Peri-peri chicken with quinoa and lemon salad

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.

Recipe «Peri-peri chicken with quinoa and lemon salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 8 Coles RSPCA Approved Chicken Thigh Cutlets, 1/2 cup peri-peri sauce, 1 tbsp olive oil, 3/4 cup 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.

Ingredients:

• 8 Coles RSPCA Approved Chicken Thigh Cutlets 
• 1/2 cup peri-peri sauce 
• 1 tbsp olive oil 
• 3/4 cup 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 

Instructions

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.