Flame Broiler, popular for serving delicious, healthy fast food with honest, simple ingredients, evolves their mission for health with implementing no antibiotics ever (NAE) chicken in over 190 locations. The latest menu change is available nationwide beginning today at all Flame Broiler restaurants in 7 states.
Flame Broiler takes pride in knowing that the chicken they serve was raised from birth to harvest without the use of any antibiotics or hormones. Flame Broiler‘s passion for sourcing superior quality ingredients is a crucial step for fast food chains as ingredient transparency becomes more important to consumers and franchisees alike.
“We lead with transparency and the commitment to delivering clean, high-quality ingredients to our guests,” says Young Lee, CEO and founder of Flame Broiler. “By sourcing poultry raised without antibiotics and hormones, we ensure our food is made to nourish bodies instead of harming them.”
Flame Broiler’s core menu features bowls that are high in protein and appeal to a wide range of diets. The bowls are made with non-GMO white or brown rice, Angus beef, NAE chicken or organic charbroiled tofu, freshly blanched vegetables, and topped with chopped green onions. For an added flavor kick, guests are invited to top bowls off with Flame Broiler’s proprietary hot sauce, double hot sauce, triple hot sauce, or its Korean BBQ-inspired Magic Sauce.
Started in Orange County, California by Young Lee in 1995, Flame Broiler has grown to nearly 200 restaurants throughout California, Nevada, Arizona, Oklahoma, Idaho, Florida, and North Carolina.
