Boneless chicken thigh marinated for twelve hours in a bold jerk spice blend, then grilled and finished with a smooth BBQ jerk sauce. Every piece is tender, smoky, and packed with layered heat. Alongside it, steamed quinoa tossed with fresh cilantro, lime juice, and roasted garlic brings a bright, citrusy contrast. Oven-roasted zucchini cubes seasoned with smoked paprika, chilli powder, and mustard powder round out the plate with a Tex-Mex kick.

Boneless skinless chicken thigh, quinoa, zucchini, olive oil, sunflower oil, lime juice, fresh cilantro, fresh garlic, chilli powder, smoked paprika, granulated onion, granulated garlic, mustard powder, black pepper, kosher salt.

Mustard.