Bold Tex-Mex flavours abound in this keto meal. Grilled chicken is marinated with oregano and chili-lime seasoning, then plated over a green chile queso sauce (made with heavy cream, diced green chiles, and Monterey Jack cheese). Enjoy the sauce with both the chicken and the accompanying tomato and cumin cauliflower “rice“ that's lightly roasted with chili powder and onions. Complementing the dish is a side of roasted poblano peppers and onions seasoned simply with cumin and sea salt.

Ingredients: Chicken breast • Cauliflower • Poblano pepper • Heavy cream (milk) • Green chiles (green chiles, salt, citric acid, calcium chloride) • Spanish onion • Olive oil • Cream cheese (milk ingredients, bacterial culture, salt, guar gum, locust bean gum) • Monterey jack cheese (pasteurized milk, modified milk ingredients, salt, bacterial culture, calcium chloride, microbial enzyme, annatto, cellulose, natamycin) • Concentrated tomatoes (vine-ripened fresh tomatoes, salt, naturally derived citric acid) • Lime juice • Water • Cumin • Oregano • Minced garlic (water, dehydrated garlic, citric acid) • Chili powder (chili pepper, cumin, coriander, salt, oregano, garlic powder, cloves, silicon dioxide) • Garlic powder • Sea salt • Chicken glace (chicken broth, carrot, onion, garlic, spices) • Tajin seasoning (chili peppers, lime, sea salt) • Gochugaru