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Golden chicken thighs baked on a bed of lemony, herby quinoa with courgettes, sugar snap peas, shallots and spinach, finished with crumbled feta.
You'll need a large, ovenproof lidded pan or casserole dish. Foil works if your pan doesn't have a lid.
1.
Heat the oven to 200°C (180°C fan).
2.
Season the chicken with the pepper. Heat the oil in a large ovenproof pan over a medium-high heat and brown the chicken on both sides (3–4 minutes on each side). Lift it onto a plate.
3.
Add the shallots and cook until starting to soften (3 minutes). Stir in the quinoa for 1 minute.
4.
Dissolve the stock cube in 400ml boiling water. Pour it into the pan, and stir in the lemon zest, herbs and courgettes. Sit the chicken on top.
5.
Cover and bake for 20 minutes.
6.
Uncover, scatter over the sugar snap peas, and bake until the quinoa is tender, the liquid has been absorbed and the chicken is cooked through with no pink meat (10 minutes).
7.
Stir the spinach into the quinoa around the chicken until wilted. Squeeze over the lemon juice and crumble over the feta.
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Storage information
Cool within 1 hour, then cover and refrigerate for up to 2 days. Reheat until steaming hot all the way through. Freeze in portions for up to 3 months and defrost overnight in the fridge.
Tip
Lower fat: Use 500g chicken breast, cut into large chunks, instead of thighs.
Cost-saving tips
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