Jerk Chicken
Nutrition Facts
1 servings per container
Serving size
6 oz
Amount per serving
Calories
160
% Daily Value*
Total Fat 5g
6%
Saturated Fat 1.2g
4%
Trans Fat 0g
Cholesterol 107.7mg
Sodium 986.9mg
43%
Total Carbohydrate 5.7g
4%
Dietary Fiber 0.7g
2%
Total Sugars 1.5g
Includes 0g Added Sugars
Protein 22.6g
40%
Vitamin D 0mcg
0%
Calcium 44.1mg
3%
Iron 2.4mg
13%
Potassium 361.2mg
8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:  Chicken Thigh, Onions, Red Peppers, Caribbean Jerk Seasoning, Scotch Bonnet Peppers, Scallions, Garlic, Black Pepper, Kosher Salt
ALLERGENS:  
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.
Jerk Chicken
Nutrition Facts
1 servings per container
Serving size
6 oz
Calories
per serving
160
Amount/serving
% Daily Value*
Total Fat 5g
6%
Saturated Fat 1.2g
4%
Trans Fat 0g
Cholesterol 107.7mg
Sodium 986.9mg
43%
Amount/serving
% Daily Value*
Total Carbohydrate 5.7g
4%
Dietary Fiber 0.7g
2%
Total Sugars 1.5g
Includes 0g Added Sugars
Protein 22.6g
43%
Vitamin D 0mcg 0% • Calcium 44.1mg 3% • Iron 2.4mg 13% • Potassium 361.2mg 8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:  Chicken Thigh, Onions, Red Peppers, Caribbean Jerk Seasoning, Scotch Bonnet Peppers, Scallions, Garlic, Black Pepper, Kosher Salt
ALLERGENS:  
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.