Slow cooked chicken in a tangy mole sauce with fire roasted tomatillos and poblano peppers
“Excellent quality and juicy meat. Great alternative to the wraps which provide little to no protein and nutritional value”
Green mole, like its traditional mole cousin, is complex and a touch sweet. We offset the sweetness with a tangy blend of fire roasted poblano peppers and tomatillos. The result is a fresh, mildly spicy and delicious complement to our tender chunks of chicken breast. Buen provecho!
4 Steps in Under 3 Minutes
Remove and discard protective outer film
Tear Rice Pouch open 1 inch at notch too vent. Microwave high for 1 minute. Set aside. (CAUTION: HOT!)
Place main pouch in tray, flat side up. Peel back plastic 1 inch to vent. Microwave high for 1.5 to 2.5 minutes.
Empty rice pouch into tray and fluff with a fork. Pour main pouch over rice. Enjoy!
INGREDIENTS + NUTRITION FACTS
Boneless Skinless Chicken Breasts Green Mole Sauce (Green Anaheim Pepper Puree, Ripe Bananas, Orange Juice, Jalapeno Pepper Puree, White Chocolate (Sugar, Whole Milk Powder, Cocoa Butter, Soy Lecithin, Vanilla), Sugar, Canola Oil, Cilantro, Garlic, Salt, Raisin Juice Concentrate, Masa Corn Flour, Corn Starch, Spices, Natural Flavor, Jalapeno Pepper Powder, Poblanos, Tomatillos), Brown Rice (Rice, Water).
Sprinkle generously with freshly cut cilantro
Pair with a spicy pinot noir
Finish with a traditional flan!