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Peri-peri chicken with quinoa and lemon salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Tender peri-peri chicken thigh fillets with zesty quinoa salad and crisp veggies - a new family favorite!
Ingredients:
  • 8 Chicken Thigh Cutlets
  • 125ml peri peri sauce
  • 150g quinoa
  • 150g sugar snap peas, halved
  • 1 bunch baby broccoli, cut into 6cm lengths
  • 1 lemon, zested, juiced
  • 1 lemon, extra, peeled, segmented
  • 1 zucchini, peeled into ribbons
Instructions:
  • Preheat the oven to 230C. Make three deep slits in each chicken thigh using a large sharp knife. Toss the chicken in a shallow bowl with peri-peri sauce until well coated.
  • First, heat oil in an ovenproof frying pan until sizzling. Sear chicken for 2 minutes per side until golden. Transfer to the oven and bake for 20-25 minutes until fully cooked.
  • Cook the quinoa in boiling water for 10-12 minutes until tender. Add peas and baby broccoli in the last minute of cooking. Rinse with cold water, drain, and transfer to a bowl.
  • Combine the lemon zest, juice, segments, and zucchini with the quinoa mixture, mix well, season to taste, and serve alongside the chicken.

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