• 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

Tahini Yoghurt Dressing

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

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