Lemon and Ginger Chicken 350g. Gluten free, low FODMAP, onion and garlic free, lactose free. We Feed You
Lemon and Ginger Chicken 350g. GLuten free, low FODMAP, onion and garlic free, lactose free.
LemonandGingerChickenbyWeFeedYouServesTwo.GlutenFree_LowFODMAP_LactoseFree
Lemon & Ginger Chicken
Lemon and Ginger Chicken 350g. Gluten free, low FODMAP, onion and garlic free, lactose free. We Feed You
Lemon and Ginger Chicken 350g. GLuten free, low FODMAP, onion and garlic free, lactose free.
LemonandGingerChickenbyWeFeedYouServesTwo.GlutenFree_LowFODMAP_LactoseFree
Lemon & Ginger Chicken

Lemon & Ginger Chicken w/ Kale

Lemon & Ginger Chicken

REWARDS PRICE $10.46 - $12.55
$13.95     Sale Save

350g Serve

Chicken breast braised in plenty of ginger, soy and lemon, giving this simple and complete dish lots of flavour.

This meal is also for anyone following a gluten free, lactose free, onion and garlic free or Low FODMAP diet. 

Monash University Low FODMAP CertifiedTM recipe: One serving of a meal made in accordance with this recipe can assist with following the Monash University Low FODMAP dietTM.  A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional.

This meal is made with at least 95% Australian ingredients, including Australian chicken. 


Chicken Breast (38%), Water, Zucchini (14%), Brown Rice (10%), Kale (7%), Lemon Juice (Lemon Juice, Preservative: 202), Coriander, Tamari Gluten Free Soy Sauce (Whole soybeans, water, sea salt, alcohol), Ginger, Cornflour, Olive Oil, Salt, Pepper.

ALLERGY ADVICE:  Contains Soy. May contain peanuts, tree nuts, milk, eggs, sesame seeds, fish.

Serving Size: 350g, Servings per Dish: 1
Average Quantity per Serve Average Quantity per 100g
Energy  1474 kJ (352 Cal)  421 kJ
Protein 40.8 g 11.7 g
- Gluten 0 g 0 g
Fat, total 4.6 g 1.3 g
- Saturated 1.1 g 0.3 g
Carbohydrate 34.3 g 9.8 g
- Sugars 3.0 g 0.9 g
- Lactose 0 g 0 g
- Fibre 3.5 g 1 g
Sodium 530 mg 151 mg

The nutrient values which appear in our Nutrition Information for each meal are developed based on a standard product formulation and average calculations. Due to variations in seasonal produce and chef production of meals (not machines), there may be slight variations between meals. We aim to minimise this with strong processes and procedures in place but human and seasonal variations, although minimal, will occur.