Mild chicken with quinoa & roast vegetables

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1. 1Step 1: Preheat the oven to 200 °C conventional. Wash the courgettes and peppers. Cut the courgettes into half-moons about 1 cm thick; deseed the peppers and cut into strips. Toss with half the oil and spread in a single layer on a baking tray. For larger quantities, use several trays and 180 °C fan. Roast for about 25–30 minutes until soft, turning halfway through.
2. 2Step 2: Meanwhile, rinse the quinoa in a fine sieve. Bring to the boil with the water, then cover and simmer gently for about 15–20 minutes, following the packet instructions. Add a little water if the pan dries out before the quinoa is tender. Fluff with a fork.
3. 3Step 3: An adult cuts the chicken into strips about 2 cm wide on a separate board. Do not wash raw chicken. Clean hands, knife and board thoroughly afterwards. Heat the remaining oil in a large frying pan. Cook the chicken for about 8–12 minutes, turning, until thoroughly cooked; work in batches for larger quantities. Check the thickest pieces with a food thermometer: at least 70 °C in the centre for 2 minutes.
4. 4Step 4: Wash and finely chop the parsley. Check that the vegetables are soft with a fork. For younger children, cut the chicken into small pieces across the grain. Serve everything together or separately. Let everyone add lemon juice and parsley at the table. Cool to a comfortable temperature before eating.