Green Chef is a weekly meal delivery subscription service that sends the ingredients you need 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, or Plant-Powered.
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
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 October 2020 Review
Green Chef makes sourcing sustainable, organic ingredients a top priority. They have a great ingredient list and include allergy warnings on their recipes. The prices per meal are higher than some competitors, but as with purchasing high-quality, organic food from the grocery store, it costs more.
They also have a page on their site that walks you through how to 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: Cajun Chicken with Dijonnaise, Sautéed Squash, Bell Pepper, Celery & Tomatoes, and Toasted Pecans.
Net Carbs Per Serving: 11 grams
Calories per serving: 700
Total time, according to Green Chef: 30 minutes
Actual time: 30 minutes
These recipe cards are written so well! The front side features a beautiful picture of the completed meal, a mouth-watering description, all the nutritional info, the included ingredients, items you will need to prepare the dish, and any allergens the dish may contain. To top it off, if you have any questions or concerns, they've listed their phone number on the bottom of each and every recipe. Another great feature is that they color code the bags with the recipes for less confusion!
On the back, you will find a step-by-step guide with pictures on how to prepare your meal. Not only do they provide easy to follow instructions, but they also give helpful hints and tips. Plus, when it comes time to add another ingredient, they have them listed in bold print so you don't miss anything! Hank chose to create this chicken recipe first. Read below to find out how it turned out.
As with most other recipes, the first step is to preheat the oven and get chopping. After rinsing and drying my produce, I chopped and diced the squash, pepper, celery, red onion, and tomatoes. Just look at that beautiful color assortment of fresh veggies!
Once my produce was prepped, I moved onto the meat. Patting the chicken breasts dry with paper towels, I placed them in a medium bowl with the Cajun spice blend, salt, pepper, and a good drizzle of olive oil. Using my tongs, I turned to coat. After searing the chicken for about 3 minutes on each side over medium-high heat, I transferred the chicken to a lightly oiled, foil-lined baking sheet, where I roasted them for 10 minutes in the 400-degree oven.
While the chicken was cooking, I placed the pecans in a dry sauté pan over medium heat. Here they toasted for about 2 minutes until I could smell the roasted, nutty goodness they started to emit.
Once the pecans were toasted and the chicken was still in the oven, I started to sauté the veggies. I heated 1 tablespoon of olive oil in my chicken pan over medium-high heat and added the squash, bell pepper, celery, and onion. I then added the smoky mustard-celery blend, salt, and pepper. This cooked for about 6 minutes, which was when the squash turned fork tender. I then added the tomatoes and stirred to combine.
Just look at that juicy chicken out of the oven...fantastic!
Then it was time to plate! I sliced the chicken into 6 slices each, and split the breasts between plates, adding the veggies next to the chicken. I then drizzled the Creole Dijonnaise with avocado mayo on the chicken and garnished the veggies with the toasted pecans. Yum! This meal was incredibly delicious and fast to make. Usually, I go over the "estimated cook time" by at least 5 minutes, but this time I was right on schedule. Thirty minutes for a meal like this is pretty darn good, and when it turns out to be something that my entire family enjoys, it's a definite win! Even though I was sharing this meal with my children, I still used the entire Cajun spice packet, and we found the chicken to be just right spice-wise. While my kids don't love squash, they enjoyed the dijonnaise sauce smothering it and gobbled it right up. This specific recipe is a bit high on the calorie side (700 calories per serving!) but I find a half serving to be plenty for me, which cuts that down to 350 calories - a much more reasonable amount (for me). This is definitely a recipe I would order again and plan on keeping it to make on my own.
Meal 2: Beef & Butternut Squash Chili with Bell Pepper, Roasted Peppers, Cilantro-Lime Crema & Cheddar
Net Carbs Per Serving: 20 grams
Calories per serving: 690
Total time, according to Green Chef: 30 minutes
Actual time: 32 minutes
October is here, and so are the chilly temps... not to mention the four inches of snow I woke up to this morning! So what does one crave on a freezing afternoon, but a good, hot bowl of chili. This chili uses butternut squash in place of beans to keep the carb count down, and if it tastes anything like the picture looks, I will be one happy girl... how did it turn out? Read below to find out.
Again, we start our recipe by washing and drying our produce. Once that is complete, we are onto the veggie prep. I removed the seeds from the butternut squash, peeled it with a very sharp peeler, and diced it into small pieces. After I was done prepping the squash, I moved onto the green bell pepper, and finally the cilantro.
There is nothing I love more than one-pot meals, so right off the bat, this recipe was a hit. I literally only needed a cutting board, knife, spoon, and cutting board – so easy to clean up after! Anyways, I heated the oil over medium heat in a medium-sized pot. Once the oil was good and hot, I added the squash, bell pepper, roasted red peppers, and yellow onions to the pan. I then added a bit of salt, and a pinch of pepper, cooking for about 5 minutes. Once the onions started to brown, I added the ground beef. Once the ground beef cooked through, I added the adobo-seasoned tomatoes, water, and salt. I reduced the heat to medium-low and simmered it for about 10 minutes.
Check out this chili... not only does it look amazing, but it was delicious – even without the beans! I must admit, my husband wasn't sold on the exchange of butternut squash for beans, but he found the flavor to be tasty, and scarfed down the entire bowl. I actually preferred the squash to the beans, and plan to remake this recipe with my very own butternut squash I grew in my garden this year.
Meal 3: Maple Barbecue Meatloaves with Sautéed Brussels Sprouts, Carrots, & Dried Cranberries
Net Carbs Per Serving: 34
Calories per serving: 650
Total time, according to Green Chef: 40 minutes
Actual time: 40 minutes
This meal was chosen by my youngest son because he is obsessed with meatloaf. Did the low-carb version fare well? Read below to see.
Hooray for a cooking buddy! Charlie asked if he could help me make this meal, and I was all for the help, so he washed up and dug in... literally! Because he BEGGED me to let him crack the egg, I let him go for it, and he did a fantastic job. Who knew such little things could make a kid so happy? Once he cracked the egg, he added the beef, almond flour, 1/2 tablespoon of maple-balsamic barbecue sauce, and barbecue spice blend into a bowl with a little salt. Because he has "the best mom in the world" (<---- his words, not mine!) I allowed him to squish all of those ingredients together with his bare hands until it was thoroughly mixed. Once everything was equally distributed, we split the meat into two patties and placed them on a lightly oiled baking sheet covered in aluminum foil.
After the meat went into the oven, we prepped the veggies by trimming off the stem ends of the brussels sprouts, peeling and cutting the carrots into half-moons, chopping the red onion, and mincing the garlic. I then heated up cooking oil over medium-high heat and added the brussels sprouts, carrots, and onion, cooking for about 5 minutes. Once the veggies began to brown, we reduced the heat and added the garlic and dried cranberries. Once the garlic became fragrant, I added water and cooked it for about 9 minutes, or until the water cooked off.
The veggies finished just as the timer was going off for the meatloaves. Perfect timing!
After the meatloaf rested, I cut each patty into 6 slices and divided it between 2 plates, adding the veggies to the side. This tasty, tangy meatloaf was a family favorite. Because the carb count was so high, I split this recipe 4 ways and added a potato to my husband and kids' plates, and everyone was satisfied. In all honesty, these veggies as a side dish were my family's favorites compared to almost all of our previous recipes. Charlie picked out the cranberries, but besides that it was fantastic. I will definitely be remaking this recipe in the future, and can't wait to eat more of those Brussels sprouts!
The Verdict: This month's Green Chef Keto box was great! Although my family doesn't follow a low-carb lifestyle like I try to, receiving this box is always a focal point to our day and they can't resist trying these new recipes. Because I allow my kids to help me choose the recipe, they are always excited to give some of the new ingredients a try, and even enjoy helping me in the kitchen. I am so impressed with how fresh the ingredients always are, how neatly organized everything is, and how easy the directions are to follow. All of this month's meals were enjoyed by my entire family, which is huge because it cuts down on my cook time by not making 2 different meals. And even though I receive the 2 serving box, I easily split these into 4 servings and add a potato on the side for my guys. I know that purchasing this box is more expensive than heading to the grocery store, but to be honest, between the monthly meeting of picking the food, and having the kids help prepare it, it turns our regular dinner into a family event. Because of that and the fact that I don't need to go to the grocery store one week out of the month, it is worth the price to me.
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 $7.99 shipping, the total comes to $85.93. This averages out to about $14.32 per meal.
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