Tex-Mex Style Chicken Thigh Tinga | Ready To Eat Meal

We start with shredded chicken thighs that are seasoned with ancho chiles, smoked paprika, cumin, oregano, and lime juice, and mixed with hot and smoky tinga sauce. It’s served over a blend of seasoned brown rice, cauliflower “rice,” and black beans—perfect to balance the heat in this Mexican-inspired dish. On the side are a cilantro crema for drizzling plus a colorful medley of roasted zucchini and bell peppers tossed with our flavorful taco seasoning.

Pulled chicken in spicy tomato sauce with a mix of basmati rice, cauliflower rice and black beans, zucchini-pepper mix and coriander cream

This meal contains 165 grams of vegetables.

Ingredients: 24% pulled chicken [99% chicken meat, salt, spices, water], 20% zucchini, 10% black beans, 8% brown basmati rice (water, brown basmati rice), 8% diced tomatoes [tomato, acidity regulator (citric acid)], 7% cauliflower rice, sour cream (MILK), onion, olive oil, water, 2% green bell pepper, 1% coriander, cream cheese [BUTTERMILK, cream (MILK), salt, starter culture], garlic, lime juice, MILK POWDER, <1% red bell pepper, sea salt, garlic granules, cumin seed, paprika powder, <1% ancho pepper, <1% guajillo pepper, <1% chipotle pepper, roasted onion powder, <1% black pepper, <1% gochugaru pepper, lemon peel, oregano, smoked paprika powder, chilies, chili powder, lactic acid bacteria.