1.
Heat a large pan over medium high heat and add the oil
2.
Season the chicken with salt and pepper
3.
Once very hot, add the chicken skin side down and cook for about 6-8 mins when browned
4.
Flip and cook for about another 3 mins
5.
Remove the chicken to a plate but leave the fat in the pan
6.
Lower the heat to medium and add the shallots. Stir to coat in the fat and cook for about 3 mins
7.
Add the zucchini, stirring again to coat, for another 2 mins
8.
Add the quinoa, stirring once again, and then add the chicken stock and sugar snap peas. Stir to combine and make sure the quinoa is all saturated
9.
Add the chicken back on top, skin side up
10.
Add a couple sprigs of oregano and thyme and then place a lid on and allow to simmer for about 10-15 mins
11.
Squeeze the lemon juice on top and sprinkle with feta
