Southwest Quinoa Bowl

Southwest Quinoa Bowl

Grilled chicken thighs over baby spinach with red quinoa, charred corn, black beans, sweet potato, red bell peppers, shredded red cabbage, scallions and honey-lime vinaigrette

Available sizes:

Standard, Extra Protein, Low-Carb

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Lime Juice, Sea Salt, Ground Black Pepper, Garlic Powder, Onion Powder, Paprika, Cayenne Pepper, Olive Oil, Ground cumin, Chicken Thigh, Sweet Potatoes, Sea Salt, Ground Black Pepper, Garlic Powder, Onion Powder, Paprika, Olive Oil, Black Beans, Corn, Sea Salt, Ground Black Pepper, Paprika, Olive Oil, Chili Powder, Lime Juice, Sea Salt, Ground Black Pepper, Honey, Olive Oil, Tahini, Sea Salt, Quinoa, Water, Red Bell Pepper, Red Cabbage

No Allergerns described
Standard portion
  • Calories: 652
  • Protein: 41.17gr
  • Total Carbohydrate: 62.78gr
  • Total Fat: 27.42gr
  • Dietary Fiber: 9.50gr
  • Total Sugars: 1.08gr
Extra Protein portion
  • Calories: 767
  • Protein: 56.32gr
  • Total Carbohydrate: 63.85gr
  • Total Fat: 32.75gr
  • Dietary Fiber: 9.74gr
  • Total Sugars: 1.09gr
Low-Carb portion
  • Calories: 551
  • Protein: 37.49gr
  • Total Carbohydrate: 46.81gr
  • Total Fat: 25.48gr
  • Dietary Fiber: 8.85gr
  • Total Sugars: 3.63gr

Loosen lid and remove sauce cup. MICROWAVE: (Optional) for 1-2 minutes until warmed through. SKILLET: Heat olive oil in a pan over medium heat, add contents (add a few splashes of water to help steam if necessary), cover, heat through enough to warm and wilt spinach. AFTER: Plate, add sauce and enJOY!

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