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: Chicken breast • Baby spinach • Cauliflower • Heavy cream (milk) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, salt, bacterial culture, calcium chloride, microbial enzyme, annatto, cellulose, natamycin) • Spanish onion • Olive oil • Cream cheese (milk ingredients, salt, locust bean gum, bacterial culture) • Almonds • Chardonnay wine (sulphites) • Minced garlic (water, dehydrated garlic, citric acid) • Parmesan cheese (pasteurized milk, modified milk ingredients, salt, bacterial culture, calcium chloride, microbial enzyme, lipase, cellulose, natamycin) • Parmesan cheese (milk, modified milk ingredients, bacterial culture, salt, lipase, calcium chloride, rennet and/or microbial enzyme, powdered cellulose, parmesan flavour (natural)) • Parsley • Almond flour • Sundried tomatoes (sundried tomatoes, salt) • Water • Sea salt • Garlic powder • Onion powder • Black pepper • Gochugaru.