Green Chile Chicken
with Mexican Cauliflower Rice & Queso Blanco
A variety of chili peppers adds layers of spice and flavor to each element of this dynamic dish. Chicken breast is marinated with oregano, tajin (Mexican chili-lime seasoning), and gochugaru (Korean chili flakes), then grilled until tender. It’s served over a queso sauce made with Monterey Jack, jalapeño-flecked pepper jack, green chilies, and cumin-roasted poblano peppers. When you’re ready to dig in, serve everything over the side of spiced tomato cauliflower rice for a true party in your mouth.
Nutrition Per Serving
Ingredients
Allergens: MilkBoneless Chicken Breast with Rib Meat
Measurement:
Organic Cauliflower
Measurement:
Onions
Measurement:
Heavy Cream
Measurement:
Diced Green Chile Peppers
Measurement:
Poblano Peppers
Measurement:
Tomato Sauce
Measurement:
Cream Cheese
Measurement:
Olive Oil
Measurement:
Monterey Jack Cheese
Measurement:
Pepper Jack Cheese
Measurement:
Garlic
Measurement:
Sea Salt
Measurement:
Chili Powder
Measurement:
Granulated Garlic
Measurement:
Cumin
Measurement:
Oregano
Measurement:
Tajin Seasoning
Measurement:
Brown Chicken Stock
Measurement:
Gochugaru Pepper Flakes
Measurement:
Lime Powder
Measurement:
MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. Carefully remove meal and let stand for 2 minutes. 4. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. 3. Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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