Serving amount:
  • Half chicken
  • 1 mixed quinoa sachet
  • 1 ATLAS aji verde tub
  • 1 ATLAS chilli oil
  • 1 red capsicum
  • 1 lemon
  • 1 zucchini
  • 1 red onion
  • 1 coriander bunch*

Pantry staples: Olive oil, salt 

Allergens: Dairy, onion, garlic 

Specialised equipment: Lined baking tray, pastry brush, sieve 

Chef's note: Aji verde (green sauce) is made with Peruvian chillies called ‘aji amarillo’, which give a fruity, berry-like flavour as well as heat. It is combined with fresh coriander, lime and garlic as well as something creamy such as mayonnaise, yoghurt or cheese. 

* Coriander is to be split across other dishes so please read each recipe carefully. 


1. Cook the chicken 

Always read the recipe in full before you begin. Preheat the oven to 190C fan forced. Place the chicken, skin side up, on a lined baking tray. Brush with a layer of the chilli oil and a sprinkle of salt and place into the preheated oven for 10 minutes to start the cooking process. 

2. Prepare the ingredients 

Meanwhile, wash the vegetables. Cut the onion into wedges. Cut the zucchini into batons. Cut the capsicum into large pieces. Juice one half of the lemon, peel and finely dice the remaining. Pick some of the coriander leaves*. 

3. Glaze the chicken 

Remove the chicken from the oven. Brush another layer of the chilli oil onto the chicken and return to the oven for a further 10 minutes. Remove and brush a final layer of the chilli oil onto the chicken and place in the oven for another 10 minutes or until cooked through. 

4. Cook the quinoa 

Meanwhile, bring a saucepan of salted water to the boil. Add the quinoa and cook, stirring occasionally, for 8 minutes or until the grains separate. Strain through a sieve and place back into the pan. Cover with a lid or tea towel and leave to sit for 5 minutes. Season with lemon juice, salt and olive oil to taste. 

5. Cook the vegetables 

Once the chicken is cooked, set aside to rest on a clean plate. Add the onion, zucchini and capsicum to the same baking tray used to cook the chicken. Move the vegetables around to coat them with the pan juices. Place in the oven for 7 minutes or until softened. 

6. To serve 

Cut the chicken into portions. Spread the aji verde sauce on the bottom. Divide the quinoa, vegetables, diced lemon and fresh coriander leaves. 

Time saving tip 

Add all the chilli oil to the chicken and cook for 25-30 minutes. In the last 8 minutes, add the vegetables around the chicken and finish cooking them all together. Meanwhile, cook the quinoa.