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Roasted paprika chicken thighs, fluffy lemon-parsley quinoa and charred courgettes come together in a hands-off, naturally gluten-free dinner.
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
Difficulty
easy
For 2
Get everything ready
Heat the oven to 220°C. Put a large roasting tin in the oven to heat while you prepare the ingredients.
In a large bowl, toss the chicken, courgettes, tomatoes and garlic with the smoked paprika, oil and black pepper. Tip into the hot roasting tin in an even layer.
Put the rinsed quinoa and water in a saucepan. Add half the lemon zest, bring to the boil and cover.
Step by step
Roast for 25 minutes, stirring the vegetables once halfway through, until the chicken is cooked through with no pink remaining and the courgettes are lightly charred.
Timer available in cooking mode · 25 min
Reduce the quinoa to a low heat and cook until the water has been absorbed. Remove from the heat, keep covered for 5 minutes, then fluff with a fork. Stir through the parsley, remaining lemon zest and lemon juice.
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Timer available in cooking mode · 20 min
Divide the lemon-parsley quinoa between four bowls. Spoon over the smoky chicken, courgettes, tomatoes and any juices from the roasting tin.
