Gyro-spiced chicken bowl with brown rice, fresh slaw, and yogurt sauce

Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Family-Friendly, <600 Calories, Protein Plus

1 Serving, 510 Calories/Serving

20–25 Minutes (Conventional oven)

3–5 Minutes (Microwave oven)

The chicken and brown rice in this gluten-free Middle Eastern bowl is all juicy and delish with lemon, olive oil, coriander, cumin, and garlic. Just heat, stir in the crispy slaw, and drizzle the cool yogurt sauce on top.

Ingredients

In your tray:
Brown rice
Spiced chicken (antibiotic-free chicken thigh - extra virgin olive oil - organic garlic - coriander - cumin - kosher salt - turmeric - garam masala - cayenne)
Turmeric gravy (Sunbasket chicken stock - butter - extra virgin olive oil - arrowroot powder - lemon juice - granulated garlic - turmeric - kosher salt - black pepper - cumin - coriander - sweet smoked paprika - dried oregano)
In your bag:
Tomato cabbage slaw (organic tomato - organic cabbage - organic onion - red wine vinegar - lemon juice - minced parsley - coconut sugar)
Lemon yogurt dressing (organic Greek yogurt - paleo mayo - water - lemon juice - coconut sugar - kosher salt - minced parsley - granulated garlic - harissa powder - black pepper - onion powder)

Nutrition per serving

Calories 510, Total Fat 26g (33% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 780mg (34% DV), Total Carb. 43g (16% DV), Fiber 6g (21% DV), Total Sugars 8g (Incl. 1g Added Sugars, 2% DV), Protein 29g
Contains: Milk, Eggs, Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

Cook, Season, and Serve

We delivered this meal fresh because it tastes best that way (heated of course!). We do not recommend freezing this meal.

Microwave: Peel back a corner of the plastic and cook in the tray for 3 minutes. Remove plastic and stir. Continue to cook 1 minute at a time until internal temperature reaches 165°F*.

Oven: Remove plastic, cover tray with foil, and bake at 425°F for 20 minutes. Remove cover and stir. Continue cooking covered 5 minutes at a time until internal temperature reaches 165°F*.

In a bowl, toss the tomato cabbage slaw with the cooked chicken and rice, and top with lemon yogurt dressing. We seasoned this lightly. Add salt and pepper to your heart’s content.

*Cooking times vary by oven/microwave -- add time if needed. Do not expose tray to open flame or direct contact with heating element.

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