Native Chicken Nourish Bowl

Serves  2
Preparation   15 mins
Cooking   10 mins
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  • 200g Lilydale Kakadu Plum and Aniseed Myrtle Drumstick fillets
  • 2 radishes, shaved
  • 2 target beetroot, shaved
  • 4 Brussel sprouts, finely shredded
  • 100g Baby Kale
  • 1 carrot, peeled and shredded
  • 100g Green and yellow beans, blanched, sliced in half on an angle
  • 1 tablespoon vegetable oil
  • Microgreens, to garnish


  • ¼ cup macadamia, roughly chopped
  • Juice and zest from 1 lime
  • 1 tsp caster sugar
  • 1 tsp maple syrup
  • ¼ cup macadamia oil
  • 2 tsp chopped fresh parsley


  1. In a medium fry pan, heat oil over medium-high heat. ( or cook to packet instructions )
  2. Add the chicken, in batches to avoid the meat from stewing. Set aside.
  3. In a small bowl, mix the dressing ingredients, whisk to combine.
  4. Divide the salad ingredients between two serving bowls, top with a drizzle of the dressing, top with the chicken and garnish with micro herbs.