HOME CHEF OVEN KITS
Made by Relish Labs LLC
Flagged ingredients
Checked against 13 additives Katofalk tracks. A clean result means none of those specific additives were found in the listed ingredients — not that the product has no additives at all.
Ingredients (as filed)
BONELESS SKINLESS CHICKEN BREASTS (BONELESS, SKINLESS CHICKEN BREAST FILLETS, CONTAINING UP TO 10% SOLUTION OF WATER, FOOD STARCH AND SALT). SLICED ZUCCHINI, GRAPE TOMATOES, GRATED PARMESAN (PARMESAN CHEESE [PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), POWDERED CELLULOSE ADDED TO PREVENT CAKING, NATAMYCIN [A NATURAL MOLD INHIBITOR]). PARMESAN PEPPERCORN DRESSING (SOYBEAN OIL, DISTILLED VINEGAR, WATER, PARMESAN CHEESE [PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), HIGH FRUCTOSE CORN SYRUP, BUTTERMILK SOLIDS, SOUR CREAM SOLIDS [SOUR CREAM (CREAM, NONFAT MILK, CULTURES), MALTODEXTRIN, CULTURED BUTTERMILK, CULTURED SKIM MILK), CONTAINS LESS THAN 2% OF EGG YOLK, SALT, DRIED GARLIC, SPICE, DRIED ONION, LACTIC ACID, NATURAL FLAVOR, POLYSORBATE 60, XANTHAN GUM, MALTODEXTRIN, PROPYLENE GLYCOL ALGINATE, SODIUM BENZOATE AND POTASSIUM SORBATE [PRESERVATIVES), AUTOLYZED YEAST EXTRACT), PARMESAN CHEESE CRISPS (PARMESAN CHEESE [PASTEURIZED PART SKIMMED MILK, CHEESE CULTURES, SEA SALT, ENZYMES)), ITALIAN PANKO BLEND (PANKO (BLEACHED WHEAT FLOUR, YEAST, SUGAR, SALT), PARMESAN CHEESE (PASTEURIZED PART SKIMMED MILK, CHEESE CULTURES, SALT, ENZYMES), ITALIAN PANKO BLEND (PANKO [BLEACHED WHEAT FLOUR, YEAST, SUGAR, SALT], PARMESAN CHEESE [PASTEURIZED PART SKIMMED MILK, CHEESE CULTURES, SALT, ENZYMES], ITALIAN SEASONING (ROSEMARY, OREGANO, BASIL, THYME), SEASONED SALT BLEND (SALT, SPICES INCLUDING PAPRIKA AND TURMERIC SUGAR, DEHYDRATED, GARLIC, AND EXTRACTIVES OF PAPRIKA),,INCLUDES 8 INGREDIENTS. BONELESS SKINLESS CHICKEN BREASTS PARMESAN PEPPERCORN DRESSING PARMESAN CHEESE CRISPS ITALIAN PANKO BLEND SEASONED SALT BLEND GRATED PARMESAN SLICED ZUCCHINI GRAPE TOMATOES
Source: USDA FoodData Central Branded Foods, April 2026 release. FDC ID 2417101. Methodology