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, cauliflower, heavy cream, spinach, shredded monterey jack cheese (pasteurized milk, cheese cultures, salt, enzymes), olive oil, onions, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), almonds, chardonnay wine, garlic, shredded parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes, natamycin (a natural mold inhibitor)), grated parmesan cheese (milk, cheese cultures, salt, enzymes), sun-dried tomatoes (sun-dried tomatoes, salt), almond flour, parsley, granulated garlic, sea salt, granulated onion, dried parsley, black pepper, gochugaru chile flakes