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, 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
The Cost:
- 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
ACTIVE DEAL: Limited Time Only! Get $250 off + free shipping
CODE: MSA200
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 August 2020 Review
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 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: Pork Banh Mi Bowl with Broccoli, Kale, Roasted Red Peppers, Pickled Veggies & Aioli
Net Carbs Per Serving: 13
Calories per serving: 570
Total time, according to Green Chef: 25 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. To top it off, if you have any questions or concerns, they have 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 give you 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 this meal this month, so let's see how it fared.
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The first step in this recipe is to pat the pork tenderloin dry with a paper towel and place in a medium bowl where it is seasoned with shichimi togarashi, salt, and pepper. I then added the coconut aminos and stirred to coat. The pork sat in this marinade for about 10 minutes, where I stirred it occasionally.
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Next, I peeled off the edge of the daikon radish. It came in a bit different format than the instructions stated, but I made it work. I sliced it lengthwise into 1/4 inch thick planks. Once the radish was cut, I added that and the carrots into another medium bowl where I added the apple cider vinegar with cilantro. I only added a bit as it seemed quite potent, and used olive oil to make up for the rest. I then added a bit of salt and pepper and stirred to combine. This mixture needed to sit at least 10 minutes as well, stirring occasionally.
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Because my broccoli was a bit on the large size, I cut the florets into bite-size pieces. I also removed the thick center stems from the kale and chopped the leaves into bite-size pieces.
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Using a dry sauté pan over medium heat, I added the cashews and toasted until fragrant. Once they were lightly toasted I removed them from the heat and roughly chopped them.
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Using a bit of olive oil over high heat, I added pork to the hot pan. This cooked for about 6 minutes until fully cooked. I then removed it from the heat.
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The last step in this recipe was to sauté the veggies. Heating a bit of olive oil into the cashew pan, I added the broccoli, roasted red peppers, and kale, where I cooked it until veggies were soft, and the kale was wilted. I then gave it a good sprinkle of salt and pepper.
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And of course was the best part...the plating! I divided the sautéed veggies between the plates, topping with the togarashi-spiced pork. I then garnished it with the quick-pickled radish and carrots, drizzled with spicy ginger-lime aioli to taste. And for the finishing touch: sprinkling the toasted cashews. This Vietnamese meal was unlike anything we've ever had before. The pickled veggies paired with the spiced pork and the tasty broccoli was a bit spicy, yet delicious! While my 5-year-old wasn't a fan of the pickled veggies, my 7-year-old was so obsessed, he took his brother's veggies and scarfed them right down, begging for me to order this meal again. That just shows how different all of our tastebuds actually are! (Charlie was just not a fan!) I am truly glad my kids are up to try anything, even if they end up not liking it!
Meal 2: Roasted Red Curry Chicken with Broccoli & Cabbage Stir Fry with Shiitake Curry Sauce
Net Carbs Per Serving: 19 grams
Calories per serving: 600
Total time, according to Green Chef: 30 minutes
Actual time: 35 minutes
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While we typically eat a lot of wild game, I really enjoy a good old-fashioned chicken breast, and this roasted red curry chicken caught my eye. How did it turn out? Let's find out!
To start off this dish, I preheated the oven to 400 degrees. Using a paper towel, I patted the chicken breasts dry and placed them in a medium bowl with salt pepper, a drizzle of cooking oil, and the red curry paste with lime juice, turning evenly to coat.
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The next item was to roughly chop the dried shiitake mushrooms. Once they were chopped I placed them in a small bowl covered with water to soak for about 5 minutes, or until softened.
And here with go with the broccoli again...a little more chopping!
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To create our protein for this meal, I heated cooking oil over medium-high heat, added the chicken from the marinade, and seared it for about 3 minutes on each side. Once the chicken was provided with a nice char, I transferred them to an aluminum foil covered pan and baked for another 10 minutes.
To create the shiitake curry sauce, I added the mushrooms with the reserved water to the leftover marinade and added the coconut aminos. I whisked this to combine.
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The next step was to heat oil and add the broccoli. Once the broccoli began to brown, I added a bit of salt and pepper, added the yellow onions and ginger, and cooked for another 2 minutes. Once the onions became translucent, I added the cabbage, cooking until the broccoli was crisp-tender. Finally, we were able to add the shiitake curry sauce, which cooked down for another 3 minutes.
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And here we are plating again! I cut the chicken into 7 slices each and laid them over the veggie stir-fry, which I sprinkled with dry-roasted cashews and toasted coconut flakes. Voila! I found this recipe to be one of the top favorites. The juicy chicken really made the dish. It wasn't too spicy but had just the right amount of kick while being sweet due to the coconut flakes and cashews. Broccoli is one of Charlie's favorite foods, so he enjoyed this a lot more than the previous meal that consisted more of kale, so I think I am finally onto something! I would definitely order this meal again!
Meal 3: Monterey Jack Beef Patties with Spicy Ginger-Lime Aioli, Sauteed Zucchini, and Cabbage Slaw
Net Carbs Per Serving: 10
Calories per serving: 520
Total time, according to Green Chef: 30 minutes
Actual time: 35 minutes
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This month's last meal was also chosen by my oldest son. Do you think it turned out as good as it looks?
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This recipe involved a bit of chopping. I started with the pepitas, followed by the cilantro, then with the onion, and lastly the zucchini. Easy peasy!
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To create the slaw, I added the cabbage, pepitas, and about half of the cilantro to a medium-sized bowl. Using a tablespoon of spicy ginger-lime aioli, and olive oil, I gave it a little salt and pepper and tossed to combine.
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I didn't get a lot of photos of creating the patties because I couldn't touch my phone with my meaty hands, so once I added the ground beef and onion into a bowl adding the cumin, coriander, and oregano seasoning. Using my hands, I squished together the beef to make sure the seasonings were distributed equally. The patties seared for 2 minutes on each side in a hot pan. Once the patties were seared, I added the Monterey Jack cheese and broiled them for about 5 minutes. Just look at how tasty!!!
Second to last, we have to cook the zucchini. Using about a tablespoon of olive oil, I added the zucchini to the pan, and roasted until they turned brown.
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Thank goodness for burger night! We have had an incredibly long week and weekend and we're all insanely drained. I love the fact that this fancy meal only took about 30 minutes to create from start to finish, and that both kids, plus my husband liked the food. Not only does it look and smell delicious, but it is healthy as well!
The Verdict: This month's Green Chef Keto box was a really good one! Last month's box had a bit more family-friendly meals, but Hank was obsessed with absolutely everything this month, and he ate all of his plates of food with no questions asked. This month my box arrived in perfect condition, with no ugly ingredients, and no leakage. Everything stayed fresh and delicious looking. I noticed that these keto meals have higher carb values than a traditional keto diet would consist of, but I find it possible to split the meal in half and eat one now, and save one for later. I know purchasing this box is more expensive than heading to the grocery store, but to receive these organic ingredients without having to leave the comfort of my home, I think it is worth the price, especially because the meals fit into my low-carb lifestyle!
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!
ACTIVE DEAL: Limited Time Only! Get $250 off + free shipping
CODE: MSA200
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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Do you subscribe to Green Chef? What meals have been your favorites?
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