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.
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.