GNG Sweet Chili Chicken Bowl

Nutrition Facts

Serving Size 1 EACH

Calories 336

Calories from Fat 21.5

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 8.5g

13%

Sat. Fat 0.9g

- - -%

Trans Fat 0g

Cholesterol 45.8mg

- - -%

Sodium 2413.8mg

105%

Amount/Serving

%DV*

Tot. Carb. 45.8g

14%

Dietary Fiber 2.6g

Sugars 34.2g

Includes 21.5g Added Sugars

Protein 18.6g

Vitamin D - 0.2mcg - 0%

Calcium - 51.9mg - 5%

Iron - 1.2mg - 15%

Potassium - 425.5mg - 9%

INGREDIENTS: GNG Sweet Chili Chicken Bowl (Sweet Chili Dressing (SWEET CHILI SAUCE (sugar, water, pickled red chili, distilled vinegar, garlic, salt, stabilizer: xanthan gum ), LIME JUICE (lime juice from concentrate (water, concentrated lime juice), and less than 2% of lime oil, sodium benzoate (preservative), sodium metabisulfite (preservative). contains: sulfites. ), WATER, GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), GARLIC PEELED, SESAME OIL (100% pure sesame oil.)), CHICKEN BREAST (chicken breast, water, canola oil, seasoning (salt, sugar, onion powder, spices, garlic powder, paprika), seasoning (vegetables (carrot, celery, onion), yeast extract, salt, cane sugar, dried potato, natural flavor, onion powder, spice extractive (oleoresin black pepper, oleoresin celery)), black pepper product has been slaughtered according to islamic principles manufactured in a plant that processes fish, crustacean, egg, milk, tree nut, soybean, wheat, gluten, molluscan shellfish, mustard, celery, sesame, so2 and sulfite), FRESH PINEAPPLE, FRESH RED PEPPER, HERITAGE TUSCAN LETTUCE MIX (green leaf lettuce, red leaf lettuce, tangos lettuce, lolla rosa lettuce, batavia lettuce, oak lettuce), SHREDDED RED CABBAGE, CARROTS MATCHSTICK)

ALLERGENS: Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Wheat, Soybeans, Gluten, Sesame

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.