Chicken Vindaloo

Serving Size 8 oz. (227g), Servings Per Container 2, Amount Per Serving Calories 310, Total Fat 8g (10% DV), Saturated Fat 1.5g (8% DV), Trans Fat 0g, Cholesterol 40mg (13% DV), Sodium 620mg (27% DV), Total Carbohydrate 42g (15% DV), Dietary Fiber 3g (11% DV), Sugars 3g (Includes 0g Added Sugars 0% DV), Protein 17g, Vitamin D 0mcg (0%), Calcium 90mg (10% DV), Iron 2mg (10% DV), Potassium 378mg (8% DV)

Per 16 oz. Container (454g), Amount Per Container Calories 620, Total Fat 16g (21% DV), Saturated Fat 3g (15% DV), Trans Fat 0g, Cholesterol 85mg (28% DV), Sodium 1230mg (53% DV), Total Carbohydrate 83g (30% DV), Dietary Fiber 6g (21% DV), Sugars 5g (Includes 0g Added Sugars 0% DV), Protein 34g, Vitamin D 0mcg (0% DV), Calcium 180mg (15% DV), Iron 4mg (20% DV), Potassium 756mg (15% DV)

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

CHICKEN VINDALOO: Boneless Dark Meat Chicken, Onion, Tomatoes, Potato, Tomato Puree, Vinegar, Spices, Water, Garlic, Ginger, Expeller Pressed Canola Oil, Salt, Turmeric, Paprika, Garam Masala (spices)

BASMATI LEMON RICE: Water, Basmati Rice, Lemon Juice, Expeller Pressed Canola Oil, Chana Dal (split chickpeas), Urad Dal (black gram), Cultured Dextrose, Salt, Mustard Seeds, Turmeric, Whole Red Chilis

Microwave: Remove the sleeve. Peel back the film 2 inches on the corner of the non-rice side. Heat on high for 3-5 minutes, or until piping hot.* Let it stand for 2 minutes. Enjoy! Cooking times may vary.

Stove Top: Take out 2 medium pans (non-stick preferred). Add 1/4 cup of water into each pan. Remove the sleeve and film from the food tray, and add the rice to one pan and the protein/vegetable with its sauce to the other. Apply medium/low heat to both for 6 to 8 minutes, stirring occasionally, until the food is piping hot.* Transfer the rice and the protein/vegetable with sauce to a bowl or plate.

Oven/Toaster Oven: Preheat the oven to 350°F. Add 1/4 cup of water into an oven-safe baking container. Remove the film from the food tray and empty the contents into the oven-safe baking container, keeping the rice and the protein/vegetable with its sauce separated. Discard the food tray. Cover the baking container with tin foil. Bake the dish for 20-25 minutes or until the food is piping hot in the center.* Handle carefully.

*Each meal should be heated until it reaches an internal temperature of 165°F. Caution: meals will be hot to the touch once heated.