Creole Chicken
with Southern Grits, Cajun Corn & Zucchini
Enjoy bold flavors with tonight’s Southern-inspired dish. We start by coating chicken in our special Creole spice blend—featuring oregano, basil, paprika, and cayenne—roast it until super-tender, and then toss it in a bold Creole sauce. It’s served over creamy white hominy grits and then topped with a Cajun-spiced medley of corn, bell peppers, onions, and garlic. A side of roasted garlic zucchini, seasoned with a touch more of the Cajun spices, really brings this dish together.
Refer to the back of the meal sleeve for precise heating instructions for your meal.
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