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Breakfast

Chili Chicken Mexican Vegetable Mix

Summery Mexican vegetable mix with chili chicken from the oven
Slow-cooked chili chicken from the oven with a mix of steamed Mexican vegetables. Highly recommended for anyone following a low-calorie, low-carb sports diet.
Portion size1 portion (entire meal)
Energy316Kcal
Fats5.4g
Saturated fat2g
Carbohydrates28.3g
Sugars18.1g
Fibres12.2g
Proteins38.4g
Salt3.8g
Microwave 750W: 3-5 minutes defrosted/fresh meal
Microwave defrost setting: 13-15 minutes frozen meal
Oven 120 degrees: +/- 20 minutes
Pan 5g olive oil: By feel.
Note: always poke holes in foil!
Refrigerator: 1-4 days
Frozen: 12 weeks
Use the low-carb meal for lunch, dinner, before or after training. Looking for a breakfast? Check here the options!
Chicken, paprika, black pepper, cardamom, nutmeg, garlic, onion, coriander, cinnamon, salt, water, soy sauce (soybean, wheat, salt), sugar, maltodextrin, hydrolyzed vegetable protein, thickener, flavor enhancer, coloring, preservative.
Wheat, Soy and Celery
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