Tender chicken thigh marinated overnight in a herbaceous blend of basil, oregano, rosemary, and thyme, then grilled with crosshatch marks and oven-finished until juicy throughout. A bright, dairy-free pesto made from fresh parsley, basil, garlic, and lemon juice tops each piece with vibrant flavour. Alongside, fluffy quinoa is tossed with sautéed kale, red onion, and garlic for an earthy, satisfying base. Maple-glazed carrots roasted until caramelized round out this clean bulking plate built to fuel your training.

Chicken leg, quinoa, kale, carrots, red onion, garlic, fresh parsley, olive oil, sunflower oil, balsamic vinegar, apple cider vinegar, lemon juice, maple syrup, dried rosemary, dried oregano, dried basil, dried thyme, paprika, red chili flakes, black pepper, salt.

Sulphites.