Skip to main content

Peri-peri chicken with quinoa and lemon salad

Skip to IngredientsSkip to Method

Ramp up the flavour and make this Peri-peri chicken with quinoa and lemon salad. Simple to cook, zesty and delicious, it's a perfect family dinner option.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
Peri-peri chicken with quinoa and lemon salad


  • 8 Coles RSPCA Approved Chicken Thigh Cutlets
  • ½ cup (125ml) peri-peri sauce
  • 1 tbs olive oil
  • ¾ cup (150g) tricolour quinoa, rinsed
  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 230°C. Use a large sharp knife to cut three deep slits into each chicken thigh. Combine the peri-peri sauce and chicken in a shallow bowl and toss to coat.
  2. Step 2

    Heat the oil in an ovenproof frying pan over high heat. Cook the chicken for 2 mins each side or until browned. Bake for 20-25 mins or until cooked through.
  3. Step 3

    Meanwhile, cook the quinoa in a medium saucepan of boiling water for 10-12 mins or until quinoa is tender. Add peas and baby broccoli in the last 1 min of cooking. Rinse under cold water. Drain well. Transfer to a bowl.
  4. Step 4

    Add the lemon zest, lemon juice, lemon segments and zucchini to the quinoa mixture and toss to combine. Season. Serve with the chicken.