Thai Red Curry Chicken (LOW CARB)

310cal Cal

29gr Pro

18gr T.Car

14gr T.Fat

4gr Fiber

E LC GF DF LS LC LF

Organic chicken breast coated with a spicy red curry and vegetable stew with snow peas, carrots and butternut squash. Served with a side of cauliflower rice. Garnished with fresh cilantro. [Meal images are for reference only and may not represent specific portion sizes or accompanying sides]

Available sizes:

Standard

Std. PLUS

LARGE

ginger, GF soy sauce, lime, agave, herbs & spices, coconut milk, parsley, curry paste, red chili, cauliflower, carrot, butternut squash, snow pea, organic chicken breast, shallot, olive oil, basil, cilantro, garlic

Coconut, Shellfish

Standard portion

Calories: 310
Protein: 29gr
Total Carbohydrate: 18gr
Total Fat: 14gr
Dietary Fiber: 4gr
Cholesterol: 60mg
Sodium: 500mg
Total Sugars: 7gr

Std. PLUS portion

Calories: 400
Protein: 41gr
Total Carbohydrate: 22gr
Total Fat: 17gr
Dietary Fiber: 5gr
Cholesterol: 90mg
Sodium: 600mg
Total Sugars: 9gr

LARGE portion

Calories: 500
Protein: 53gr
Total Carbohydrate: 26gr
Total Fat: 20gr
Dietary Fiber: 6gr
Cholesterol: 120mg
Sodium: 700mg
Total Sugars: 11gr

[1] MICROWAVE: Remove lid and included portion cups and trays. Microwave for 2 minutes. If needed, continue to heat in 30 second intervals. [2] OVEN: Adjust rack to middle position and preheat to 375°F. Remove lid and included portion cups and trays. Place on baking sheet and bake for 5 minutes. If needed, continue to bake in 2 minute intervals. [HEATING TIMES MAY VARY; REHEAT CONTENTS TO 165°F]

Thai Red Curry Chicken (LOW CARB)

Thai Red Curry Chicken (LOW CARB)

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