Lemony Chicken Breast On Risotto
This chicken breast has been given the VIP treatment. Marinated with fresh thyme, zested lemon and capers, roasted to perfection and gently laid on a bed of creamy spinach risotto and shaved parmesan.
Free range chicken breast. thyme, lemon, capers, olive oil, flaky salt, cracked pepper, chicken stock, onions, leek, garlic, spinach, arborio rice, parmesan, white wine.
Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.| Servings per package: 1 Serving size: 400g/480g |
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| Average Quantity per Serving 400g |
Average Quantity per Serving 480g |
Average Quantity per 100 g | |
| Energy | 2090 kJ | 2510 kJ | 522 kJ |
| Protein | 30.8 g | 36.9 g | 7.7 g |
| Fat, total | 20.5 g | 24.6 g | 5.1 g |
| - saturated | 3.5 g | 4.2 g | 0.9 g |
| Carbohydrate | 45.4 g | 54.4 g | 11.3 g |
| - sugars | 2.4 g | 2.9 g | 0.6 g |
| Sodium | 514 mg | 617 mg | 128 mg |
Remove sleeve and clear lid.
Oven: Cook in a preheated oven at 180°C for 10 minutes
Microwave: 2 ½ - 3 minutes on High
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.
