Tomatoes are full of health-promoting nutrients including minerals, vitamins C and E, β-carotene, lutein and flavonoids such as quercetin[1]. It is an excellent source of the antioxidant lycopene (the red pigment in tomatoes) and studies have shown that tomato consumption is associated with a decreased risk of certain types of cancer, including breast cancer and prostate cancer, and cardiovascular diseases[2]. Certain variants such as the San Manzano tomato and cherry tomatoes are particularly high in lycopene[3].
Nothing beats fresh sun ripened tomatoes but cooking actually increases the bioavailability of lycopene. Keep the skins on as these are full of lycopene
Piri Piri Chicken (Low FODMAP)
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One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more |
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Diversity score = 12.75 of your 30 weekly plant types contributing to a more diverse gut microbiome read more |
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Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels. |
| chicken | |
| 1 person | 367g |
| 2 people | 740g |
| cooking | microwave / oven |
Chicken (24.3%), Chopped Tomato (13.5%), Spinach (10.8%), Whole grain rice (9.7%), Red Pepper (5.4%), Green Pepper (5.4%), Carrot (4.3%), Fennel (3.8%), Extra Virgin Olive Oil, Herb Mix, Tomato Puree [tomato], Lemon Juice, Sweet Noble Paprika, Parsley Flat, Red Wine Vinegar, Tapioca Starch, Smoked Paprika, Lemon Zest, Brown Sugar, Sundried Tomatoes [Sundried tomatoes, Salt], Chicken Stock (Chicken Extract, Chicken Fat, Salt), Sea Salt, Red Chilli, Chipotle chilli
For allergens please see ingredients in bold.
this meal contains a FODMAP safe amount of tomatoes
this meal contains a FODMAP safe amount of red pepper
this meal contains a FODMAP safe amount of green pepper
read more about how we develop our Low FODMAP meals
| Typical Values | per 100g | per 370g |
|---|---|---|
| energy kJ | 428 | 1582 |
| energy kCal | 102 | 377 |
| fat g | 4 | 14 |
| of which saturates g | 0.6 | 2.3 |
| carbohydrates g | 8 | 31 |
| of which sugars g | 2 | 7 |
| fibre g | 1.7 | 6.2 |
| protein g | 8 | 28 |
| salt g | 0.5 | 1.7 |
Per Serving:
Vitamin A (ret eq)
991.6 ug
122.1% of RI
Vitamin C
67.7 mcg
82.2% of RI
Vitamin K
373.7 ug
503.6% of RI
Folates (B9)
71 ug
36.5% of RI
Phosphorus
296 mg
42.3% of RI
Manganese
1.1 mg
50.1% of RI
Selenium
15.9 ug
28.9% of RI
Potassium
902.8 mg
44.4% of RI
Sat Fat
2.3 g
11.7% of RI
RI = Reference Intake
High in Vitamin K - Bones, Blood
Low Saturated Fat - Heart*
High in Protein - Muscles, Bones
Source of Vitamin C - Brain**, Immunity, Energy
Source of Fibre
High in Vitamin A - Skin, Eye
Low Sugar
Microwave
1 Person
MICROWAVE (preferred method) | 800W | 8.5 mins.
Remove sleeve and pierce film. Cook for 4.5 mins. Stir sauce, re-cover and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!
2 People
MICROWAVE (preferred method) |800W | 16.5 mins.
Remove sleeve and pierce film. Cook for 10 mins. Stir sauce, re-cover and cook for a further 6.5 mins. Rest for 2 mins, check piping hot & enjoy!
Oven
1 Person: OVEN | Gas mark 5 | 195°C/175°C Fan | 55 mins. Preheat oven. Remove sleeve and pierce film. Cook for 55 mins, ideally on a flat baking tray and then stir sauce. Rest for 2 mins, check piping hot & enjoy!
2 People: OVEN | Gas mark 5 | 195°C/175°C Fan | 65 mins. Preheat oven. Remove sleeve and pierce film. Cook for 65 mins, ideally on a flat baking tray and then stir sauce. Rest for 2 mins, check piping hot & enjoy!
Microwave
Oven
Contains sulphites.
Get in touch if you’d like to know more.
We use tree nuts in almost all our meals.
Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to hello@fielddoctor.co.uk if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.
