Hey guys! So we made our first HelloFresh meal the other day and it was super convenient and yummy. HelloFresh sends you all the ingredients in a nice little package so you don’t even have to go fumbling looking for what items you need, it’s all in one nice little baggy. The first dish we decided to make was their Goat Cheese-Stuffed Chicken Roulades. Sounds super fancy huh? It was surprisingly easy to make in about 40 minutes.
So here’s what HelloFresh sent me to make this meal:

• Chicken Breast
• Couscous
• Sun-Dried Tomatoes
• Tuscan Kale
• Golden Raisins
• Chicken Stock Concentrate
• Sliced Almonds
• Goat Cheese
• White Wine Vinegar

And here’s what I needed from my own kitchen:

• Olive Oil
• Mallet (or something to tenderize/thin out the chicken)
• Small Bowl
• Saran Wrap
• Baking Sheet
• Small Pot with Lid
• Toothpicks
• Salt and Pepper
• Knife
• Fork



On the back of the sheet you get with your meal is all the directions with both pictures and easy to read instructions. It also tells you the calories and macros for your meal as well as additional products you might need (in this case just Olive Oil). I’ve placed the ingredients, calories, and instructions below if you want to try this meal!





Since I’ve got three kiddos I took nap time to prep the chicken part of the meal since that seemed to be the most “labor intensive” part of this dish. The chicken breast were very fresh and easy to remove from the packaging. I didn’t have a mallet so I just butterflied each chicken breast like the instructions recommended and then wrapped them in saran wrap and then used my garlic press to pound them down to the desired thickness. I mixed up the sun dried tomatoes and goat cheese in a small bowl then spread it inside the chicken breast, rolled it up and secured it with three toothpicks each. I wrapped them back up in the saran wrap and put them back in the fridge until hubby called to say he was on his way home from work. Into the oven the chicken went at 375 degrees for about 20 minutes.


In the meantime I was able to do the kale and couscous salad. I was surprised at how easy the couscous was to make, I really thought it was going to be a lot more difficult. All I had to do was put some water in a pot, add the chicken stock concentrate with the lid on and bring to a boil. Then you just add in the couscous and remove it from the heat for about 5 minutes. While the couscous was doing its thing I chopped up the kale like the directions said and made the salad. Once the couscous was done I added it to the kale. My only real complaint with this meal was there was a lot of couscous. If I did this meal again I’d probably use half or quarter of the couscous and have the kale be more present.

Once the chicken was done I was able to plate everything and serve. Now, my husband was a little apprehensive about trying this meal so he had me take the first bit and it was delicious. The chicken was for sure the best part. I enjoyed the kale salad but again, maybe with less couscous next time. Hubby and I both agree that the almonds gave a great additional crunch to the salad.


All in all when I asked my husband at the end of the meal what he would rank it he said “a strong 6, almost a 7, I’d eat it again if you made it”. I’d probably agree with him, I think our only real dislike in the dish was the couscous. We both agree that if it had been a brown rice or just the kale salad it would have been enough. It was great to try a different type of meal and know that I can mix it up in the kitchen. My “presentation” might not have been as pretty but I was pretty darn proud of myself. This is definitely a recipe I will be keeping and adding into the mix (even if I have to buy the ingredients myself). It’d be a great dish to serve with guests over, they’d really think you went all fancy on them. Would you try this meal or if you have let me know what you thought of it!


1. Preheat oven to 375 degrees. Finely chop sun-dried tomatoes, add to small bowl with goat cheese, salt and pepper to taste. Set aside to soften.
2. Butterfly chicken breasts, wrap in saran wrap and use mallet to think to 1/3 inch thick.
3. Mash goat cheese and sun-dried tomatoes together and spread on top of chicken breasts. Then roll chicken breasts and secure with toothpicks. If you don’t have toothpicks, place chicken breast roll seam down. Place on baking sheet and put in oven for 15-20 minutes.
4. Bring 1 cup of water to boil with stock concentrate. Add couscous, cover and remove from heat for 5 minutes.
5. Remove ribs from kale, roll and cut kale into small ribbons. Place in a bowl. Salt and pepper to taste. Add white wine vinegar and olive oil. Toss.
6. Fluff couscous and add to kale salad. Add almonds and golden raisins and toss.
7. Remove chicken from oven. Remove toothpicks and cut chicken into rounds. Place chicken on top of couscous and kale salad on plate and enjoy!