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
640.0kcal
Fat
36.0g
Saturated Fat
14.0g
Carbohydrate
50.0g
Sugar
9.0g
Dietary Fiber
5.0g
Protein
30.0g
Cholesterol
180.0mg
Sodium
800.0mg
Potassium
1150.0mg
Calcium
80.0mg
Iron
2.6mg
Microwave
Refer to the back of the meal sleeve for precise heating instructions for your meal.