Tender boneless chicken thigh, marinated for 12 hours with fresh rosemary, thyme, and oregano, then seared until golden and slow-simmered in a rich tomato sauce with kalamata olives, mushrooms, and bell peppers. Spiralized zucchini noodles add a light base, while the Spanish pisto brings sautéed eggplant, zucchini, and roasted red peppers finished with a touch of maple syrup. Every component is built on real depth of flavour, from the fond-braised cacciatore to the bright, smoky vegetables.

Chicken thigh, eggplant, zucchini, red bell peppers, green bell peppers, brown mushrooms, red onion, yellow onion, diced tomatoes, kalamata olives, fresh garlic, olive oil, sunflower oil, apple cider vinegar, maple syrup, paprika, dried oregano, fresh rosemary, fresh thyme, bay leaves, red chili flakes, black pepper, salt.

Sulphites.