Peri-Peri Chicken with Quinoa and Lemon Salad
Ingredients | 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 |
InstructionsPrep Time : 10 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. |