Creamy, cheesy, and comforting, this chicken dish completely satisfies in a keto-friendly way. A simple grilled chicken breast topped with Monterey Jack cheese is plated over sautéed spinach with a rich sun-dried tomato alfredo sauce. Served on the side is a creamy cauliflower “rice“ gratin that’s luscious with cream cheese and more Monterey Jack cheese. It’s topped with a Parmesan almond crunch then baked until toasty brown.

Ingredients: Garlic Herb Chicken Breast (Chicken, Water, Olive Oil, Red Wine Vinegar, Sea Salt, Dehydrated Garlic, Dehydrated Onion, Dehydrated Parsley, Black Pepper), Mushrooms, Asparagus, Spinach, Olive Pomace Oil, Cream Cheese (Pasteurized Milk And Cream, Cheese Culture, Salt, Guar Gum, Carob Bean Gum, Xanthan Gum), Whole Milk (Pasteurized Milk, Vitamin D3), Green Onions, Unsalted Butter (Pasteurized Cream, Natural Flavorings), Pearl Onions, Garlic, Grated Parmesan Cheese ((Parmesan Cheese (Pasteurized Cow’S Milk, Cheese Culture, Salt, Enzymes), Water, Milk Protein, Modified Food Starch, Palm Oil Blend, Salt, Disodium Phosphate, Citric Acid, Xanthan Gum), And Calcium Propionate (Preservative)), Roasted Garlic Oil (Olive Pomace Oil, Garlic), Sea Salt, Almonds, Kale, Spinach, Toasted Onion Powder, Black Pepper, Granulated Garlic, Thyme, Granulated Onion, Smoked Black Pepper (Pepper, Smoke Flavor), Dried Dill Weed, Dried Parsley, Dried Chives, Rubbed Sage