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Our Recipes

Sesame Chicken and Brown Rice Salad Bowl

For our bowl of goodness, we brought together our three favourites – chicken, spring produce and sesame seeds.

Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes


  • 1 x Lilydale 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
  • ¼ bunch kale, finely shredded
  • 1 cucumber, cut into ribbons
  • 1 avocado, thinly sliced
  • 1 cup sprouts of choice
  • ¼ cup pickled ginger
  • ¼ 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. Set chicken aside on a plate covered in foil to rest for 5 minutes. Thinly slice chicken.
  3. To make dressing, combine tahini, zest and juice and ¼ cup water in a small bowl until smooth and viscous. Season with salt and pepper.
  4. 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.
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Our Recipes
Our Recipes