Chicken Romesco

$ 10.99 Serves 2

Tender chicken and Andouille sausage slow-cooked with red peppers, onions, tomatoes, and zucchini come together to form a delicious sous-vide chicken romesco.

Low Saturated Fat | 27g Protein Per Serving | 0g Trans Fat

About this dish

What goes into it, what you get out of it, and how to heat it for best results.

Nutrition Facts

Serving Size 1 Portion (113g) | Servings Per Container 2

Calories 110
Calories from Fat 20

Dietary Benefits

Chicken Breast, Water, Red Pepper Strips, Chicken Andouille Sausage (chicken, water, sea salt, garlic, seasoning (onion, garlic, extractives of paprika, white pepper, black pepper, red pepper, ground sassafras leaves), fresh onion, cayenne pepper, turbinado sugar, lactic acid starter culture, pork casings), Diced Tomatoes (tomatoes, tomato puree, sea salt), Yellow Onion, Celery, Zucchini, White Wine (contains sulfites), Chicken Base (chicken and chicken stock, salt, cane sugar, rendered chicken fat, onion powder, potato flour, turmeric, rosemary extract), Garlic in Water (garlic, water), Modified Corn Starch, Cilantro, Vegetable Oil (canola oil, extra virgin olive oil), Salt, Smoked Hot Paprika, Cumin, Xanthan Gum, Red Pepper Flakes.

Dietary Notes

Item Number

Amount per Serving %DV*
Total Fat 2g 3%
Saturated Fat 0.5g 3%
Trans Fat 0g 0%
Cholesterol 55mg 18%
Sodium 290mg 12%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 27g
Vitamin A 6%
Calcium 0%
Vitamin C 10%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

2,000 Calorie Diet
Total Fat Less than 65g
Saturated Fat Less than 20g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
2,500 Calorie Diet
Total Fat Less than 80g
Saturated Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 375g
Dietary Fiber 30g

Heating Instructions

Conventional Oven

36-38 minutes at 350°F

Microwave Oven

6-8 minutes (1100 watts)

Water Bath

40-45 minutes at 140°F

Conventional Oven

18-20 minutes at 350°F

Microwave Oven

2-3 minutes (1100 watts)

Water Bath

38-42 minutes at 140°F

Conventional Oven

Microwave Oven

Water Bath

from frozen 36-38 minutes at 350°F 6-8 minutes (1100 watts) 40-45 minutes at 140°F
from thawed 18-20 minutes at 350°F 2-3 minutes (1100 watts) 38-42 minutes at 140°F

Quality Meal Claims

High Protein

27g protein per serving

Low Saturated Fat

Low saturated fat

No Trans Fat

0g Trans Fat Per Serving

Serving Suggestions

"I became a chef because I like to be creative and work really hard."

Edgar Steele

Local Business Sales Representative

"We’re our biggest critics, which allows us to stay ahead and be the world leader in sous-vide."

Gerard Bertholon

Chief Strategy Officer

"Quite honestly, I think Cuisine Solutions is the best of the best."

Bruno Bertin

Executive Chef

"I was inspired by watching my mum cooking at home. The more I cooked, the more I enjoyed it. It has become a passion more than a job."

Olivier Boinet

Sous Chef, Culinary Services

"Home chefs love our food because it’s so easy to use and is consistently excellent."

Marc Brennet

Vice President of Retail Brands

"At Cuisine Solutions, I helped develop the Red Beans and Rice with Andouille Sausage, the Chicken Rollatini and the Red Thai Curry Chicken—all are delicious!"

Míguel Garcia Calderón

Research & Development Chef

"My favorite Cuisine Solutions dishes are the Chicken Korma, the Grilled Salmon and the Beef Wellington. They’re all fantastic."

Herve Chignon

Director of Retail Brands

"Our foods are user-friendly, offer big flavor and they have classical roots."

Peter Coffey

Culinary Sales Specialist, National Chain Accounts

"Food is the perfect platform for creative expression."

Robin Ferraro

Account Manager, Giant Food

"The best thing about Cuisine Solutions is the consistency and the safety of our products."

Jay Giannone

National Account Manager, Chain Accounts

"Cuisine Solutions follows the most basic of culinary rules: Find the best, freshest ingredients possible and prepare them simply to enhance their natural flavor."

J. Hemmer

Director of Sales, On-Board Services

"I became a chef because, just like a scientist or engineer, this profession has a technical aspect—and I enjoy that."

Bhasker Raghav

Business Development Manager, On-Board Services

"I love to work with food, be creative and make people happy."

Julien Vanderlynden

Research & Development Manager

"I enjoy seeing how food crosses cultural lines and brings people together regardless of their background."

Rodney Carter

Sous chef

"Cuisine Solutions incorporates passion, fresh ingredients and creative ideas to make dishes anyone can enjoy."

Stephanie Daly

Sous Chef, Culinary Services

"I became a chef because I love food."

Jean-Pierre Guillaud

Chief Operating Officer

"Our creativity and attention to detail allows us to be the leader in sous-vide cooking."

Jeff Sklaney

Culinary Sales Specialist—Retail Brands