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
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.