Chicken thigh marinated overnight in a vibrant pesto of fresh basil, parsley, garlic, olive oil, and lemon juice, then grilled with crosshatch marks and slow-baked until tender. It arrives alongside kale quinoa tossed with sautéed red onion and garlic, plus carrots glazed with maple syrup and balsamic vinegar. Every component brings distinct flavour and texture to the plate. Built for the pro athlete meal box, this is a substantial, goal-ready meal that earns a spot in your weekly rotation.

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

Sulphites.