Fall into flavor with this bowl filled with seasonal goodness! We start with a butternut squash “rice” pilaf base which is filled with even more veggies like parsnip, cabbage, carrot, celery, kale, mushrooms, and zucchini. Next, we top it off with our grilled chicken breast which has been glazed with sherry vinaigrette and coated in herbs. Lastly, we garnish it all with Beeler’s bacon bits, flax seeds, and pumpkin seeds and serve it with a side of sherry vinaigrette.
Chicken Breast, Butternut Squash, Bacon, Avocado Oil, Zucchini, Parsnips, Red Onion, Cremini Mushrooms, Celery, Carrot, Cabbage, Kale, Pumpkin Seeds, Sherry Vinegar, Apple Juice Concentrate, Flax Seeds, Dijon, Fresh Garlic, Water, Green Onion, Extra Virgin Olive Oil, Italian Parsley, Kosher Salt, Dried Thyme, Fresh Thyme, Lemon Zest, Ground Black Pepper, Lemon, Bay Leaves
All ingredients are gluten-free | dairy-free | corn-free | soy-free | peanut-free | refined sugar-free
Microwave: Remove film and sauce cup from tray. Microwave on high for 1 minute. Stir, then heat for 30-second intervals until hot. Enjoy with sauce!
Oven: Preheat oven to 350 degrees. Remove film and sauce cup from tray. Heat for 7-10 minutes. To ensure even heating, rotate and stir the contents of your meal halfway through the process. Enjoy with sauce!
From Frozen: 4 to 8 hours prior to mealtime, remove meal from the freezer and place in refrigerator. If possible, overnight is best. Remove the outer sleeve to speed up thaw time. At mealtime, follow recommended reheating instructions above.