Bone-in flavour without the bone. Chicken thighs marinate for at least twelve hours in a Persian-inspired blend of turmeric, cumin, and lemon juice, then hit the grill before finishing in the oven until perfectly cooked through. They sit alongside Middle Eastern wild rice, toasted with cinnamon, cumin, and garlic, then folded with red rice and fresh parsley for added texture. Oven-baked broccoli tossed in ginger and soy rounds out a substantial plate built for your bulking phase.

Chicken thigh, broccoli, parboiled rice, red rice, brown rice, yellow onion, fresh garlic, ginger paste, fresh parsley, lemon juice, olive oil, sunflower oil, sesame oil, soy sauce, paprika, turmeric, dried oregano, ground cumin, ground cinnamon, black pepper, kosher salt.

Soy, wheat, sesame.