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 640.0kcal
Fat 43.0g
Saturated Fat 20.0g
Carbohydrate 17.0g
Sugar 7.0g
Dietary Fiber 4.0g
Protein 37.0g
Cholesterol 180.0mg
Sodium 870.0mg
Trans Fat 0.5g
Potassium 940.0mg
Calcium 330.0mg
Iron 1.7mg

Generic (For Web Use Only)

Refer to the back of the packaging for heating instructions.