Spiced Chicken Tenders & Creamy Lemon Sauce

• Meanwhile, chop broccoli into small florets and 
roughly chop the stalk. 
• Thinly slice zucchini into half-moons. 
• Finely chop garlic. 
• Zest lemon to get a generous pinch, then slice  
into wedges.
• In a large bowl, combine Aussie spice blend,  
a drizzle of olive oil and chicken tenderloins. 

• In a large frying pan, heat a drizzle of olive oil over 
high heat. 
• Cook broccoli with a splash of water, stirring, until 
slightly softened, 2-3 minutes. 
• Add zucchini and cook until softened, 3-4 minutes. 
Season to taste with salt and pepper. Transfer to a 
bowl and cover to keep warm.  

• Return the frying pan to medium-high heat with a 
drizzle of olive oil. 
• When oil is hot, cook chicken tenderloins until 
browned and cooked through, 3-4 minutes each 
side. Transfer to a plate. 
TIP: Chicken is cooked through when it's no longer pink 
inside.

• Return the frying pan to medium-high heat. 
• Add the butter, garlic and lemon zest and cook, 
scraping up any meaty bits from the pan, until 
fragrant, 1-2 minutes. 
• Add light cooking cream, stock concentrate and a 
pinch of salt and pepper. 
• Bring to the boil, then reduce to a simmer over low 
heat until thickened, 4-5 minutes. Stir through any 
chicken resting juices.