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- 700g 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 2½-minute brown rice
- ⅓ cup pepitas
- ⅓ cup flaked natural almonds
- 200g snow peas, trimmed and blanched
- Mint leaves and lemon wedges, to serve
For the tahini yoghurt dressing
- ½ cup Greek-style natural yoghurt
- 1 tablespoon tahini
- 1 tablespoon lemon juice