Teriyaki Chicken Thighs

Teriyaki Chicken Thighs

$13.50
$13.50
Sale Sold out
Juicy chicken thighs are glazed in a rich teriyaki sauce made with gluten free tamari, giving this dish deep savory flavor without the heaviness or inflammation that comes with traditional soy sauce. Chicken thighs provide a slightly higher fat content than chicken breast, which helps with satiety and sustained energy while still delivering high quality protein to support muscle recovery and performance. This is a comforting yet performance focused meal that fuels hard training days, long workdays, and everything in between.
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High Protein

High Protein

Low Calorie

Low Calorie

Gluten-Free

Gluten-Free

No Seed Oils

No Seed Oils

Dairy-Free

Dairy-Free

Nutrition & Ingredients

nutrition

Serving Size
Amount per Serving
Calories 480
% Daily Value*
Protein 42g
Fat 15g
Saturated Fat 3g
Carbohydrates 36g
Fiber 3g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Teriyaki Chicken Thighs

ENJOY A HEALTHY MEAL

Without Compromising on Taste

Chicken thighs provide naturally higher levels of iron, zinc, and monounsaturated fats than chicken breast, supporting hormone health, satiety, and steady energy while still delivering complete protein for muscle repair. Glazed with gluten-free tamari-based teriyaki, this dish offers deep flavor while remaining easier on digestion and supportive of consistent energy throughout the day.

Flavour explosions in every dish! The chefs here know how to elevate simple ingredients into extraordinary culinary experiences.

Olivia Ryn

Experiences, and skills of chefs. It conveys a sense of craftsmanship and skilful artistry within the realm of culinary expertise.

Robert Williamson

Flavour explosions in every dish! The chefs here know how to elevate simple ingredients into extraordinary culinary experiences.

Olivia Ryn

Experiences, and skills of chefs. It conveys a sense of craftsmanship and skilful artistry within the realm of culinary expertise.

Robert Williamson

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