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 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.