Create a new family favourite with these tender chicken thigh fillets cooked in a peri-peri sauce and served with zesty quinoa, baby broccoli and zucchini salad.
- 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.
- 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.
- 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.
- Add the lemon zest, lemon juice, lemon segments and zucchini to the quinoa mixture and toss to combine. Season. Serve with the chicken.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set