Spicy Creole Chicken Thighs
with Rice, Maque Choux & Cornbread Crumble
High Protein
This dish marries two classic Louisiana cuisines: Cajun and Creole. Shredded chicken thighs, smothered in a smoky Creole tomato sauce, sit atop jambalaya-inspired Cajun brown rice made with diced chicken andouille sausage. On the side there’s maque choux—corn cooked with celery, peppers, onions, and Cajun spices—and a cornbread crumble with chive butter.
Allergens
Milk, Eggs
Produced in a facility that processes eggs, fish, milk, peanuts, sesame, shellfish, soy, tree
nuts, and wheat.
Key
Per Serving
Calories
680.0kcal
Fat
38.0g
Saturated Fat
15.0g
Carbohydrate
54.0g
Sugar
9.0g
Dietary Fiber
5.0g
Protein
30.0g
Cholesterol
190.0mg
Sodium
940.0mg
Potassium
810.0mg
Calcium
90.0mg
Iron
2.8mg
Refer to the back of the packaging for heating instructions.