Bone-in flavour without the fuss. Boneless chicken thighs are seasoned with fresh rosemary, thyme, and oregano, then marinated for a full 24 hours in a maple-Dijon balsamic blend before being seared on the grill and finished in the oven. Each piece gets a final drizzle of balsamic glaze at plating. On the side, steamed quinoa is brightened with fresh basil and lemon juice, and roasted cauliflower brings a warm paprika edge. A satisfying, well-rounded plate that fits right into your week.

Chicken thigh, quinoa, cauliflower, balsamic vinegar, balsamic vinegar glaze, olive oil, sunflower oil, Dijon mustard, soy sauce, maple syrup, lemon juice, fresh garlic, granulated garlic, fresh basil, fresh rosemary, fresh thyme, dried oregano, paprika, black pepper, kosher salt.

Wheat, soy, mustard, sulphites.