HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconZesty Lime & Pepper Chicken
Zesty Lime & Pepper Chicken

Zesty Lime & Pepper Chicken

with Quinoa

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Zesty chicken coupled with South-American natives; quinoa and sweet potato, sit-pretty together in this simple and flavoursome bowl. Quinoa is high in protein, earning its rightful titles of ‘healthy’ and ‘superfood’. The nutty flavour of quinoa lends itself well to the simple lime and pepper marinade for the chicken.

Tags:High ProteinEgg FreeNaturally Gluten-FreeLactose freeNut Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 fillet

chicken breast

1 cup


1 cube

vegetable stock


sweet potato



½ bunch


Not included in your delivery

1 tbs

olive oil

¼ tsp

cracked black pepper

1.5 cup

hot water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2880 kJ
Fat21 g
of which saturates4.4 g
Carbohydrate71.2 g
of which sugars13.7 g
Dietary Fibre0 g
Protein52.2 g
Cholesterol0 mg
Sodium375 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Grill Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220ºC/200ºC fan-forced. To prepare the ingredients, zest and juice the lime. Halve the chicken breast lengthways. Slice the sweet potato into 5 mm discs (unpeeled) and cut the zucchini into ribbons. Rinse the quinoa, crumble the vegetable stock cube and 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 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.


To serve, toss to combine the quinoa, sweet potato slices, zucchini and coriander. Divide between plates and top with the sliced chicken.