
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Chicken breast • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Thaw-friendly corn (corn, modified vinegar) • Spinach • Roma tomatoes • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Shallot • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic.
200 g
Plant-Based Protein Shreds
113 g
Corn Kernels
1 unit(s)
Tomato
1 unit(s)
Lime
3 tbsp
Guacamole
8 g
Mexican Seasoning
()
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
1 unit(s)
Sour Cream
( )
113 g
Baby Spinach
2 unit(s)
Chicken Breasts
1.5 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*






If you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer chicken to a plate. Use the same pan to cook protein shreds.

Slice chicken. Top bowls with chicken.