- Eight chicken thighs, grilled vegetables, sweet potato salad, and watermelon salad. Serves 4-6.
Potato Salad: Sweet Potato, Celery, Fennel, Radishes, Hardboiled Eggs, Bacon, Pepitas, Parsley
Potato Salad Dressing: Primal Mayo, Apple Cider Vinegar, Honey, Mustard Powder, Pink Himalayan Salt
Grilled Vegetables: Red Bell Pepper, Mixed Baby Summer Squash, Red Onion, Olive Oil, Himalayan Sea Salt
Mojo Chicken: Free-Range Chicken Thigh*, Coconut Aminos, Olive Oil, Cilantro, Ginger, Lime Juice, Honey, Himalayan Sea Salt
Watermelon Salad: Watermelon, Arugula, Green Olives, Watermelon Radish, Basil, Lime, Olive Oil, Honey, Himalayan Sea Salt
We source our chickens from Mary's and Petaluma Poultry in Northern California, where chickens are free range, never fed antibiotics or growth hormones, sustainably raised, and non-GMO.
- This dish arrives chilled. To reheat, remove the plastic lid and heat in the oven for 15-18 minutes at 350 degrees.