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 cilantro lime sauce

Available sizes:

Standard, Extra Protein, Low-Carb

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Standard | $13.49

Extra Protein | $15.49

Low-Carb | $13.49

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 Allergerns 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!