Bone-in flavour without the fuss. Chicken thighs marinated for 24 hours in maple syrup, Dijon mustard, balsamic vinegar, and fresh rosemary and thyme, then grilled and oven-finished until tender. A balsamic glaze adds a sweet, tangy finish on top. Alongside, fried cauliflower rice is tossed with green peas, carrots, green beans, and sesame oil for a low-carb base with real texture. Smoked tabasco butter rounds out the plate with a subtle kick of heat.

Chicken thigh, carrots, cauliflower, green beans, green peas, green onion, yellow onion, fresh garlic, balsamic vinegar, balsamic vinegar glaze, maple syrup, Dijon mustard, soy sauce, sesame oil, sunflower oil, butter, rosemary, thyme, liquid smoke, Tabasco, kosher salt, black pepper.

Milk, wheat, soy, sesame, mustard, sulphites.