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.
