Tender chicken thigh marinated overnight in a pesto of fresh basil, parsley, garlic, olive oil, and lemon juice, then slow-roasted until juicy. Cross-hatched grill marks give way to herbaceous, bright flavour in every bite. Alongside it, fluffy quinoa is tossed with sautéed kale, red onion, and garlic for an earthy, satisfying base. Maple-glazed carrots roasted with balsamic and apple cider vinegar round out the plate with a sweet, tangy finish. A balanced meal built around real ingredients and bold seasoning.

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

Sulphites.