Coconut Chicken Curry

Serving Size 8 oz. (227g), Servings Per Container 2, Amount Per Serving Calories 320, Total Fat 10g (13% DV), Saturated Fat 4g (20% DV), Trans Fat 0g, Cholesterol 40mg (13% DV), Sodium 550mg (24% DV), Total Carbohydrate 40g (15% DV), Dietary Fiber 2g (7% DV), Sugars 2g (Includes 0g Added Sugars 0% DV), Protein 16g, Vitamin D 0mcg (0% DV), Calcium 103mg (8% DV), Iron 1mg (6% DV), Potassium 289mg (6% DV)

Per 16 oz. Container (454g), Amount Per Container Calories 640, Total Fat 21g (27% DV), Saturated Fat 8g (40% DV), Trans Fat 0g, Cholesterol 80mg (27% DV), Sodium 1100mg (48% DV), Total Carbohydrate 81g (29% DV), Dietary Fiber 4g (14% DV), Sugars 4g (Includes 1g Added Sugars 2% DV), Protein 32g, Vitamin D 0mcg (0% DV), Calcium 207mg (15% DV), Iron 2mg (10% DV), Potassium 578mg (10% 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.

COCONUT CHICKEN CURRY: Boneless Dark Meat Chicken, Tomatoes, Onion, Coconut Milk (coconut extract 76%, water, xanthan gum), Tomato Puree, Spices, Expeller Pressed Canola Oil, Garlic, Ginger, Salt

BASMATI SAFFRON RICE: Water, Basmati Rice, Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Cardamom, Bay Leaf, Saffron

CONTAINS: Tree Nuts (Coconut)

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.