Home Chef is a meal kit subscription that delivers a weekly box of the pre-portioned ingredients needed to make 2-6 meals that feed two, four, six, or eight people. Home Chef advertises easy recipes that can be made in about 30 minutes. They offer vegetarian, gluten-free, and calorie/carb-conscious recipes. This is a review of my customized delivery that includes three 2-serving dinner options (3 x $9.95/serving) with $7.99 shipping, bringing the cost of this box to $67.69.
This box was sent at no cost for review. (Check out our editorial guidelines to learn more about how we review boxes.)
My February Subscription Box From Home Chef
It's that time of the month again - another subscription box from Home Chef! For the month of February, I wanted to include one low-calorie meal and two savory meals in my box so I decided to try out the following three recipes:
- Weeknight Chicken Quesadillas
- Souvlaki Chicken Breast with Lemon Dill Crema and Arugula Feta Salad
- Cowboy Poblano Cheddar Burger
Here's a closer look at the ingredients I was provided with each meal and what it was like to cook each entree.
MEAL #1: Weeknight Chicken Quesadillas
Meal Overview
Prep & Cook Time: 45-55 Minutes | Difficulty Level: Intermediate | 700 Calories per Serving
Ingredients I Was Provided
- 10 oz Organic Chicken Breast
- 1 Jalapeño Pepper
- 1 Lime
- 1 Red Onion
- 2 Roma Tomatoes
- 4 oz Shredded Mozarella
- 6 Small Flour Tortillas
- 2 oz Sour Cream
- 1 Tbsp Taco Seasoning
How I Prepared This Meal
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To start off this meal, I first prepared all of the fresh ingredients and placed them into separate bowls. This required me to core and dice the tomatoes, halve the lime and juice one half, dice the onion, and core and cut the jalapeño. Then, I cut my chicken breast into smaller pieces and cooked in 1 tsp of olive oil over medium heat for around 7 minutes per side.
After the chicken had browned, I removed it from heat and placed my tortillas on a baking sheet. Before heating them, I placed a small amount of chicken, cheese, onion, and minced jalapeño on top of each tortilla (side note: technically, the recipe calls you to only do this for half of the tortillas and then press the remaining tortillas on top of the ones that are filled, but I had a ton of ingredients leftover from preparation and they did not fit the 3 tortillas on their own - so I decided just to spread them out among the 6).
I then baked the quesadillas for 20 minutes at 325°F and prepared pico de gallo while baking them by combining my tomatoes, 3 tbsp reserved onion, 2 tsp lime juice, and the remaining minced jalapeño. Once everything was finished cooking, I removed the quesadillas, pressed the top portions to the bottom ones, cut the quesadillas into quarters, and then topped it all off with pico de gallo, jalapeño rounds, and lime juice.
Final Results
I loved how simple this meal was to prepare and the ingredient combination resulted in a plethora of savory goodness. Next time I'll plan to top the quesadillas with smaller portions of chicken and fresh ingredients prior to baking so that I can properly press them, but this meal still turned out delicious regardless. I'll also plan to bake the tortillas at a lower temperature next time around as they came out just a bit too crispy.
MEAL #2: Souvlaki Chicken Breast with Lemon Dill Crema and Arugula Feta Salad
Meal Overview
Prep & Cook Time: 10-15 Minutes | Difficulty Level: Easy | 460 Calories per Serving
Ingredients I Was Provided
- 2 oz Baby Arugula
- 10 oz Organic Chicken Breast
- 1 tsp Chimichurri Seasoning
- 2 Dill Sprigs
- 1/2 oz Feta Cheese Crumbles
- 4 oz Grape Tomatoes
- 1 1/2 oz Greek Vinaigrette
- 1 Lemon
- 1/2 oz Croutons
- 2 oz Sour Cream
How I Prepared This Meal
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This was definitely the quickest and most straightforward recipe I tried for February. All I had to do was first cook the chicken by grilling it on my cast iron in 2 tsp. olive oil for around 7 minutes per side. While the chicken was cooking I prepared all of the fresh ingredients which involved halving the tomatoes, stemming and chopping the dill, as well as halving and juicing the lemon.
Then, I combined the sour cream, dill, lemon juice, and a bit of water into a small bowl and made the salad by combining the arugula, tomatoes, croutons, vinaigrette, and feta. Once the chicken was done cooking, I plated it with the salad and it was ready to go!
Final Results
I loved the grilled chicken paired with salad, and this meal served as an excellent option for lunch on one of my busiest workdays of the week. I didn't have to worry about this meal taking a long time to prepare and was easily able to whip up everything within 10 minutes all while not having to compromise its quality. There was plenty of salad and chicken for the two of us and this low-calorie meal was deceptively satiating.
MEAL #3: Cowboy Poblano Cheddar Burger
Meal Overview
Prep & Cook Time: 35-45 Minutes | Difficulty Level: Intermediate | 940 Calories per Serving
Ingredients I Was Provided
- 1 1/2 oz BBQ Sauce
- 0.8 oz Bacon Bits
- 1/2 oz Cilantro
- 2 tsp. Fajita Seasoning
- 10 oz Ground Beef
- 1 Poblano Pepper
- 2 Potato Rolls
- 12 oz Red Potatoes
- 1 Shallot
- 1 1/2 oz Sliced Cheddar Cheese
How I Prepared This Meal
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First, I prepared all of the fresh ingredients which involved dicing the potatoes, chopping the cilantro, peeling and halving the shallot, as well as halving the poblano pepper and slicing it into strips. Then, I tossed the potatoes and pepper with just shy of 1 tbsp. olive oil and roasted them in my air fryer. This took about 10 minutes at 275°F.
While the vegetables were roasting, I cooked prepared two 4'' diameter patties from the ground beef and cooked them on medium heat in 2 tsp. of olive oil. It took about 8 minutes per side to cook them thoroughly. Once the first half was browned, I flipped them and then topped the cooked side with cheddar cheese to allow it to melt over the burger.
Finally, I browned the shallot in 1 tsp. of olive oil for about 3 minutes and used my air fryer to toast.
Final Results
Oh my, this recipe was beyond amazing! My husband and I decided to make it for dinner at the end of the week and we were blown away by its flavor profile. The tangy BBQ sauce paired with the small bite of the poblano combined with savory beef and cheddar created a flavor-packed meal that really hit the spot and met practically all of our cravings in one meal - something that most recipes don't accomplish!
Final Thoughts On My February Subscription Box From Home Chef
Each of the three meals I tried in this subscription box from Home Chef was absolutely amazing; however, the Cowboy Poblano Cheddar Burger was my favorite among the three. Although I typically don't eat portion sizes like this, I have to say it was worth a try and served as a great weekly cheat meal.
I also enjoyed trying out a lower-calorie option from Home Chef with the Souvlaki Chicken Breast with Lemon Dill Crema and Arugula Feta Salad and can definitely see myself repeating this recipe on a weekly basis due to how easy it was to make. Finally, the Weeknight Chicken Quesadillas was also a fun recipe to make, but I'll have to go lighter on the toppings next time I make it in order to properly press the quesadillas while baking them.
TO WRAP UP
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