Ingredients
- 2 tsp lemon rind, finely grated
- 3 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp fresh tarragon, chopped
- 2 tbsp fresh chives, chopped
- 3 tsp extra virgin olive oil
- 8 large (about 500g) Lilydale Free Range Chicken Tenderloins
- 400g can cannellini beans, rinsed and drained
- 350g cherry tomato medley, halved
- 2 tbsp sunflower-seed kernels, lightly toasted
- 75g baby spinach leaves
- 1 tsp Dijon mustard, extra
- Lemon wedges, to serve