Nutritional Information, Diet Info and Calories in
BBQ Recipe Chicken Pizza
from
Lean Cuisine
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
1
package
|
||||||
| Amount Per Serving | ||||||
|
Calories
390
Calories from Fat
81
|
||||||
% Daily Value* |
||||||
|
Total Fat
9g
14%
|
||||||
|
Saturated Fat
3g
15%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
20mg
7%
|
||||||
|
Sodium
280mg
12%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
55g
18%
|
||||||
|
Dietary Fiber
0.5g
2%
|
||||||
|
Sugars
11g
|
||||||
|
Protein
21g
42%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
Notes: Wood Fire Style BBQ Recipe Chicken
Additional Serving Size Recommendations
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
1
pizza
|
||||||
| Amount Per Serving | ||||||
|
Calories
390
Calories from Fat
81
|
||||||
% Daily Value* |
||||||
|
Total Fat
9g
14%
|
||||||
|
Saturated Fat
3g
15%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
20mg
7%
|
||||||
|
Sodium
280mg
12%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
55g
18%
|
||||||
|
Dietary Fiber
0.5g
2%
|
||||||
|
Sugars
11g
|
||||||
|
Protein
21g
42%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
170
grams
|
||||||
| Amount Per Serving | ||||||
|
Calories
390
Calories from Fat
81
|
||||||
% Daily Value* |
||||||
|
Total Fat
9g
14%
|
||||||
|
Saturated Fat
3g
15%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
20mg
7%
|
||||||
|
Sodium
280mg
12%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
55g
18%
|
||||||
|
Dietary Fiber
0.5g
2%
|
||||||
|
Sugars
11g
|
||||||
|
Protein
21g
42%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
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