Southwestern comfort meets bright Tex-Mex flair. Tender garlic-and-herb marinated chicken breast is perfectly grilled for a smoky finish, and paired with fluffy quinoa in a roasted tomato-and-pepper salsa that brings heat and depth. A mild green chile cream adds smooth richness, while roasted courgette lends a soft, caramelised sweetness that rounds out the dish.

Marinated chicken fillet with quinoa, zucchini, corn, pepper, tomato and sauce from white beans and coriander

This meal contains 172 grams of vegetables.

Ingredients: 24% marinated chicken fillet [92% chicken meat, olive oil, water, garlic puree (roasted garlic, water, salt, citrus fibre, acid (citric acid)), salt, herbs], 16% quinoa (water, quinoa), 15% zucchini, water, 9% diced tomatoes [tomato, acidity regulator (citric acid)], 9% corn, 4% green pepper, 2% red pepper, red onion, cream cheese [BUTTERMILK, cream (MILK), salt, starter culture], grated cheese [MILK, potato starch, salt, starter culture, microbiological rennet], MILK POWDER, cream (MILK), olive oil, <1% jalapeño pepper, <1% coriander, <1% white beans, sea salt, cumin seed, smoked paprika powder, paprika powder, <1% chili powder, lactic acid bacteria.

May contain: Cereals containing gluten, Crustaceans, Eggs, Fish, Peanuts, Soybeans, Milk (including lactose), Nuts, Celery, Mustard, Sesame seeds, Sulphur dioxide and sulphites, Lupin, Molluscs.