12 Best Chefs Plate Recipes to Try Right Now

When it comes to easy, tasty dinners, Chefs Plate is a go-to for many Canadians. Whether you’re trying to save time during the week or just want to skip the grocery line, their ready-to-cook meal kits offer something for everyone. But with so many recipes rotating each week, it can be hard to decide where to start.

That’s why we’ve put together a handpicked list of our 12 favourite Chefs Plate recipes! Pulled from every major menu they offer. From the most popular meals to family-friendly hits, vegetarian delights, and lightning-fast dishes, this guide is packed with options worth trying.

                                                                                                                                                                 

Most Popular Chefs Plate Recipes Worth Trying

Some meals just stand out. They hit the perfect balance between flavour, ease, and satisfaction—which is exactly why these Chefs Plate recipes keep showing up in weekly menus and customer reviews. If you’re new to Chefs Plate or just want a guaranteed winner, start with these fan favourites.

Beef Kofta with Couscous & Mint Yogurt

This dish is a favourite for good reason: it’s flavour-packed, quick to cook, and feels like something you’d order at a Mediterranean restaurant. The beef koftas are seasoned and seared, served over fluffy couscous with a cool yogurt sauce on top.

Ingredients:

• 300g ground beef

• 1 garlic clove, minced

• 1 tsp ground cumin

• 1 tsp paprika

• Salt and pepper

• 1 cup couscous

• 1/2 lemon (zest + juice)

• 1/3 cup plain yogurt

• A few sprigs of mint, chopped

• Olive oil
  
  

Instructions:

1. In a bowl, mix beef, garlic, cumin, paprika, salt, and pepper. Shape into small oval koftas.

2. Heat a drizzle of oil in a pan and sear koftas for about 8–10 minutes, turning to brown all sides.

3. While the meat cooks, boil 1 cup of water with a pinch of salt. Remove from heat, stir in couscous, cover, and let sit for 5 minutes.

4. Fluff couscous with a fork and mix in lemon zest and juice.

5. Stir chopped mint into the yogurt, add a pinch of salt.

6. Plate the couscous, top with koftas, and spoon over mint yogurt.
   
   

Quick tip:

If you don’t have mint, parsley or dill makes a great substitute.   

Chicken Pesto Fusilli

This one’s a comfort food classic that comes together fast. Juicy chicken, fresh veggies, and pasta coated in pesto—what’s not to love? It’s a weeknight dinner that always hits the spot.

Ingredients:

• 2 chicken breasts, diced

• 200g fusilli pasta

• 1 small zucchini, sliced

• 1 small red pepper, chopped

• 1/3 cup pesto (store-bought or homemade)

• Olive oil

• Salt and pepper

• Grated Parmesan (optional)
  
  

Instructions:

1. Cook pasta in salted water until al dente. Drain and set aside.

2. While pasta cooks, heat oil in a large pan. Sauté chicken pieces until golden and cooked through—about 7–8 minutes.

3. Add zucchini and red pepper to the pan and cook for another 4–5 minutes until just tender.

4. Stir in cooked pasta and pesto. Toss everything together over low heat until well coated.

5. Serve warm, topped with grated Parmesan if you like.
   
   

Quick tip:

Swap zucchini with mushrooms or broccoli if you want to mix things up.

              

Lemon Herb Pork Tenderloin with Cheesy Polenta

This recipe feels fancy but is surprisingly easy to pull off. Juicy pork with a zesty lemon herb rub, served over creamy polenta—it’s the kind of meal that impresses without any stress.

Ingredients:

• 1 pork tenderloin (about 400g)

• 1 garlic clove, minced

• 1 lemon (zest + juice)

• 1 tsp dried thyme or Italian herbs

• 3/4 cup cornmeal (for polenta)

• 2 cups milk

• 1/2 cup grated cheese (cheddar or Parmesan)

• Olive oil

• Salt and pepper
  
  

Instructions:

1. Preheat oven to 400°F (200°C). Rub pork with garlic, lemon zest, thyme, salt, and pepper.

2. Heat oil in a pan and sear pork on all sides (about 5 minutes total). Transfer to oven and roast for 12–15 minutes until cooked through.

3. Meanwhile, bring milk to a gentle simmer in a pot. Slowly whisk in cornmeal, stirring constantly to avoid lumps.

4. Reduce heat and cook for 5–7 minutes until thick. Stir in cheese and a splash of lemon juice, then season with salt.

5. Slice pork and serve over cheesy polenta.
   
   

Quick tip:

Let the pork rest for a few minutes before slicing to keep it juicy.

Quick & Delicious: Speedy & Simple Chefs Plate Recipes

Sometimes you just want dinner on the table fast—but without compromising on taste. These Chefs Plate-inspired meals are designed to be ready in 30 minutes or less and still feel like something special.

Honey Garlic Salmon

A go-to for busy weeknights, this recipe brings sweet, savoury, and tangy together in one pan.

Ingredients:

• 2 salmon fillets

• 2 tbsp honey

• 2 tbsp soy sauce

• 1 garlic clove, minced

• 1 tsp grated ginger (optional)

• 1 cup rice

• 1 small head of broccoli, cut into florets

• Olive oil, salt, pepper
  
  

Instructions:

1. Cook rice according to package instructions.

2. Steam or sauté broccoli until just tender.

3. In a small bowl, mix honey, soy sauce, garlic, and ginger.

4. Heat oil in a pan, sear salmon skin-side down for 3–4 minutes. Flip, pour sauce over top, and cook for another 3–4 minutes until glazed.

5. Serve with rice and broccoli.

 

Shrimp & Soba Noodle Stir-Fry

A light, fresh meal that’s ready in under 20 minutes.

Ingredients:

• 200g shrimp, peeled

• 100g soba noodles

• 1 carrot, julienned

• 1 bell pepper, thinly sliced

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tsp rice vinegar

• Green onion or sesame seeds (optional)
  
  

Instructions:

1. Cook soba noodles and rinse under cold water.

2. Heat sesame oil in a pan. Cook shrimp until pink—about 3 minutes.

3. Add vegetables and stir-fry for 2–3 minutes.

4. Toss everything with soy sauce and rice vinegar.

5. Serve warm with green onion or sesame seeds.
   
   

     

Chipotle Chicken Burrito Bowl

Bold and filling, this DIY burrito bowl is easy to customize.

Ingredients:

• 2 chicken breasts, sliced

• 1 tsp chipotle powder or taco seasoning

• 1 cup cooked rice

• 1/2 cup canned corn

• 1/2 cup black beans

• 1/2 avocado, sliced

• 1/4 cup sour cream or plain yogurt

• Olive oil, salt
  
  

Instructions:

1. Toss chicken with chipotle seasoning, salt, and a splash of oil. Sear in a pan until cooked through.

2. Warm corn and beans in a separate pan or microwave.

3. Layer rice, beans, corn, and chicken in bowls.

4. Top with avocado and a dollop of sour cream.
   
   

Quick tip:

Add lime wedges or chopped cilantro for extra zing.

Savoury Favourites from the Meat & Veggies Menu

These recipes are for when you’re craving something classic—think comforting mains with a solid protein, fresh veggies, and flavours that hit just right.

Chicken Tinga Tacos

Smoky, saucy, and a little spicy—these tacos are packed with flavour and quick to make.

Ingredients:

• 2 chicken breasts, shredded

• 1/2 onion, sliced

• 1 garlic clove, minced

• 1 chipotle pepper in adobo (or 1 tsp chipotle powder)

• 1/2 can crushed tomatoes

• 6 small tortillas

• 1/4 cup sour cream

• Olive oil, salt, pepper
  
  

Instructions:

1. Sauté onion and garlic in oil until soft. Add chipotle and tomatoes, then simmer for 5 minutes.

2. Stir in shredded chicken and cook until heated through.

3. Warm tortillas, fill with tinga mixture, and top with sour cream

Steak & Roasted Root Vegetables

A wholesome meal that feels like a Sunday dinner but fits a weeknight schedule.

Ingredients:

• 2 steaks (sirloin or striploin)

• 2 carrots, chopped

• 1 parsnip or potato, chopped

• 1 tbsp balsamic vinegar

• Olive oil, salt, pepper

• Optional: fresh rosemary or thyme
  
  

Instructions:

1. Toss veggies with oil, salt, and balsamic. Roast at 425°F for 25–30 minutes until tender.

2. Season steaks with salt and pepper. Sear in a hot pan 3–4 minutes per side for medium.

3. Let steak rest before slicing. Serve with roasted veggies.
   
   
   

BBQ Pulled Beef Sandwiches

Tender shredded beef with sweet BBQ sauce served on a bun—it’s comfort food at its finest.

 

Ingredients:

• 300g beef chuck or stewing beef

• 1/2 cup BBQ sauce

• 2 sandwich buns

• 1/2 onion, sliced

• 1/4 cup water or beef broth

• Olive oil, salt, pepper
  
  

Instructions:

1. Sear beef chunks in a pot until browned. Add onion, water, and a pinch of salt.

2. Cover and simmer on low for 1.5–2 hours until fork-tender.

3. Shred beef, stir in BBQ sauce, and simmer for 5 more minutes.

4. Pile onto toasted buns and serve hot.

Chefs Plate Vegetarian Recipes That Don’t Disappoint

Whether you’re eating less meat or skipping it altogether, these vegetarian dishes offer real flavor and comfort—no bland salads here. They’re hearty enough for dinner and simple enough to become regulars in your rotation.

Chickpea & Sweet Potato Coconut Curry

A warming, mildly spiced curry that’s packed with plant-based protein and rich coconut flavour.

Ingredients:

• 1 can chickpeas, drained

• 1 small sweet potato, diced

• 1/2 onion, chopped

• 1 garlic clove, minced

• 1 tsp curry powder

• 1/2 tsp ground cumin

• 1/2 can coconut milk

• 1/2 cup vegetable broth or water

• 1 cup rice

• Olive oil, salt, pepper
  
  

Instructions:

1. Start cooking rice. In a separate pot, sauté onion and garlic until soft.

2. Add sweet potato, chickpeas, and spices. Stir to coat.

3. Pour in coconut milk and broth. Simmer for 15–20 minutes until potatoes are tender.

4. Serve curry over rice.
   
   
   

Veggie Black Bean Enchiladas

These enchiladas are bold, cheesy, and surprisingly quick to make.

Ingredients:

• 6 small tortillas

• 1 can black beans, rinsed

• 1/2 bell pepper, chopped

• 1/2 onion, diced

• 1 cup enchilada sauce

• 1/2 cup shredded cheese

• Olive oil, salt
  
  

Instructions:

1. Sauté onion and pepper until soft. Stir in black beans and a bit of the enchilada sauce.

2. Fill tortillas with mixture, roll up, and place seam-down in a baking dish.

3. Pour remaining sauce over top, sprinkle with cheese.

4. Bake at 375°F for 15–20 minutes until bubbly.

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One-Pan Sausage & Veggie Bake (Vegetarian Version)

Use plant-based sausage to keep this meal meat-free without losing the savoury flavor.

Ingredients:

• 2 veggie sausages, sliced

• 1 zucchini, chopped

• 1 bell pepper, chopped

• 1 small red onion, sliced

• 1 tbsp olive oil

• 1/2 tsp Italian seasoning

• Salt and pepper
  
  

Instructions:

1. Preheat oven to 425°F. Toss everything with oil and seasoning on a sheet pan.

2. Roast for 20–25 minutes, flipping halfway, until golden.

3. Serve as-is or with rice, quinoa, or crusty bread.
   
   
   

Final Thoughts: Chefs Plate Recipes You’ll Actually Want to Make

Chefs Plate has built a menu that fits real life—quick dinners, flavourful mains, and options for every kind of eater. The recipes we’ve shared here are based on the most popular and crowd-pleasing picks from their rotating meal kits.

Whether you’re leaning into plant-based meals or want something hearty and satisfying, there’s plenty to try at home. You don’t need a subscription to enjoy the flavours Chefs Plate is known for—you just need a few ingredients and a little time in the kitchen.