We start with a bed of quinoa simmered in a flavorful tomato sauce, and top it with roasted, sliced Tex Mex-seasoned chicken breast. A handful of crunchy ancho chile-spiced pepitas make the perfect garnish. On the side is a double corn salad—made with both hominy and sweet corn—studded with diced red onion and red and green bell peppers. Finish off this hearty meal with a drizzle of our zesty Southwest-inspired lime scallion dressing.

Ingredients: Boneless Chicken Breast With Rib Meat, Water, Red Bell Peppers, Quinoa, Olive Pomace Oil, Yellow Sweet Corn, Hominy (Hominy, Water, Salt), Pumpkin Seeds, Green Bell Peppers, Tomato Sauce (Tomatoes, Tomato Puree (Water, Tomato Paste), Salt, Red Pepper, Dehydrated Bell Peppers, Dehydrated Onion, Dehydrated Garlic, Onion Powder, Garlic Powder, Spices, Spice Extractive, Citric Acid, Natural Flavoring), Garlic, Green Onions, Lime Juice Concentrate, Red Onions, White Wine Vinegar (Diluted With Water To 5% Acidity), Sea Salt, Black Pepper, Ancho Chile Powder, Cumin, Guajillo Chile Powder, Granulated Green Onion, Chili Powder (Chili Pepper, Spices (Including Mustard), Salt, Garlic Powder), Lime Powder (Citric Acid, Natural Lime Flavor), Granulated Garlic, Dried Oregano, Paprika (Paprika And Silicon Dioxide (Added To Make Free Flowing)), Smoked Paprika