Dairy Free Egg Free Gluten Free

Almond Butter Gochujang Chicken Bowl

Chicken breast baked with an almond butter gochujang sauce with thinly sliced zucchini, bok choy, pickled onions, cucumbers, sliced radishes and quinoa. Served over rice noodles.

*Images shown represent double servings. Single meal orders will be half of what is displayed.

Nutrition Facts (%) - percentage of daily value

Serving size

0oz (0g)

1 serving per container

Per Serving

Calories

490

Total fat

18g

(23%)

Cholesterol

135mg

(45%)

Sodium

1060mg

(46%)

Total carbohydrate

37g

(13%)

Total sugars

Protein

53g

Calcium

170mg

(13%)

Iron

2.7mg

(15%)

Potassium

1600mg

(34%)

All Ingredients

Contains: Anchovy, Peanuts, Sesame Seeds

Organic Chicken Breast, Bok Choy, Zucchini, Carrots, Cucumber, Broccoli Frozen, Radish, Quinoa Dry, Rice Noodles, Red Onion, Peanut Butter Unsalted, Apple Cider Vinegar, Coconut Milk Full Fat, Maple Syrup, Tamari, Gochujang, Rice Vinegar, Fish Sauce, Cane Sugar, Pickling Spice, Bay Leaves, Fennel, Sesame Oil

How to Prepare

Microwave

Place the whole meal in a microwave-safe dish. Cover loosely with a microwave-safe lid or damp paper towel to help retain moisture. Heat on medium for 1–2 minutes. Stir gently, then continue in 30-second bursts until warmed through.

Air Fryer

Place the chicken and vegetables in the air fryer basket, leaving out the noodles. Reheat at 350°F (175°C) for 3–5 minutes until hot and slightly crisped. Warm the noodles separately in the microwave or on the stovetop to prevent drying.

Stovetop (for Best Flavor)

Add a splash of water to a nonstick skillet over medium heat. Add the chicken, vegetables, and noodles, stirring occasionally to prevent sticking. Cover with a lid to help steam and heat evenly. Cook for 4–6 minutes until warmed and tender.

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