Peri-Peri Chicken with Quinoa and Lemon Salad


8 Organic Chicken Thigh Fillet
125ml peri-peri sauce
1 tablespoon organic olive oil
150g of Golden Quinoa, rinsed
150g sugar snap peas, halved
1 bunch baby broccoli
1 lemon, zested, juiced
1 lemon, extra, peeled, segmented
1 zucchini, peeled into ribbons


Prep Time : 10 Mins
Cook Time : 30 Mins

1. Preheat oven to 230C. 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. 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. 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. Add the lemon zest, lemon juice, lemon segments and zucchini to the quinoa mixture and toss to combine. Season. Serve with the chicken.

Source: https://www.taste.com.au/recipes/peri-peri-chicken-quinoa-lemon-salad/f92eb9d7-a407-4989-9964-30e69c45a6c9