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.
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
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.
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.
