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Home Chef Meal Kit January 2022 Review + Coupon

Kat Giuffrida
ByKat GiuffridaJan 28, 2022 | 0 comments

Home Chef
3.8 overall rating
30 Ratings | 18 Reviews

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 Experience With Home Chef

I was given the opportunity to try out Home Chef and I'm beyond excited. Here, I wanted to provide insight into which meals I tried for the month of January and show you all what the process was like for cooking each meal along with the final results. I'm certainly no expert when it comes to cooking, so Home Chef was the perfect meal kit subscription for me to try out this year.

My January Subscription Box From Home Chef

For the month of January, I decided to try out the following three meals:

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: Teriyaki Steak Pad Thai

Meal Overview

Prep & Cook Time: 25-35 Minutes | Difficulty Level: Easy | 650 Calories per Serving

Ingredients I Was Provided

  • 1/4 oz Cilantro
  • 8 oz Cooked Asian Noodles
  • 2 Green Onions
  • 1 oz Honey Roasted Peanuts
  • 1 Lime
  • 3 oz Matchstick Carrots
  • 3 tsp Sambal
  • 10 oz Steak Strips
  • 1 tsp Sugar
  • 2 oz Teriyaki Glaze

How I Prepared This Meal


The preparation of this meal was quite simple overall. First, I had to prepare the lime, peanuts, cilantro, and onions by chopping them up and placing them into separate bowls. I also separated the steak strips into a single layer and seasoned them with salt and pepper.

Then, I cooked the noodles for 4 minutes in a pot of boiling water, after which I drained them and then placed them back into the pot with 1 tsp of olive oil. Next, I cooked the steak strips in 2 tsp of olive oil on medium-high heat for 3-4 minutes (a bit longer than what the instructions said) and then added in sugar and cooked for 2 more minutes.

Once the meat had finished turning brown, I added the carrots and green onions to the pan and let them cook together for 2 minutes. Following this, I added the noodles along with the teriyaki glaze, lime juice, and a little bit of water and let them cook for 3 more minutes.

Finally, after everything was done cooking, I stirred samba into the pan and plated my dish with the meal.

Final Results

My husband and I thoroughly enjoyed this meal and appreciated that the meat and noodles weren't saturated in sauce like similar dishes. The peanuts, lime, and other garnishings added a little zest to the meal and the noodles had a perfect texture that wasn't too soft or firm. I would definitely repeat this meal in the future and I kept my recipe card on hand to try out this dish again on my own.

MEAL #2: Chicken Gyros with Grape Tomatoes

Meal Overview

Prep & Cook Time: 10-15 Minutes | Difficulty Level: Easy | 600 Calories per Serving

Ingredients I Was Provided

  • 1 tsp Chimichurri Seasoning
  • 12 oz Organic Boneless Skinless Chicken Breasts
  • 4 oz Grape Tomatoes
  • .14 oz Lemon Juice
  • 4 Mini Naan Flatbreads
  • 1 Shallot
  • 1/2 oz Spring Mix
  • 2 oz Tzatziki Dip

How I Prepared This Meal


First, I cut up the chicken breast into small chunks and grilled it with olive oil until it browned. As the chicken was cooking, I cut up the shallot and tomatoes placed each of them into a bowl, and set them aside. Once the chicken had browned, I threw in the shallot and tomatoes and cooked them together for 2 minutes, after which I added 2 tbsp of water along with the packet of lemon juice and then cooked the meal for another 5 minutes.

While the combined ingredients were cooking, I threw the flatbreads on my cast iron grill and grilled them for around 2-3 minutes just to get them slightly browned and heated. Once the flatbreads were finished, I plated them and filled them with the chicken, tomatoes, and diced shallot. To top it off, I threw in the spring mix and placed a small portion of Tzatziki on top of the greens.

Final Results

I loved the simplicity of this meal and the seasoning was just enough to keep the chicken flavorful, but not overpowering. We enjoyed this dish for lunch and I could totally see myself making this again in the future for quick lunch breaks.

MEAL #3: Chicken Bruschetta Risotto

Meal Overview

Prep & Cook Time: 35-45 Minutes | Difficulty Level: Intermediate | 640 Calories per Serving

Ingredients I Was Provided

  • .75 cup Arborio Rice
  • 1 tbsp Basil Pesto
  • 0.6 oz Butter
  • 2 Garlic Cloves
  • 1/2 tsp Garlic Salt
  • 4 oz Grape Tomatoes
  • 2 Green Onions
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 oz Shredded Asiago Cheese
  • 12 oz Organic Boneless Skinless Chicken Breasts

How I Prepared This Meal

Before cooking the chicken, I cut up the tomatoes, onion, and garlic and put them into separate bowls. Then, I combined the tomatoes, white portions of green onions, garlic, olive oil, and salt and pepper to create the bruschetta and set the mixture aside.

After making the bruschetta, I browned the risotto for 2 minutes with olive oil. Once the risotto was toasted and opaque, I added the mirepoix base along with 1 cup boiling water and stirred them together. After a few minutes, I added another 1/2 cup of boiling water and stirred the rice as it cooked on and off for about 20 minutes.

Once the rice had finished cooking, I remoted it from heat and added the butter, cheese, garlic salt, and pepper, and then covered the pot and let the ingredients sit. I then cut up the chicken breast into chunks and grilled it on my cast iron for around 8-10 minutes, after which I topped it off with the bruschetta mixture and pesto and stirred it all together. Finally, I plated the risotto and topped it off with the chicken, pesto, and bruschetta mixture as well as with the remaining green portions of the onions.

Final Results

This was our absolute favorite dish! The risotto was rich and creamy and mixed well with the chicken and bruschetta. This meal took a bit longer to prepare than the other two so I would suggest eating it for dinner or on the weekends when you have more time to spare. I totally wish I had seconds of this meal and this is certainly a repeat dish!

Final Thoughts On My January Subscription Box From Home Chef

I thought each of the three meals that I tried in January was absolutely amazing and well worth the time spent preparing them.  For those of you who are looking to prepare a quick lunch, I suggest trying the Chicken Gyros as they take 15 minutes or less to make and can be easily eaten on the go. However, if you have more time on hand and don't mind taking a bit longer to prep and cook your meals, then the Teriyaki Steak Pad Thai and Chicken Bruschetta Risotto are great options.


CAN YOU STILL GET THIS BOX IF YOU SIGN UP TODAY? No, this week’s meals have passed. But, you can sign up for Home Chef today and receive meals next week!


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Home Chef is a meal kit subscription service that allows customers to pick out specific meals each week that best fit their tastes and schedules. Whether you’re cooking for yourself and your spouse or having a full house of kids, Home Chef offers recipes that everyone can enjoy. Each Home Chef bo... read more.

Kat Giuffrida
Kat Giuffrida

Kathryn is a native of the sunshine state and currently resides with her husband and daughter in Auburndale.

She obtained a Bachelor of Science in Biology from Florida Gulf Coast University in 2015 as well as a Master of Public Health in Environmental and Occupational Health from the University of South Florida in 2018. She also earned national certification in public health in 2018 from the National Board of Public Health Examiners (NBPHE).

Kathryn decided to start her career in regulatory compliance for a specialty chemical industry but soon found her way into the digital marketing world and hasn’t looked back ever since. She has contributed to websites including Muscle and Brawn, Pay It Forward Fertility Foundation, The Unwinder, and SHALE Magazine and is excited to continue her work at MSA.

Outside of work, she’s a year-round swimmer who qualified to compete in the 2020 TYR Pro Series. Whenever she’s not behind the keyboard typing up new articles you can most likely find her in a pool...or chasing after her baby.

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