Ginger-soy pulled chicken
with quinoa and broccoli
Japanese-inspired chicken, shredded and served on a bed of fluffy quinoa. The quinoa is flavored with a ginger-soy vinaigrette with a hint of sesame, and accompanied by roasted broccoli with more tangy vinaigrette.
Pulled chicken with quinoa, spinach and broccoli with ginger-soy dressing
This meal contains 177 grams of vegetables.
Ingredients: 23% pulled chicken [99% chicken meat, spices, salt, water], 22% broccoli, 21% spinach, water, 7% quinoa, spring onion, olive oil, 2% SESAME OIL, white wine vinegar , 1% ginger puree [ginger, vinegar], garlic, 1% soy sauce [water, SOY BEANS, salt, vinegar], agave syrup, garlic puree [garlic roasted, water, salt, acid (E330), citrus fiber], SESAME SEED, sea salt, black pepper, thickener (E415), lactic acid bacteria
E = auxiliary material approved by the EU.
Nutritional value per serving
Ingredients in this meal
Allergens: CéleriPulled chicken
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Broccoli
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Spinach
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Coconut milk
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Brown rice
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Green bell pepper
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Red bell pepper
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Olive oil
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Scallion
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Garlic
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Cornstarch
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Ginger puree
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Agave syrup
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Natural flavors
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Granulated garlic
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Garlic puree
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Curry powder
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Sea salt
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Coriander
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Lemon zest
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Black pepper
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Gochugaru
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Microwave (800W): Remove the cardboard sleeve. Partially open the film to remove the cup from the meal and fold the film back. Place the container in the microwave and heat the meal for 3.5 minutes. Let the meal rest for 1 minute before removing the film. Be cautious of hot steam when opening. Add the contents of the cup to the meal.
Oven (170˚C): Preheat the oven. Remove the cardboard sleeve. Partially open the film to remove the enclosed cup from the meal and fold the film back. Place the container in a preheated oven and heat the meal for 20 minutes. Then let the meal rest for 1 minute before removing the film. Be cautious of hot steam when opening. Add the contents of the cup to the meal.
Nutritional value per serving
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