Grilled chicken breast marinated for 12 hours in lemon, fresh thyme, and oregano, then oven-roasted until juicy and tender. Alongside it, sliced carrots roasted until caramelized and tossed in a smooth tahini sauce with garlic, apple cider vinegar, and a touch of maple syrup. A bright chimichurri of fresh cilantro, parsley, and red chili flakes ties the whole plate together. Built for your keto rotation with bold, layered flavour in every bite.

Skinless chicken breast, carrots, yellow onion, green onion, fresh parsley, fresh cilantro, fresh thyme, dried oregano, garlic, tahini, olive oil, sunflower oil, apple cider vinegar, white vinegar, lemon juice, maple syrup, kosher salt, black pepper, red chili flakes.

Sesame, sulphites.