Boneless chicken thighs marinated for 24 hours in maple syrup, Dijon mustard, balsamic vinegar, and soy sauce with fresh rosemary, thyme, and garlic. Grilled to lock in a rich caramelized sear, then oven-finished and topped with a balsamic glaze. Alongside it, steamed quinoa brightened with fresh basil and lemon juice, plus roasted cauliflower dusted in paprika and olive oil. A full, flavour-forward plate built for the demands of a pro athlete meal plan.

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.