Southwest-Style Grilled Chicken Grain Bowl | Ready To Eat Meal
with Hominy-Corn-Pepper Salad, Pepitas & Scallion-Lime Vinaigrette
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.
Simply open & enjoy. Refer to the packaging for refrigeration instructions.
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