Allergens
Ancho Steak with Navy Bean & Poblano Succotash
Ancho-rubbed grilled sirloin over a navy bean, corn and poblano succotash with roasted Brussels sprouts, chipotle-lime yogurt on the side.
290 Calories | 33g Protein | 25g Carbs | 7g Fat | 9g Fiber
Macros shown are for the Lunch portion; the Dinner portion is double.
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Allergens
Nutrition Facts
290Calories
Fat
7g
Carbs
25g
Protein
33g
Ingredients
Beef sirloin, canola oil, ancho chile powder, cumin, garlic powder, brown sugar, oregano, salt. Navy beans, corn, poblano peppers, red onion, olive oil, garlic, lime juice, cilantro, salt. Brussels sprouts, olive oil, garlic, salt. Chipotle-Lime Yogurt: nonfat Greek yogurt (milk), chipotle peppers in adobo, lime juice, water, garlic, salt.
Contains: Milk
How to prepare
microwave
Reheat in black dish with lid removed for 1 minute. Test temp and reheat in 30 second increments to desired temp. For steak and meats with more dense sides remove meat and heat separately to desired temp. Family Portions- See our FAQ page. *Macros based on serving size. Lunch Portion = 1 serving Dinner Portion = 2 Servings