What to add to your trolley:
- 4 Chicken thighs/drumsticks
- 2 tbsp Olive oil
- Juice & zest of 1 lemon
- 2 garlic cloves, minced
- 1 tsp fresh thyme & rosemary
- Salt & pepper to taste
- For the Roast Veg:
- 500g Seasonal Roast Mix Veg
- 1 tbsp Olive Oil
- ½ tsp smoked Paprika
- Pinch of Salt
- For the Quinoa:
- 1 cup Quinoa, rinsed
- 2 cups low-sodium Vegetable stock (or Chicken stock)
- 1 tbsp fresh Parsley, chopped
How to prepare the deliciousness:
1. Preheat the oven:
Set to 200°C (fan).
2. Marinate the Chicken:
In a bowl, mix olive oil, lemon juice, zest, garlic, herbs, salt & pepper. Add chicken and coat well. Let it marinate while you prepare the veg.
3. Prepare Roast Veg:
Toss all veg with olive oil, paprika, and salt. Spread on a baking tray and roast for 15 minutes.
4. Add Chicken
After 15 minutes, place marinated chicken on the same tray. Roast another 18–20 minutes, or until chicken is cooked through and veg are golden.
5. Cook Quinoa
While chicken and veg roast, cook quinoa in stock until tender (about 15 minutes). Fluff with a fork and stir through fresh parsley.
6. Serve:
Plate quinoa, top with roasted veg and chicken, and drizzle over any pan juices.
A zesty, one-pan wonder brimming with lean protein, vibrant veg, and wholesome comfort.
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