Chicken & Leek Bake with roasted roots, spinach and a herb & bacon crumb

Chicken & Leek Bake

with roasted roots, spinach and a herb & bacon crumb

433 Kcal
50g Protein
use by 6 days
Dairy Free

Seasoned diced chicken breast coated in a coconut and leek sauce, served with roasted roots, spinach and a herb & bacon crumb

Ingredients

Chicken Breast, Potatoes, Carrots, Swede, Parsnip, Spinach, Coconut Milk, Water, Leeks, Peas, Breadcrumbs (Wheat), Gluten-Free Vegetable Bouillon, Bacon Lardons, Olive Oil, Gravy Granules, Dijon Mustard, (Sulphites), Sea Salt, Black Pepper, Onion Powder, Garlic, Dried Mixed Herbs, Dried Thyme

Allergens

ALLERGY ADVICE: For allergens, see ingredients in Bold. This meal is manufactured in a facility that handles NUTS.

CONTAINS: SULPHITES, WHEAT

Allergens Statement

Menu items may contain or come into contact with common allergens including wheat, eggs, nuts, soya, sulphites and shellfish.

Nutritional Info

445g Weight | 433 Kcal | 50g Protein | 27g Carb | 13g Fat | 5.7g Saturated Fat | 6.2g Fibre | 2.4g Salt | 8.9g Sugar

Cooking Instructions

Remove sauce pot before heating and see label for instructions.

Microwave: Remove sleeve and peel back corner offilm lid. Heat on full power for 3 minutes (800W). Check food is piping hot. Leave to stand for 1 minute. All cooking appliances vary. This is a guide only.

Oven: Preheat oven to 180 degrees. Remove sleeveand peel back corner of the film lid and heat for 20-25 minutes. Stand for 1 minute.