Here’s our vegetarian version of a customer favourite! Made with plant-based “chick’n” breasts. (oven)
VEG Lemon-Rosemary Chick’n with Cranberry Dipping Sauce: Plant-based chick’n breasts, cranberry sauce, bread crumbs, “lite” mayonnaise, chilli sauce, parmesan, lemon juice, rosemary, lemon zest, paprika, garlic powder, pepper
This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.
Cooking
(oven): Thaw completely in fridge. Heat oven to 375F/190C. Thoroughly coat a rimmed cookie sheet with non-stick spray. Empty crumbs onto a plate and stir well. Coat chick’n in mayo-lemon sauce then in crumbs. Mist chick’n with non-stick spray. Bake 18-20 min. or until heated through. To crisp, broil 1 min. Warm dipping sauce (included) in a small pot or in microwave. Suggested Sides: Our Creamy Peas ‘n Orzo.
Nutrition Facts
6 Servings Per Main Dish
Cranberry Dipping Sauce not included
| Amount Per Serving | ||
|---|---|---|
| Calories | 291 | |
| Total Fat | 14g | |
| Saturated Fat | 2.5g | |
| Cholesterol | 9mg | |
| Sodium | 851mg | |
| Total Carbohydrate | 17g | |
| Fiber | 3g | |
| Sugar | 2g | |
| Protein | 25g | |
