Tender chicken thighs marinated for 12 hours, then grilled and finished in a rich satay sauce built from coconut milk, peanut butter, and red curry paste. The sauce simmers low and slow until it clings to every piece. Alongside, a tri-grain wild rice blend of brown, parboiled, and red rice is sautéed with garlic and onion for added depth. Roasted Tex-Mex zucchini cubes, tossed in smoked paprika and cumin, round out a plate built to fuel your next session.

Boneless skinless chicken thighs, parboiled rice, brown rice, red rice, yellow onion, zucchini, coconut milk, peanut butter, red curry paste, sunflower oil, fresh garlic, fresh ginger paste, fresh cilantro, fresh parsley, lemon juice, vegetable stock, soy sauce, curry powder, smoked paprika, chilli powder, ground cumin, ground coriander, granulated garlic, granulated onion, ground ginger, mustard powder, ground black pepper, erythritol, kosher salt, turmeric.

Peanuts, soy, wheat, mustard.