Prep:  15 minutes
Cook:  20 minutes
Serves:  4
Average: 4.1 (16 votes)
Recipe by: Lilydale
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.
Credit: Whisk Media Group

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Lemon and Pepper Chicken Nourish Bowls
Tahini Yoghurt Dressing
  1. Cook Lilydale frozen Lemon & Pepper Chicken Tenders following packet directions
  2. 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
  3. 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
  4. 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
  1. Meanwhile, to make tahini yoghurt dressing, place all ingredients in a small bowl. Season with salt and pepper. Mix until combined. Set aside.
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