Grilled chicken breast marinated for 12 hours in a bright lemon herb blend, then oven-roasted until juicy and tender. Alongside it, steamed eggplant cubes tossed in a light pomodoro sauce with garlic, and roasted carrots glazed in a tahini dressing sharpened with apple cider vinegar and a touch of maple syrup. Fresh parsley finishes the carrots with a clean, herby note. A satisfying low carb plate built around bold, layered flavours that never feel like compromise.

Chicken breast, eggplant, carrots, yellow onion, tahini, olive oil, sunflower oil, fresh cilantro, fresh parsley, green onion, fresh garlic, granulated garlic, lemon juice, apple cider vinegar, maple syrup, kosher salt, black pepper.

Sesame.