Lime & Pepper Chicken with Quinoa

To prepare the ingredients, Zest and juice the lime. Slice the sweet potato into 5 mm discs (unpeeled) and cut the zucchini into ribbons. Lastly, pick the coriander leaves.

In a medium bowl combine half of the olive oil, half of the lime zest, all of the lime juice, the cracked black pepper, and a pinch of salt. Add the chicken breasts, coat well and marinate for 10 minutes.

Meanwhile, place the quinoa and hot water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer for 12-15 minutes or until the quinoa is tender and the water has absorbed. Drizzle with a little olive oil and add the remaining lime zest. Cover with the lid to keep warm.

Meanwhile, toss the sweet potato in the remaining olive oil. Season with salt and pepper and place on half of an oven tray lined with baking paper. Cook in the oven for 20 minutes or until tender.

Heat a chargrill pan over a medium-high heat. Add the marinated chicken and cook for 3 minutes on each side. Transfer to the oven tray. Cook for 7-10 minutes or until cooked through. Slice the chicken.

Drizzle the zucchini with a little oil and place in the pan over a medium-high heat and cook for 2-3 minutes each side or until tender.