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Jalapeño-Lime-Cheddar Chicken | Ready To Eat Meal

with Vanilla Cheesecake

Jalapeño-Lime-Cheddar Chicken

This meal captures the perfect balance between spicy and savory. A whole chicken breast, seasoned with jalapeño powder, smoked black pepper, garlic, and lime, is fire-grilled until tender and juicy, and topped with pickled jalapeños, cheddar, and scallions. It’s served with a creamy cilantro-cumin sauce made with heavy cream, sour cream, onions, garlic, and plenty of spices. On the side, cauliflower ““rice““ infused with cream cheese, jalapeños, onions, and cilantro.

Treat yourself while keeping keto with this decadent cheesecake. The filling combines strawberries and vanilla with cream cheese, egg, and a monk fruit sweetener, which is poured into an almond flour crust and then baked until creamy, luscious, and satisfying. It’s finished with a drizzle of blueberry topping and a sprinkling of candied almonds and toasted coconut.

Nutrition values for 1 tray of Jalapeño-Lime-Cheddar Chicken: Calories 660, Fat 48g, Saturated Fat 22g, Carbohydrates 11g, Sugar 6g, Fiber 3g, Protein 43g, Cholesterol 220mg, Sodium 720mg

Ingredients for Jalapeño-Lime-Cheddar Chicken: Boneless Chicken Breast With Rib Meat, Riced Cauliflower, Heavy Cream (Cream, Milk), Neufchatel Cheese (Pasteurized Milk And Cream, Skim Milk, Cheese Culture, Salt, Guar Gum, Carob Bean Gum, Xanthan Gum), Shredded Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Annatto Vegetable Color, Anti-Caking Agent (Potato Starch, Powdered Cellulose, Corn Starch), Natamycin (A Natural Mold Inhibitor)), Onions, Olive Pomace Oil, Cream Cheese (Pasteurized Milk And Cream, Salt, Cheese Culture, Stabilizers (Xanthan Gum, Carob Bean Gum, Guar Gum)), Sour Cream (Cultured Cream), Green Onions, Sliced Jalapeño Peppers (Jalapeño Peppers, Water, Salt, Vinegar, Calcium Chloride, Sodium Benzoate (Preservative), Riboflavin), Jalapeño Peppers, Water, Whole Milk (Pasteurized Milk, Vitamin D3), Garlic, Cilantro, Brown Chicken Stock (Chicken Stock, Mirepoix Stock (Made Of Carrot, Celery And Onion Stocks), Salt, Gelatin, White Wine), Sea Salt, Lime Juice (Water, Lime Juice From Concentrate), Cumin, Coriander, Ancho Chile Powder, Paprika (Paprika And Silicon Dioxide (Added To Make Free Flowing)), Smoked Paprika, Dried Oregano, Black Pepper

Nutrition values for 1 serving of Vanilla Cheesecake: Calories 260, Fat 24g, Saturated Fat 11g, Carbohydrates 21g, Sugar 3g, Fiber 2g, Protein 6g, Cholesterol 70mg, Sodium 160mg

Ingredients for Vanilla Cheesecake: Cream Cheese (Pasteurized Milk And Cream, Salt, Cheese Culture, Stabilizers (Xanthan Gum, Carob Bean Gum, Guar Gum)), Powdered Monk Fruit Sweetener (Erythritol, Monk Fruit Extract), Blanched Almond Flour, Sour Cream (Cultured Cream), Blueberries, Liquid Whole Eggs (Whole Eggs, Citric Acid, 0.15% Water Added As Carrier For Citric Acid. Citric Acid To Preserve Color), Unsalted Butter (Pasteurized Cream, Natural Flavorings), Almonds, Desiccated Coconut, Lemon Juice, Vanilla Extract (Vanilla Bean Extractives In Water And Alcohol), Freeze-Dried Strawberries, Monkfruit Sweetener (Erythritol, Monk Fruit Extract), Olive Pomace Oil, Sea Salt, Apple Pectin

Jalapeño-Lime-Cheddar Chicken:

HEATING OPTION 1 - MICROWAVE HEATING TIMES MAY VARY; REHEAT CONTENTS TO 165°F.

  1. Remove outer packaging and pierce plastic film a few times with a fork or sharp knife to vent. 2. Microwave on HIGH for 2 minutes. If needed, continue to heat in 30 second intervals until desired temperature is reached. 3. Let stand for 2 minutes. Carefully remove film. Transfer contents to a plate and enjoy!

HEATING OPTION 2 - CONVENTIONAL OVEN

  1. Adjust rack to middle position and preheat oven to 375°F. 2. Remove outer packaging and plastic film. 3. Place tray on a baking sheet and bake for 7 minutes. If needed, continue to bake for 2-4 more minutes or until desired temperature is reached. 4. Let stand for 2 minutes. Carefully remove film. Transfer contents to a plate and enjoy!

Vanilla Cheesecake:

Keep refrigerated until ready to consume.

  1. Remove outer packaging and plastic film.
  2. Slice cheesecake into 4 pieces. Transfer to a plate and enjoy! (Keep any leftovers refrigerated up to 5 days.)
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