Swordfish & Roasted Veggies Swordfish & Roasted Veggies
Swordfish & Roasted Veggies
Swordfish & Roasted Veggies

Swordfish & Roasted Veggies

$14.99
Available until December 26, 2024

Vent film, reheat for 1:30 - 2:00 minutes.

swordfish & roasted veggies nutrition label

Seared swordfish topped with a spicy marinara sauce, roasted Brussels sprouts, butternut squash, heirloom carrots, dried cranberries, caramelized onions

Gluten Free Gluten Free

Nut Free Nut Free

spicy Spicy

550 cal | 17g fat | 56g carb | 42g protein

Nutrition Facts

Reheat Instructions

Yukon Potato, Swordfish, Brussels Sprouts, Tomato Sauce [Tomato Concentrate (Water, Tomato Paste), Water, Salt, Onion Powder, Garlic Powder, Citric Acid, Natural Flavors.], Heirloom Carrots, Water, Yellow Onion, Cranberries [Cranberries, Sugar, Citric Acid, Sunflower Oil And Aronia Juice Concentrate], Green Bell Pepper, Red Bell Pepper, Carrots, Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Garlic, Extra Virgin Olive Oil, Unsalted Butter, Carrots, Celery, All Purpose Gluten Free Flour [Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, Fava Bean Flour], Tomato Juice [Water, Concentrated Tomato Juice, Salt, Ascorbic Acid (Vitamin C)], Kosher Salt, Herbs de Provence, Avocado Oil, Dried Thyme, Paprika, Red Pepper Flakes, Dried Oregano, Thyme, Rosemary, Black Pepper, Bay Leaf Whole. Contains Milk, Fish (Swordfish). Packaged In A Facility That Contains Milk, Egg, Fish, Crustaceans Shellfish, Tree Nuts, Peanuts, Wheat, Sesame And Soy.

Nutritionally Balanced

All of our meals are designed by a team of chefs and registered dietitians to contain a healthy balance of macronutrients without sacrificing flavor.

Quality Ingredients

We're proud to use lean, antibiotic and hormone-free proteins, slow digesting carbohydrates, and heart healthy fats. We source our ingredients from local suppliers whenever possible.

Ready To Eat

No prep, cooking or clean-up. All meals come fresh and fully cooked. Keep refrigerated, heat when ready.