Southwest Quinoa Bowl

Southwest Quinoa Bowl

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

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, Chicken Thigh, Sweet Potatoes, Sea Salt, Ground Black Pepper, Garlic Powder, Onion Powder, Paprika, Olive Oil, Lime Juice, Sea Salt, Ground Black Pepper, Jalapeno, Garlic Cloves, Light mayonnaise, Dry Mustard, Cilantro, Baby Spinach, Corn, Sea Salt, Ground Black Pepper, Paprika, Olive Oil, Chili Powder, Black Beans, Red Bell Pepper, Sea Salt, Quinoa, Water, Red Cabbage

No Allergens described
Standard portion
  • Calories: 574
  • Protein: 41.60gr
  • Total Carbohydrate: 62.28gr
  • Total Fat: 18.79gr
  • Dietary Fiber: 12.02gr
  • Total Sugars: 1.84gr
Extra Protein portion
  • Calories: 679
  • Protein: 56.71gr
  • Total Carbohydrate: 63.28gr
  • Total Fat: 22.95gr
  • Dietary Fiber: 12.24gr
  • Total Sugars: 1.84gr
Low-Carb portion
  • Calories: 473
  • Protein: 37.93gr
  • Total Carbohydrate: 46.31gr
  • Total Fat: 16.86gr
  • Dietary Fiber: 11.36gr
  • Total Sugars: 4.39gr

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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