Recipe courtesy of Lilydale
Serves 4 | 35 Minutes
Ingredients
700g chicken tenders
Lemon Pepper Seasoning
1 tablespoon olive oil
500g small Brussels sprouts, finely sliced lengthways
2 spring onions, trimmed and thinly sliced
2 garlic cloves, finely chopped
450g microwave 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
½ cup Greek-style natural yoghurt
1 tablespoon tahini
1 tablespoon lemon juice
Method
1. Spray tenders with cooking oil and sprinkle with lemon pepper seasoning. Cook chicken tenders following packet directions.
2. Meanwhile, to make tahini yoghurt dressing, place all ingredients in a small bowl. Season with salt and pepper. Mix until combined. Set aside.
3. 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.
4. 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.
5. 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.