A great combination of local asparagus, fresh creamy tart goat cheese, fresh herbs and a hint of lemon, stuffed into a plump RWA chicken breast, paired with our delicious Wild Rice Pilaf and Roasted Vegetable Medley. (Pictured with Spring Vegetable Medley) A staff favourite! 

Each product is available individually as well. Follow the links below.

• Asparagus-Chèvre Stuffed Chicken Breast 170g
• Wild Rice Pilaf 150g
• Roasted Vegetable Medley 150 g

The unofficial ‘national dish of Britain’, due to its overwhelming popularity there! Pieces of  boneless, skinless chicken breasts and thighs are simmered in a fragrant sauce of yoghurt, tomato, ginger, garlic and spices….the chicken becomes infused with all these flavours. Pairs perfectly with our Coconut Rice (sold separately or included in the dinner kit ).

Heating Instructions

(Pictured here with Coconut Rice)

The unofficial ‘national dish of Britain’, due to its overwhelming popularity there! Pieces of boneless, skinless chicken breasts and thighs are simmered in a fragrant sauce of yoghurt, tomato, ginger, garlic and spices….the chicken becomes infused with all these flavours. Pairs perfectly with our Coconut Rice.

Heating Instructions

A tropical Hawaiian chicken dish...food truck food in Hawaii! The chicken is marinated in a pineapple-soy mixture with lots of garlic and ginger then grilled over high heat, turning (huli) often. We cook it sous vide to lock in those delicious flavours. You brush the barbecue sauce on after heating it and crisp it up under the broiler or on your barbecue. Break out the grass skirts, the Don Ho album, and do a little Hula dance!

• Huli Huli (Hawaiian BBQ) Half Chicken 
• Hawaiian Barbecue Sauce
• Coconut Rice (150g) x 2
• Roasted Vegetable Medley (125 g) x 2

Thoughts of Autumn and Spring...butternut squash and maple syrup. We roast these together with sweet onions, then combine them with toasted pecans and bread, and plenty of fresh herbs to make a unique and delicious stuffing for our plump boneless, skinless chicken breasts. We add an extra splash of maple syrup to each pouch. Think of it as the basting process for the chicken breast! We serve this with our Wild Rice Pilaf and Roasted Carrots and Parsnips.

(Pictured here with Grilled Asparagus)

Heating Instructions

Often described as a Party-in-Your-Mouth! Jambalaya is an American Cajun/Creole rice dish with French, African and Spanish roots.

We've included Cajun Blackened Chicken (drum & thigh), Shrimps, Andouille Sausage and Smoked Ham. These are cooked sous vide in a richly seasoned tomato broth, with our own blend of Cajun spices, that is absorbed by the rice. This has a bit of a kick to it! (med. spice)

Heating Instructions

 (Pictured here with Wild Rice Pilaf, and Grilled Asparagus - sold separately)

This Kit Includes:

• 170 g  Spinach Apple and Brie stuffed Chicken Breast
• 150 g  Wild Rice Pilaf or Roasted Garlic Smashed Potatoes
• 150 g  Roasted Vegetable Medley
•   50 g  Roasted Sweet Pepper Tomato Sauce

 Heating Instructions