Blackened Chicken

Nutrition Facts

Serving Size 3 OZ

Calories 229

Calories from Fat 0.3

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

Amount/Serving

%DV*

Total Fat 4.9g

Sat. Fat 1.4g

- - -%

Trans Fat 0g

Cholesterol 115.7mg

- - -%

Sodium 1091.7mg

47%

Amount/Serving

%DV*

Tot. Carb. 0.8g

Dietary Fiber 0g

Sugars 0.6g

Includes 0.3g Added Sugars

Protein 42.3g

Vitamin D - 0.1mcg - 0%

Calcium - 60.9mg - 6%

Iron - 2.2mg - 28%

Potassium - 388.9mg - 8%

INGREDIENTS: Marinated Chicken (CHICKEN BREAST (halal certified chicken breast ), FAT FREE ITALIAN DRESSING (water, distilled vinegar, sugar, salt, maltodextrin, contains less than 2% of cellulose gel and gum, xanthan gum, onion, *garlic, *potassium sorbate and sodium benzoate (preservatives), carrageenan, citric acid, red bell pepper, *spice, autolyzed yeast extract, natural flavor, yellow 5, yellow 6, *dried.), BALSAMIC VINEGAR (wine vinegar (sulfites), concentrated grape must, caramel color), LEMON PEPPER SEASONING (salt, spices (including black pepper), citric acid, onion, sugar, garlic, calcium stearate, silicon dioxide, and calcium silicate (to make free flowing), lemon oil, and riboflavin (color).)), WATER, BLACKENED SEASONING (salt, spices, paprika, garlic, onion), CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free)

ALLERGENS: Gluten

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.