to create and cleanup is not such a big job. There is also a short description of the dinner, estimated prep and cook time, calorie count, net carb count, allergen info, and the tools you will need. They also went the extra mile of color-coding each bag with the instructions to make preparation a breeze!
On the back, you will find a step-by-step guide with pictures on how to prepare your meal. These are easy to follow, but I recommend reading them through once before beginning to make sure you are fully prepared.
To start this dish, you are instructed to cut up the yellow onion into 1/4 inch strips and roughly chop the dry-roasted cashews. Charlie was my assistant for this dish and did a wonderful job chopping up those cashews!
Our next step was to pat the chicken thighs dry with a paper towel and cut them into bite-size pieces. After the chicken is cut, you add chicken to a pan heated with cooking oil and season with salt and pepper. Once it has cooked for 3-4 minutes, you add butter and the onion and cook about 5 minutes more, or until the chicken is fully cooked. Once the chicken is cooked you add the curry-spiced tomato sauce with 1/3 cup of water. Bring this mixture to a simmer, then reduce to medium-low. I cooked it down for about 5 minutes where it just started to thicken. Once the sauce was thickened, we took it off of the heat and added our cream cheese.
While the chicken was finishing up cooking, we heated more oil in a medium saute pan and added our cashews. Once the cashews started turning brown and gave off a warm nutty fragrance, we added the cauliflower rice and 1/4 cup of water. We seasoned this mixture with salt and pepper and stirred to combine. The cauliflower rice cooked for about 5 minutes or until the water was absorbed.
It was then time to plate. We split the tikka masala up onto 2 plates and added the cauliflower and cashew rice onto the top. They also included a package of spiced cilantro-lime crema with Greek yogurt to drizzle over the entire entree for a beautiful garnish. This dish definitely had a lot of flavor! The tikka masala had a deliciously creamy curry flavor, which I really enjoyed, but Charlie found it too spicy. I really loved the incorporation of cashews into the cauliflower rice, which I thought just gave it some a new dimension. The spiced cilantro-lime crema with Greek yogurt also added another level of flavor to the dish- although I found it to be a lot more watery than what the recipe card showed it should have looked like. All in all, I really enjoyed this dish, and was happy to split it into 4 containers so I could bring it to school for my lunches this week! I rate this recipe 8/10.
Meal 2: Thai Curry Chicken - Stir-Fried Broccoli, Cabbage & Shiitake Mushrooms
Net Carbs Per Serving: 13 grams
Calories per serving: 480
Total time, according to Green Chef: 30 minutes
Actual time: 35 minutes
Like I said last month, I am all about the chicken, so I absolutely had to choose this as one of my options!
I love how they describe each step and how easy the directions are to follow - the pictures are an added bonus!
To begin our recipe, I pat the chicken breasts dry with a paper towel, season with salt and pepper and drizzle them with cooking oil. Next, I added 1 tablespoon of the basil coconut curry sauce. Using tongs, I evenly coated the chicken with the marinade and let sit for 5 minutes. Once the chicken was done marinating, I seared both sides in cooking oil, added the rest of the coconut curry sauce, and reduced the heat to medium-low covering the pan with a lid and let cook for about 8 minutes more. Once the chicken temperature was 165, I let it rest for a couple of minutes while I worked on the stir fry veggies.
This month's recipe called for dried shiitake mushrooms. I have never prepared dried mushrooms, so this was an interesting experience but very easy. All I had to do was cut open the bag, roughly chop the mushrooms and soak them in 1/2 cup of water for 5 minutes.
While the mushrooms were hydrating, I started chopping the broccoli into bite-sized pieces. While I was doing that, I had the included sesame oil heating on the stove. Once the broccoli was chopped, I added it to the pan and seasoned it with salt and pepper. As it started browning I added the yellow onions and ginger. When the onions began to soften I added the cabbage, and finally the mushrooms with the water, plus the coconut aminos. This finally cooked for 3 more minutes or until the sauce reduced.
And here we have our plated dishes! The serving size was very generous and tasted amazing! I loved the flavoring of the chicken and the stir fry was crisp-tender and had the yummiest basil taste! I didn't pick up on the coconut flavor, but I really enjoyed the mixture of cabbage and broccoli. Not only was this dish bright and beautiful, but it was really good! My mom and kids even liked it! I rate this recipe 8/10.
Meal 3: Cajun Pork Tenderloins - Creamy Cauliflower "Rice" with Chard, Bell Pepper, & White Cheddar
Net Carbs Per Serving: 9
Calories per serving: 470
Total time, according to Green Chef: 25 minutes
Actual time: 25 minutes
Doesn't this photo look amazing? Read below and see if mine looked anything like the picture!
Again, we have the very nicely detailed instructions. Like Charlie says "easy peasy, lemon squeezy!"
The first step in this recipe is to preheat the oven to 400, dice the red bell pepper, and dice stems and leaves of the chard. Charlie loves helping chop, so he was extra excited to see all of the work he had cut out for him!
Once our chopping was done, we had to prepare the meat. I first patted the pork tenderloins dry with a paper towel, seasoned them with the cajun spice blend and salt, and tossed them in cooking oil to evenly coat. Once this was finished, I added the pork to a hot pan and seared them for 3 minutes on each side. Once they were seared, I roasted them in the oven for 13 minutes and transferred to a cutting board to rest.
While the meat was cooking, I placed the sliced almonds in a pan over medium heat and roasted for a minute until I could smell that roasty almond scent. After they cooled, we roughly chopped them and set them aside.
While the meat was still cooking, I heated 1 1/2 tablespoons of cooking oil into the pan and added the bell pepper, yellow onions, and chard stems. I honestly have never cooked chard before, but it was really easy! Once this mixture cooked for about 3 minutes, I added the cauliflower "rice" and chard leaves with 1/2 cup of water. This cooked for about 2 minutes, which was when the cauliflower tenderized and the water was mostly cooked off. To finish the veggies, I added the white cheddar cheese, cream cheese, paprika, garlic, and bay leaf package. Then voila, it was complete!
Now, this is a meal! I absolutely loved the flavoring of this dish, finding it crunchy, savory, and juicy! Once we plated the veggies and the meat, we were able to garnish the plates with the toasted almonds. Because I love nuts, I smothered my plates with every crumb we had! The cheddar cheese and cream cheese addition really made this meal a delicious comfort food for the beginning of my cold I feel coming on. I rate this recipe 10/10 because both Charlie and I absolutely loved it!
The Verdict: I really enjoyed my Green Chef keto box this month. The beauty of the fresh meat and veggies paired with the delicious recipes is awesome! I know this subscription is quite spendy, but for the organic, fresh ingredients, the easy to follow recipes, and the taste it is worth it. I love receiving this box once a month because it makes that week so much easier on me cooking wise! My kids LOVE helping prepare these meals because it is so straight-forward and the clean up is much easier than me cooking on my own. I also like that I am being exposed to ingredients I normally don't cook with...I'm talking to you, dried mushrooms and chard! I've had a great time with this subscription and am finding sticking to the keto diet a lot easier with this subscription incorporated into it!
To Wrap Up:
Can you still get this box if you sign up today? No, this week of meals has passed. But, you can sign up for the keto box today and preview the upcoming meals!
Value Breakdown: At $12.99 per serving for three meals on the 2-person Keto plan plus $6.99 shipping, the total comes to $84.93. This averages out to about $14.16 per meal.
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