Bone-in flavour without the bone. Chicken thighs marinate for a full 24 hours in a maple syrup and balsamic vinegar blend brightened with Dijon mustard, soy sauce, and fresh rosemary, thyme, and oregano. Each piece is seared on the grill, oven-finished to lock in juiciness, then drizzled with a balsamic glaze before packing. Alongside, steamed lemon basil quinoa adds a light, herby base, while roasted cauliflower dusted in paprika brings a warm, smoky edge. Built for your bulk, with every calorie doing real work.

Chicken thigh, quinoa, cauliflower, balsamic vinegar, balsamic vinegar glaze, olive oil, sunflower oil, Dijon mustard, soy sauce, maple syrup, lemon juice, fresh garlic, granulated garlic, fresh basil, dried oregano, fresh rosemary, fresh thyme, paprika, black pepper, kosher salt.

Sulphites, mustard, soy, wheat.