Southwest-Style Chicken & Cheesy Cauliflower

with Tri-Color Peppers & Chive-Butter Zucchini

Keto
We start with slow-roasted shredded chicken thighs that are seasoned with ancho chiles, smoked paprika, cumin, oregano, and lime juice, and topped 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, winter squash, poblanos, and bell peppers tossed with our flavorful taco seasoning.
Allergens

Milk

Produced in a facility that processes eggs, fish, milk, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Per Serving
Calories 610.0kcal
Fat 45.0g
Saturated Fat 19.0g
Carbohydrate 16.0g
Sugar 8.0g
Dietary Fiber 4.0g
Protein 35.0g
Cholesterol 165.0mg
Sodium 760.0mg
Potassium 1380.0mg
Calcium 270.0mg
Iron 1.5mg

Microwave

Refer to the back of the meal sleeve for precise heating instructions for your meal.