Tender chicken thigh marinated overnight in a herbaceous blend of basil, oregano, rosemary, and thyme, then grilled with crosshatch marks and oven-finished until juicy throughout. A vibrant pesto made from fresh parsley, basil, garlic, olive oil, and lemon juice adds a bright, aromatic layer. Alongside, fluffy quinoa is tossed with sautéed kale, red onion, and garlic, while carrots glazed with maple syrup and balsamic vinegar bring a touch of caramelised sweetness. A satisfying, well-rounded plate built to keep you fuelled and on track.

Chicken leg, quinoa, kale, carrots, red onion, garlic, fresh parsley, olive oil, sunflower oil, balsamic vinegar, apple cider vinegar, lemon juice, maple syrup, dried rosemary, dried oregano, dried basil, dried thyme, paprika, red chili flakes, black pepper, salt.

Sulphites.