Lemon Rosemary Chicken
with Rice Pilaf & Parsnip Purée
|Chicken||raw lemon juice|
|garlic-infused canola oil||Cognac|
|Basmati rice||red bell pepper|
|orange bell pepper||salt|
|Total Fat (g)||15|
|Saturated Fat (g)||5|
|Trans Fat (g)||0|
|Dietary Fiber (g)||4|
|Vitamin A (%DV)||30|
|Vitamin C (%DV)||100|
Collect the Lemon Rosemary Chicken along with the separately packaged Rice Pilaf.
Microwave: Remove lids from the Lemon Rosemary Chicken and Rice Pilaf. Cover both with a damp paper towel. Heat for 90 seconds and then in 30 second intervals until sufficiently warm. Rotate and allow standing time for even heating. Consumption of Parsnip Purée recommended at room temperature.
Stove Top: Put Lemon Rosemary Chicken in pan and place over medium-low heat for 1-3 minutes. Put Rice Pilaf in a separate pan and place over medium-low heat for 1-3 minutes. Consumption of Parsnip Purée recommended at room temperature.
Keep all food refrigerated until ready to consume.