This sweet and spicy dish includes pan seared white chicken breast, red bell peppers, pineapples, and jalapeños all slow cooked in a sweet red chili sauce and includes white rice on the side.
One portion is built to feed one person with a hearty appetite or two lighter eaters, such as children. Click our "Portion Chart" button for more information!
Instructions & Tips
Slow Cooker: Cook for 4 to 6 hours on the LOW setting.
Pan/Skillet: Completely defrost then pour contents into pan on medium heat. Cook for 15-20 minutes.
Boil in Bag: Boil a pot of water. Place frozen meal bag into the pot. Cook for 20 minutes. Make sure the bag is submerged in the water and not touching the pot. Plastic touching the pot may burn. Be careful, bag will be hot and will release steam when opened.
Rice: Add rice to slow cooker for last 20 minutes before ready to eat or boil in bag for 12 minutes.
Nutritional Information: 2 Nutritional Servings per portion: Amount per serving (339g) Calories-286.5 Total Fat-5g, Saturated Fat-2g, Sodium-650mg, Carbohydrates-28g, Dietary Fiber-2.5g, Sugar-19g, Protein-33g
Ingredients: Butterfly Bone/Skin-less Chix Breast, Roasted
Red Peppers, Pineapple Tidbits, Sweet Thai Chili Sauce,
Jalapeno Peppers, Corn Starch, .Diced Onion, Diced Celery Diced Carrots
Disclaimer all meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy, and shellfish,