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Chicken breast with risotto

High Protein
Chicken

Creamy risotto with diced tomatoes marinated grilled eggplant and yellow peppers served with juicy chicken breast with arugula pesto.

Ingredients

MILK, chicken breast 22%, bell peppers, diced tomatoes, risotto rice 9.0%, eggplant, onions, HARD CHEESE, arugula 1.6%, canola oil, leaf parsley, sea salt, basil garlic, sunflower oil, tomato paste, lemon zest, paprika, bell pepper.
May contain traces of soy, sesame and celery

Preparation

Microwave (pierce the foil only ONCE)

  1. Take the dish out of its sleeve

  2. Pierce the foil only ONCE

  3. Heat up the at 800 watts for approx. 8 min.

Oven (do NOT pierce the film)

  1. Take the dish out of its sleeve

  2. Heat up in a preheated oven with closed foil:

    • Fan oven 150° C for approx. 40 min.

    • Top and bottom heat 150° C for approx. 45 min.

More Infos

Dish with risotto rice and chicken breast with rocket pesto. Frozen.
Store at -18°C (✱✱✱ compartment of the freezer). Do not freeze again after defrosting.
Net Weight ℮ 460 g

Nutrition Facts

  •  
  • per 100 g
  • per Portion
  • Energy
  • 452 kJ
  • 2,079 kJ
  •  
  • 108 kcal
  • 497 kcal
  • Fat
  • 3.6 g
  • 17 g
  • … of which saturates
  • 1.0 g
  • 4.6 g
  • Carbohydrate
  • 9.8 g
  • 45 g
  • … of which sugars
  • 2.1 g
  • 9.7 g
  • Fiber
  • 0.7 g
  • 3.2 g
  • Protein
  • 8.6 g
  • 40 g
  • Salt
  • 0.95 g
  • 4.4 g