Try this sesame encrusted chicken and brown rice salad bowl for a delicious, quick and easy meal.
Serves 4
Preparation 10 mins
Cooking 15 mins
Ingredients:
1 x Lilydale Free Range Chicken Breast Fillets (approx. 900g), cut in half horizontally
1 tblsp olive oil
2 tblsp sesame seeds
2 tblsp tahini
Juice and zest of 1 lemon
3 cups cooked brown rice
1/4 bunch kale, finely shredded
1 cucumber, cut into ribbons
1 avocado, thinly sliced
1 cup sprouts of choice
1/4 cup pickled ginger
1/4 cup almonds
Method:
- Preheat a large non-stick frying pan on medium heat
- Spread sesame seeds on a large plate and coat chicken with seeds. Season with salt and pepper. Heat oil in frying pan and cook chicken for 3 to 4 minutes each side, or until cooked through
- Set chicken aside on a plate covered in foil to rest for 5 minutes. Thinly slice chicken
- To make dressing, combine tahini, zest and juice and 1/4 cup water in a small bowl until smooth and viscous. Season with salt and pepper
- In a large bowl, combine the rice, kale, cucumber, avocado, and sprouts. Top the salad with the chicken, pickled ginger and almonds. Drizzle dressing before serving
Recipe from: Lilydale Chicken
