Marsala Chicken - Serves 2

Marsala Chicken: Marsala Wine, Onion, Garlic, White Wine, White Sauce, Tapioca Starch, Salt, Pepper, Potato, Rosemary, Olive Oil, Rice Flour (GF)

Roasted Vegetables: Cauliflower, Broccoli, Carrots, Sweet Potato, Extra Virgin Olive Oil, Salt, Pepper (GF)(DF)

Roasted Potato: Yellow Baby Potato, Montreal Steak Spice, Extra Virgin Olive Oil (GF)(DF)

Basmati Rice: Basmati Rice, Water, Turmeric Powder, Salt (GF) (DF)

Caesar Salad: Romaine, Croutons, Parmesan Cheese, Caesar Dressing (Garlic, Onion, Spices, Milk, Canola Oil, Vinegar, Egg, Anchovy, Xanthan Gum, Yeast Extract, Sugar)

Pasta Salad: Penne Noodle, Raw Dinner Vegetables, Grainy Mustard, Vinegar, Salt, Pepper, Sugar

Penne Rose: Penne Noodle, Red Sauce, White Sauce, Parmesan Cheese

Penne Alfredo: Penne Noodle Parmesan Cheese, White Sauce, Cream, Garlic, Salt, Pepper, Tapioca Starch, Olive Oil, Onion

Calories: 660 kcal, Protein: 43 g, Carb: 55 g, Fat: 22 g
(Includes Roasted Potato + Vegetables + Marsala Sauce)

High heat is the usual go-to, but it’s also the easiest way to scorch a good meal. You can stand guard over the stove, but you don’t have to. Around here we say “burn & learn” but we’d rather you skip the burning and just enjoy the learning. Your meal was prepped with care—follow the heating steps for the best flavour.

1.Place your veggies and potatoes on a parchment-lined baking sheet and into the pre-heated oven. Bake 15-20 minutes. In hurry? Sauté in a pan.

2.Once your oil is hot, add your chicken, taking care not to overlap. Cook for 3-4 minutes on each side (6-8 minutes).

3.Add 1 oz of water for each portion and deglaze pan.

4.Add your sauce and bring to full simmer for 3-4 minutes. Turn to low until your vegetables and potatoes are 160 degrees.

5.Bon Appétit!

Thanks from NC