Zesty Lime & Pepper Chicken

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 breast fillets, coat well and marinate for 10 minutes.

Meanwhile, place the quinoa, hot water and crumbled vegetable stock cube 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 half of the remaining olive oil. Season with salt and pepper and place on half of one lined oven tray. Cook in the oven for 15 minutes. Toss the zucchini in the remaining olive oil and add to the tray with the sweet potato. Cook for a further 15 minutes

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