Green Chef offers 3 unique plans to choose from including Keto & Paleo, Balanced Living, and Plant-Powered. You can select 2, 4, or 6 servings per recipe and choose 3 or 4 recipes per week. The 6 serving option is a rarity in the meal kit world and allows large families to enjoy delicious meal kits without having to supplement a 4 serving box. Meals start at $9.99 each with free shipping and they almost always have a new customer offer running where you can save on your first box (or more). Get $90 OFF >>
What We Like
Commitment to the environment through recyclable packaging and carbon offsets!
6 serving option for large families
What We Don’t Like
Can’t select meals from different plans in the same week
For our second set of Green Chef reviews, we selected the Balanced Living plan. Our meal kit recipes included the Shepherd’s Pie, Pork Chops with Apricot Pan Sauce, and the Japanese Vegetable Fritters. Get $90 OFF >>
Green Chef Unboxing by MealFinds
We started the week with the Pork Chops with Apricot Glaze meal kit. This meal included an herb-seasoned stuffing packed with carrots, celery, and scallions alongside oven-roasted green beans. The star of this dish was the apricot glaze that was made with apricot jam and a mushroom broth concentrate. It was perfect on the pork with a hint of sweetness. Get $90 OFF >>
Our second meal kit was the Shephard’s Pie. This is a favorite in our house and we’ve ordered it from many meal kit companies. For this Green Chef meal, the meat was mixed with carrots, peas, onions, tomato paste, and mushroom broth. Then topped with rich and creamy mashed potatoes made with cream cheese, and then topped with mild white cheddar and chives. Get $90 OFF >>
This meal was warm, filling, and everything you could want in a comfort food dish. For our family of three, we added extra peas to the dish and had plenty for everyone.
Our final meal of the week was the Japanese Vegetable Fritters with fluffy rice packed with edamame with a side of tamari broccoli. The whole dish was kicked up a notch with the addition of the spicy ginger-siracha aioli. Get $90 OFF >>
We added more edamame to feed our family of three and enjoyed this vegetarian meal. The vegetable fritters could’ve used a little more flavor as they were a bit bland on their own, though. Get $90 OFF >>
We started with the Pork Tenderloin with chive butter, sauteed zucchini with walnuts, and a cabbage and tomato slaw. This dish was delicious. My husband and son are not fans of zucchini, but really loved the spice blend and the crunch of the walnuts on top. The slaw was super easy to make and perfect on a hot summer night. A great tip, which was in the recipe, is to sear the pork tenderloin on the stovetop to get it nice and brown and crunchy on the outside, and then put it in the oven to cook through. Get $90 OFF >>
Next up we tried the Sesame-Ginger Beef patties with a broccoli, red bell pepper, and cabbage stir-fry with cashews. This dish was so tasty! We added onion and ginger (pre-prepped in a bag) to the ground beef before cooking which added a great flavor to the patties. But the star of the dish was the tangy sauce. We put it all over the patties and stir-fry and could’ve eaten more. We also added rice to the meal as three of us were eating that night. This was much better than take-out. Get $90 OFF >>
Finally, we made the Mediterranean Pork Meatballs with cauliflower tabbouleh with cucumber, tomato & feta cheese. This dish was another winner and full of flavor from not one, but two sauces! We all enjoyed the Mediterranean flavors and my son couldn’t even tell that he was eating cauliflower (he thought it was couscous). Get $90 OFF >>
And while we LOVED our meal kits, there is still a lot of plastic/packaging that can not be easily curbside recycled. Most people won’t clean out their plastic pouches and take them to a center that accepts #4 plastic (and other materials that are not able to be recycled curb-side) and will instead throw them in the garbage. We do acknowledge and appreciate that Green Chef is committed to providing eco-friendly packaging and practices sustainability more than most meal kit companies and can’t wait to see how they continue to innovate to help our planet. Get $90 OFF >>
Green Chef Menu
Green Chef offers 3 menus per week based on the plan you’ve selected. A sample of each Green Chef menu by plan is below. One of our biggest complaints with Green Chef is that you can’t choose recipes across plans. For example, if you selected the Balanced Living plan and wanted to add a recipe from the Keto & Paleo plan you can’t. You would have to change your whole plan to the Keto & Paleo plan.
No matter which plan you select your meal kit ingredients come pre-measured with some chopping required. Green Chef includes incredibly flavorful premade sauces and spice blends that really make the dish sing. This allows you to create a tasty dinner in around 30 min. Get $90 OFF >>
We were genuinely surprised by how flavorful our keto meals were from Green Chef! Every meal was packed with protein and a ton of nutrient-rich vegetables to ensure that we were eating healthy and would be full at the end. Our favorite thing about the Green Chef meals has to be the pre-made spice blends, sauces, and marinades. These are a time-saver and add so much flavor to each dish. Yum! We would highly recommend the Green Chef keto meals even if you aren’t on a keto diet (we aren’t!) as they are tasty and filling.
We also enjoyed the Balanced Living plan meals. They were full of flavor with generous portions. And while we really enjoyed our meals from Green Chef, we would love to be able to select meals across plans/menus as there are some weeks that we don’t like 3 recipes in a single plan.
If you are looking for a certified organic meal kit that focuses on eating green and living green with tasty meal kit recipes Green Chef could be right for you! Get $90 OFF >>
This post has been reviewed and approved by our dietitian Rebecca Housh, MS, RDN, LDN for nutritional accuracy.
Rebecca Housh is a registered dietitian based in Chicago, IL. She earned a Bachelor of Science in Human Physiology from Boston University and a Master of Science in Human Nutrition from the University of Illinois in Chicago. Rebecca is passionate about the idea of food as medicine in both preventative and therapeutic care. Her current professional interests lie in food security, food access, and nutrition for chronic disease.
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