Chicken or Tofu Picatta

Choose from the following:


Chicken Picatta: Chicken breast; Bread crumbs, milk, lemon zest, Italian seasoning, kosher salt, black pepper, canola oil. Crispy Capers White Wine Sauce: White Wine, heavy cream, tarragon vinegar, bay leaves, black peppercorns, butter (contains milk), flour, corn starch, kosher salt, white pepper. Zucchini, onions, yellow squash, cauliflower, asparagus, garlic, kosher salt, white pepper, olive oil.

OR

Tofu Picatta: Cleveland Tofu (water, soybeans, calcium sulfate, glucono delta lactone), Bread crumbs, milk, lemon zest, Italian seasoning, kosher salt, black pepper, canola oil. White Wine Sauce: White Wine, heavy cream, tarragon vinegar, bay leaves, black peppercorns, butter (contains milk), flour, corn starch, kosher salt, white pepper. Zucchini, onions, yellow squash, cauliflower, asparagus, garlic, kosher salt, white pepper, olive oil.


Nut-free, Soy-free

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Heating instructions: Preheat your oven to 425 degrees. Place your protein and vegetables on a lined baking sheet (separately), and the protein into the oven first. For 7 minutes, before then placing the vegetables in. Remove them both at 165 degrees, approximately 12-15 minutes for the proteins and the vegetables about 10 minutes. Heat the sauce in a small saucepan on low until it's warm, be careful not to heat too quickly or the sauce could break. Garnish with crispy capers. If you have the pasta heat a large pot of water to a boil. Place the pasta into the boiling water for approximately 1-2 minutes. Plate and enjoy with the vegetables and the picatta.

ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!

32 oz. (946 mL)