Green Chef is a weekly meal delivery subscription service that sends ingredients to make meals that are fresh, sustainable, and organic.
Note: As you can see, my box this month came a bit on the soggy side. I opened it up as soon as it was dropped off by UPS, and found one of the ice packs had a hole in it. The pack itself was still frozen and there was another one still fully intact, but it did manage to leak enough to do some slight damage to the box. I did not want this soggy cardboard in my house, so I left the box outdoors and brought the ingredients in to refrigerate right away. Luckily, this little mishap didn't impact the contents or quality of my delivery!
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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 $85.93.
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 - $11.99 per serving
- Family Plan - $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 $7.99
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 June 2020 Review
While I was a bit disappointed to see the condition my package came in this month, I was relieved to see that my ingredients were perfectly intact. (There were a couple of wet spots on the paper bags, but they dried pretty quickly.) Because the leak ran to the bottom of the box, my instructions were safe and sound! My son chose all of the meals this month, so let's see how he did!
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 check out these dinners!
Meal 1: Monterey Jack Burgers with Chimichurri Roasted Bell Pepper "Buns" and Kale & Cabbage Salad
Net Carbs Per Serving: 9
Calories per serving: 750
Total time, according to Green Chef: 30 minutes
Actual time: 55 minutes
I love the included recipe cards. The front side features a lovely description of the meal, all of the nutritional information, the included ingredients, the items you will need to prepare the dish, and any allergens. It also has a wonderfully plated photo of the recipe. I also found it helpful that their phone number is listed right at the bottom in case there are any questions. Another fun feature is that they color code the bags with the recipes, so there is no chance of a mix-up!
On the back, you will find a step-by-step guide with pictures on how to prepare your meal. Not only do they give you easy to follow instructions, but they also give helpful hints and tips. Hank's number one pick was these burgers, so let's see how they turned out...
To begin our recipe, we are to preheat our oven and prep our veggies, making sure to wash our produce before slicing. We cut our pepper in half to act as our bun, sliced our tomato, chopped up our kale, and sliced our radishes.
To keep it real, I have to show you why my recipe took extra long...when I went to reach for my bowl for my kale, it accidentally slipped out of my hand and shattered all over the floor...2 sweepings and one vacuuming later I was back on track...whoops!
Once the tomatoes were chopped, we added a bit of olive oil and salt and pepper to them, coating all over and letting them rest.
The peppers were next. I laid down greased aluminum foil on a baking sheet and drizzled a bit more olive oil on the peppers, then generously added salt and pepper. These roasted in a 425 degree F oven while I moved on to my burger patties.
To make my patties I added the ground beef, Monterey Jack cheese, chimichurri sauce, cumin, paprika, ancho spices, and salt, mixing thoroughly while I heated up a bit of oil in my cast iron pan. Because patties tend to puff up in the middle, I went ahead and added a dent in the middle and placed them in my hot oil. I then cooked for about 4 minutes on each side, until they reached 160 degrees internally.
While the peppers were roasting and the burgers were frying, I went ahead and put together my salad. First I added the kale, followed by the rest of the chimichurri sauce, with a sprinkle of salt. To tenderize the kale I massaged it with my hands and then added the cabbage and radishes, tossing to combine.
Magically, all at once, everything was ready and my next step was to plate the food. I evenly split the kale salad between two plates, added the pepper with the burger on top, followed by a stack of tomatoes. I have to say I was very impressed with the vibrant colors of the produce, and how delicious this meal actually was. My kids split one serving and ate up the burger in seconds, but the kale salad took a bit longer, as they don't care for kale. My husband and I actually split the second portion and were both very satisfied. I was excited to try the pepper as a bun, because usually, I wrap everything in lettuce. I felt the pepper added a whole new dimension that I actually preferred, and think I may use this trick from now on!! I'm not the biggest fan of kale either, but this salad had a really good flavor, and being that kale is so healthy, I am determined to start eating more of it! All in all, I was impressed with this meal and would order it again!
Meal 2: Cajun Sausage & Veggie Skillet with Yellow Squash, Celery, Tomato, Chives, and Creole Dijonnaise
Net Carbs Per Serving: 10 grams
Calories per serving: 650
Total time, according to Green Chef: 15 minutes
Actual time: 20 minutes
Like I said above, when I went through the menu for this week, my 7-year-old, Hank, was looking over my shoulder. When we came across the photo of this with "sausage" in the title, he literally begged me to choose it. Because I am a fan of Italian sausage I went for it, and am happy I did! Check out how it turned out below!
Like most recipes, our first step was to prep the vegetables after being washed. I halved the squash and sliced them into half-moon shapes, diced the celery, diced the Roma tomato, and minced the chives.
The next step was to sear the sausages in 1 tablespoon of cooking oil for about 3-5 minutes. I then added them to a lightly greased cookie sheet and roasted them for 5 minutes in a 425 degree F oven until they were 160 degrees internally.
The last step was to cook the veggies. I heated 2 tablespoons of oil in the sausage pan and added the squash, celery, roasted red peppers, and yellow onions. I then seasoned them with the blackening spices and salt, and cooked everything for 5 minutes. Once the squash was tender, I added the tomato and cooked for another 2 minutes. I was impressed with how fast this all cooked up!
And voila! Here is our finished Cajun Sausage and Veggie Skillet! Honestly, I felt this looked just as good as the picture, which sometimes is hard to accomplish! And most importantly it was very tasty! While the flavors were Cajun-inspired, I didn't find this dish extremely spicy, and absolutely loved the creole dijonnaise that we drizzled over the top during plating!! The vegetables were nicely seasoned, and everything paired together really nicely. My husband shared a plate of this and actually really enjoyed it, although he did mention how it would be extra delicious with a big plate of rice...maybe if they offer this again I will get it and make a side of rice just for him...just maybe...
Meal 3: Mediterranean Chicken Artichokes & Roasted Red Peppers, Pepita Pesto, and Brussels Sprouts
Net Carbs Per Serving: 11
Calories per serving: 590
Total time, according to Green Chef: 35 minutes
Actual time: 40 minutes
I have a confession...I have never cooked or even eaten a Brussels sprout. I decided to live a little and give them a shot. How did they fare? Read below to find out!
Again, we have the very nicely detailed instructions - good thing because I have no idea how to work with these little green things!
To start off, I preheated the oven to 400 degrees F. I then rinsed off my produce and starting chopping away. Trimming the stems off the Brussels sprouts, I quartered them lengthwise. Next, I chopped the artichoke hearts and the dry-roasted almonds.
Adding a bit of olive oil, I gently tossed the Brussels sprouts with salt and pepper and stirred to coat. I then added them to an oiled cookie sheet covered in aluminum foil and roasted them for 10 minutes.
While the sprouts were roasting, I patted my chicken dry and seasoned both sides with salt and pepper. In my cast iron pan, I added a bit of oil and seared the first side until it was golden brown. After about 3 minutes I flipped it and added the artichokes, roasted red peppers, and water with a little salt and pepper. I then placed this in the oven for 10 minutes, until the chicken was fully cooked.
While the chicken was finishing roasting, I put together the Brussels sprouts. To do this, I just tossed in the feta cheese and half of the chopped almonds, stirring to combine.
Ta-da! Another dinner complete! Well, did I like Brussels sprouts? No, I didn't...I LOVED them!!! These roasted sprouts were sooo delicious, especially with the bits of char and feta cheese - plus the almonds gave it a crunch that just was amazing!! Honestly, this is the best side I have ever had from this box, and I hope like heck they offer it again! The chicken was also tasty and turned out very juicy with good flavoring. I'm not the biggest fan of artichokes, but I diced these small enough that they went along well with the roasted red peppers. I definitely would order this meal again, and plan on making those Brussels sprouts again on my own! (Even the kids liked them!!! Winning!)
The Verdict: This month's Green Chef Keto box was my favorite to date! While I was disappointed that the box showed up soggy from the leaky ice pack, I was happy to see that none of my ingredients were affected. (If your delivery winds up being affected by a leaky ice pack, I highly recommend reaching out to customer service!) I found all three recipes this month to be easy to follow and very tasty. My husband is a meat and potatoes type of guy, so some of these ingredients and recipes are new to me, and I am finding so many new things I like! Plus, my kids like helping me select the meals, which turns it into an entire family affair! While our summer isn't as busy as it usually would be, I can also say that the time receiving a complete meal kit saves me is immense, and I like not having to plan meals at the beginning of the week. I know this is more expensive than heading to the grocery store, but because I am kind of avoiding that place, I think it is a win, especially because all of the meals fit into my low-carb lifestyle!
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 $7.99 shipping, the total comes to $85.93. This averages out to about $14.32 per meal.
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