Beef in tomato ragout
with potato wedges 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
Pulled chicken
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Pulled beef
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Broccoli
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Tomato
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Tomato paste
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White Onion
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Sjalot
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Olive oil
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Garlic
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Cornstarch
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Sea salt
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Coconut blossom sugar
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Oregano
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Black pepper
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Chili
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How to best enjoy
Microwave (800W): Remove the cardboard sleeve and pierce a few holes in the film. 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.
Oven (170˚C): Preheat the oven. Remove the cardboard sleeve and pierce a few holes in the film. 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.
Nutritional value per serving
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