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Tarragon Chicken Bake 400g - Cravings Range

R 74.90

Ricotta, feta & sundried tomato stuffed chicken breast, wrapped in bacon with a rich white wine tarragon sauce. Finished off with a side of cheesy mash.

The 80/20 rule
with two FitChef Ranges

FitChef EatClean Range
(our current strict range that you’ve been living on)
satisfies your body, brain and microbiome (gut)
to achieve your optimal potential (the proverbial 80%).

FitChef Cravings Range
satisfies all ‘cravings’ (the proverbial 20%)
So you can continue with Clean Eating.

Welcome to 365 days of healthy food solutions that work!

#FitChef365

 Milk (Dairy), Garlic, Corn (maize), Sulphur Dioxide

Made in a kitchen with eggs, nuts, seeds, dairy & soya

Typical Nutritional Information
  Per 400g Per 100g
Energy (kJ)
Energy (kcal)
1120
268
280
67
Protein (g) 28.8 7.2
Glycaemic Carbohydrates (g)
of which total sugar (g)
Dietary fibre* (g)
8.0
1.2
1.6
2.0
0.3
0.4
Fat(g)
of which saturated fat (g)
12.4
6.0
3.1
1.5
Total Sodium (mg) 440 110

Nutritional information refers to the product as packed/sold.

Mustard Mash (40%) [Water, Potatoes, Milk, Maasdam Cheese, Cheddar Cheese, Butter, Mustard, Wheat, Wholegrain mustard, Mustard Seeds, Black pepper, Salt] Chicken Fillet (30%) [Chicken, Bacon] Spinach & Ricotta Filling (13.3%) [Spinach, Feta cheese, Ricotta] Baby Spinach 400g (17.4%) [Baby spinach, Grated Mature Cheddar Cheese] Sauce - Tarragon (30%) [Water, White wine, Cream, Chicken Stock, Chicken stock cubes, Butter beans, Red Onions, Butter, Cornflour, Tapioca, Garlic, Dried tarragon, Salt, Black pepper]

Exchange Table
Protein (7g*) 4.1
Carbohydrate (15g*) 0.5
Fat (5g*) 2.5

* Grams per exchange

Heating Instructions


Microwave: (from defrosted): Pierce film. Heat for 3-4 min. 

Microwave: (from frozen): Pierce film. Heat for 5-6min. Note Aluminium tray is microwave safe.

Tip: For best results, defrost in the fridge overnight.


Freezing Instructions


Keep frozen up to 5 months (-18degC).

Consume within 2 days of defrosting.

Do not refreeze once defrosted.


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