Japanese curry chicken katsu with roasted vegetables and brown rice

Japanese curry chicken katsu with roasted vegetables and brown rice

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Delicious, chef-crafted meals straight from our kitchen to your oven for when you want the night off. Just heat up and eat up in as little as 4 minutes.

Japanese curry chicken katsu with roasted vegetables and brown rice

Soy-Free, Spicy, <600 Calories, Protein Plus

1 Serving, 440 Calories/Serving

20–30 Minutes (Conventional oven)

4–5 Minutes (Microwave oven)

Breaded chicken breast and roasted apples, carrots, and green beans go from pretty darn good to mind blowingly amazing when you dip them in Chef Jeremy’s curry sauce. Made from vegetable stock infused with spices, it’s tangy, sweet, and has a little zip. 

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  • Antibiotic-free breaded chicken breast
  • Curry sauce (Sunbasket vegetable stock - coconut aminos - apple juice concentrate - extra virgin olive oil - arrowroot powder - rice vinegar - pureed garlic - curry powder - date syrup - kosher salt - granulated garlic - ground mustard - white pepper - ground celery seed)
  • Brown rice
  • Roasted vegetables (organic carrots - organic potatoes - organic onions - extra virgin olive oil - kosher salt - white pepper)
  • Organic green beans
  • Organic apple

Nutrition per serving

Calories 440, Total Fat 10g (13% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 1300mg (57% DV), Total Carb. 52g (19% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 1g Added Sugars, 2% DV), Protein 32g
Contains: Milk, Tree Nuts (coconut), Wheat

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.


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: Do not peel back plastic. Cook in the tray covered 4–5 minutes. Add time as needed to reach internal temperature of 165F. 

Oven: Remove plastic, add 1 tablespoon water, cover tray with foil, and bake at 425°F, 20–30 minutes, until internal temperature reaches 165°F*. 

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.