Recipe Of The Month: Sesame Chicken and Brown Rice Salad Bowl

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

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

  1. Preheat a large non-stick frying pan on medium heat
  2. 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
  3. Set chicken aside on a plate covered in foil to rest for 5 minutes. Thinly slice chicken
  4. 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
  5. 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

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