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Our Recipes

Crumbed Chicken Breast with Quinoa and Roasted Vegetable Salad

Serves: 2

Preparation time: 10 minutes

Cooking time: 35 minutes


  • 1 pkt Lilydale Ready For You Breast Schnitzels
  • 1 small zucchini, sliced
  • 1 small red capsicum, roughly chopped
  • 150g pumpkin, sliced
  • 1 Tblsp olive oil
  • 1/3 cup cooked quinoa
  • 20g baby spinach


  • 1 Tblsp olive oil
  • 2 Tblsp lemon juice
  • 1 tspn finely grated lemon rind
  • 1 Tblsp shredded basil
  • Salt and pepper to season


  1. Toss the vegetables in oil and place on baking tray. Cook in 200C preheated oven for 20 minutes or until just cooked through. Allow to cool.
  2. Meanwhile, preheat fry pan to medium heat and spray with vegetable oil. Remove Lilydale Ready For Your Breast Schnitzels from all packaging and place in the preheated fry pan. Cook schnitzels for 15 minutes or until internal temperature reaches 75C.
  3. In a small jug, whisk the dressing ingredients together. Season with salt and pepper.
  4. Toss the quinoa, vegetables and rocket together. Serve salad drizzled with dressing and the schnitzels.
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Our Recipes
Our Recipes