Grilled chicken thigh marinated overnight in a soy, ginger, and mirin glaze, then oven-finished and tossed with teriyaki sauce, crispy green onions, and sesame seeds. The yakitori sits alongside garlic and parsley quinoa pasta coated in a fragrant olive oil paste. On the side, steamed green beans and carrots come dressed in a balsamic glaze with apple cider vinegar and sesame seeds. A bold, layered plate built to fuel serious training days.

Chicken thigh, quinoa pasta, green beans, carrots, green onion, fresh parsley, fresh garlic, ginger paste, soy sauce, balsamic vinegar glaze, mirin, apple cider vinegar, olive oil, sesame oil, sesame seeds, kosher salt, black pepper.

Wheat, soy, sesame, sulphites.