Lemon and Pepper Chicken Nourish Bowls

Recipe By:

Lilydale

lilydalefreerange.com.au [1]

Prep Time:

15 minutes

Cook Time:

20 minutes

Serves:

This flavour-packed lemon and pepper chicken nourish bowl recipe is ideal for both lunch or dinner. This quick and convenient meals makes dinner time even easier. With Lilydale's new Lemon and Pepper Chicken tenders, dinner can be on the table in 30 minutes.

Ingredients

2 x 350g Lilydale Free Range Lemon & Pepper Chicken Tenders
1 tablespoon olive oil
500g small Brussels sprouts, finely sliced lengthways
2 spring onions, trimmed and thinly sliced
2 garlic cloves, finely chopped
450g pkt 2 1/2-minute brown rice
1/3 cup pepitas
1/3 cup flaked natural almonds
200g snow peas, trimmed and blanched
Mint leaves and lemon wedges, to serve

Method

Cook Lilydale frozen Lemon & Pepper Chicken Tenders following packet directions
Heat oil in a large frying pan over medium-high heat. Add sprouts, green onions and garlic. Cook, tossing often, for 4-5 minutes until just tender. Reduce heat and keep warm
Cook rice in the microwave following packet directions. Place into a bowl. Toss through half of the pepitas and almonds. Set remaining pepitas and almonds aside
Divide rice mixture, sprouts and snow peas among shallow serving bowls. Slice chicken lengthways and add to bowls. Drizzle with tahini yoghurt dressing. Scatter with remaining pepitas and almonds. Sprinkle with mint leaves and serve with lemon wedges

Tips & Hints

Total to the table: 30 minutes. When slicing the Brussels sprouts retain any leaves that fall off and add to the pan. Find them in the Freezer aisle at your local Coles supermarket.

Tahini Yoghurt Dressing

Ingredients

1/2 cup Greek-style natural yoghurt
1 tablespoon tahini
1 tablespoon lemon juice

Method

Meanwhile, to make tahini yoghurt dressing, place all ingredients in a small bowl. Season with salt and pepper. Mix until combined. Set aside.