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.
Key
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.