Lemon herb chicken breast marinated for twelve hours in fresh lemon juice, garlic, and olive oil, then grilled with crosshatch marks and oven-roasted until tender. It sits alongside Lebanese wild rice, a toasted vermicelli and triple-rice blend finished with fresh parsley, and a bright Mexican corn salad tossed with sautéed jalapeño, bell peppers, and a lemon vinaigrette with fresh cilantro. Every component brings a distinct texture and flavour to the plate, from the juicy, herb-forward chicken to the nutty rice and the crunchy, citrus-dressed corn.

Chicken breast, long grain white rice, vermicelli pasta, red bell peppers, green bell peppers, corn, yellow onion, red onion, green onion, jalapeño pepper, garlic, fresh cilantro, fresh parsley, lemon juice, olive oil, sunflower oil, black pepper, salt.

wheat.