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HomeMarketMealsWeekly Meal PlanGood Eggs Meal KitsProtein Lover's Meal Kit Trio

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This is how Protein Lover's Meal Kit Trio looks, 1. image reference

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Good Eggs Meal Kits

Protein Lover's Meal Kit Trio

76.49

3 meals, 3 servings each

$8.49 / serving

Favorite

Product Details

3 meals, 3 servings each

Protein Lover’s Meal Kit Trio is a hearty bundle of protein-forward meals designed to simplify a week of dinners with satisfying, well-balanced recipes. Featuring a mix of bold flavors and wholesome ingredients, this trio makes it easy to enjoy filling, home-cooked meals with minimal prep.

Meal Kit #1 - Family-Size One-Pan Chicken Thighs with Charred Baby Broccoli Kit

Active time: 15 mins, Total time: 35 mins. Makes 4 servings.

Crispy chicken thighs and charred baby broccoli sizzle along together in a single pan, for a one-skillet dinner that’s fresh and green.

Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. f you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

What You Get

Baby Broccoli

Garlic

Parsley

Lemon

Chicken thighs (see note)

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 450°F. Trim the baby broccoli. Smash and peel 5 or 6 cloves of garlic. Pick the parsley, toss the stems, and roughly chop the leaves. Cut the lemon into wedges for serving.

Step 2

In a large bowl, combine the baby broccoli and garlic. Drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Remove the chicken thighs from the packaging, pat dry with paper towels, and season with salt and pepper on both sides.

Step 3

In a large cast-iron skillet or ovenproof sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken thighs, skin-side down, and sear until golden, about 5 minutes. Flip the chicken, transfer the pan to the oven, and roast until the chicken is nearly golden, 15 minutes.

Step 4

Add the broccoli mixture to the pan, arranging it around the chicken. Return the pan to the oven and continue to cook until the chicken is no longer pink at the center and the baby broccoli is tender and charred at the edges, 5 to 10 minutes longer.

Step 5

Transfer the chicken to plates, with the baby broccoli on the side. Sprinkle with the parsley. Grind with pepper and serve warm, with the lemon wedges for squeezing.

Meal Kit #2 - Steak Salad with Pears & Blue Cheese Kit

Time: 15 min active, 20 min total. Makes 3 servings.

Steak salad always satisfies. Slide lean grass-fed protein on top of a big bowl full of baby kale, pears, and blue cheese for a classic fall combo.

Contains: milk.

Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

What You Get

Top sirloin steak (see note below)

Pear

Pre-washed baby kale

Meyer lemon vinaigrette

Blue cheese crumbles

Pepitas

What You'll Need

Salt and freshly ground pepper

Olive oil

Step 1

Remove the steak from the packaging, pat dry with paper towels, and season generously with salt and pepper on both sides.

Step 2

In a cast-iron skillet or sauté pan over high heat, warm 1 tablespoon olive oil. When the pan is searing hot, add the steak and sear until browned on the first side, 3 to 5 minutes. Flip and continue to cook until done to your liking, 3 minutes longer for medium, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes. Slice across the grain.

Step 3

Meanwhile, core and slice the pear. In a bowl, combine the kale and pear, drizzle with about ⅓ cup of the vinaigrette, season with salt, and toss to coat. Toss in the blue cheese and pepitas.

Step 4

Heap the salad into shallow bowls or on plates and top with sliced steak. Grind with pepper and serve.

Meal Kit #3 - Meatball Pita Pockets with Baby Kale & Tahini Dressing Kit

Active time: 10 mins, Total time: 10 mins. Makes 3 servings.

These ready-to-roll meatball wraps make for a quick lunch. Lightly dressed baby kale and red bell pepper toss in nutrients, while the lemony tahini dressing adds zing.

Contains: milk, eggs, wheat, sesame.

What You Get

Turkey-ricotta meatballs

Red bell pepper

Pre-washed baby kale

Pita bread

Tahini dressing

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Warm the meatballs in the microwave, 1 to 2 minutes. Cut the meatballs in half.

Step 2

Seed and thinly slice the bell pepper. In a bowl, lightly toss a few handfuls of baby kale with a drizzle of olive oil and a pinch each of salt and pepper. Toast the pita.

Step 3

To build the pita pockets, lay each piece of pita flat, and top with the dressed kale and bell pepper. Plop the meatball halves on top, drizzle with the tahini dressing, and serve warm. Or wrap them and refrigerate for up to 2 days.