Chimichurri Chicken

Nutrition Facts
Serving Size 1 each
Calories 225
    Calories from Fat 1.2

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 14.2g
35%
Tot. Carb. 3.1g
2%
  Sat. Fat 2.2g
8%
  Dietary Fiber 0.5g
2%
  Trans Fat 0g
 
  Sugars 1.7g
 
Cholesterol 85mg
 
Protein 24.3g
 
Sodium 893.8mg
60%
 
 
Protein   43%
  • Carbohydrates   2%
  • Total Sugars  
  • Fat   35%
    • Vitamin D - mcg   0%
  • Added Sugar   2%
  • Calories   9%
  • Sodium   60%
    • Calcium   1%
  • Iron   6%
  • Potassium   1%
    • INGREDIENTS:  WATER (water), CHICKEN BREAST (boneless skinless chicken breast fillet containing up to 12% of a solution of water and sea salt), Chimichurri Sauce (EXTRA VIRGIN OLIVE OIL (100% fresh extra virgin olive oil), RED WINE VINEGAR (red wine vinegar, diluted with water to 5% acidity), RED ONION (red onion), CILANTRO (cilantro), PARSLEY (parsley), JALAPENO PEPPER SLICES (jalapeno peppers, water, distilled vinegar, salt, calcium chloride, garlic powder. contains 2% or less of malic acid, lactic acid, sodium benzoate (preservative), sodium metabisulfite (preservative, contains sulfites), yellow 5), MINCED GARLIC (water, garlic, phosphoric acid and sodium benzoate (to help protect flavor)), SALT (salt, sodium thiosulfate, potassium iodide 0.006%, sodium bicarbonate, yellow prussiate of soda), OREGANO LEAVES (Mediterranean style oregano leaves )), FRESH LEMON (lemon), ORANGES (orange), HONEY (honey), KOSHER SALT (salt, yellow prussiate of soda)
    ALLERGENS:  
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.