Rosemary chicken sticks with brown rice salad and sun-dried tomato dip

Instructions

1 Heat oven to 200°C. Combine oil, chicken and rosemary in a bowl and mix well. Thread 3—4 pieces of rosemary chicken and 2—3 cherry tomatoes onto 8 wooden (or metal) skewers.

2 Place on baking tray and bake in oven for about 15 minutes, or until chicken is cooked through. Remove from oven and set aside.

3 In a large bowl mix the almonds, feta, mint, spinach and cucumber with the cooked rice and any remaining tomatoes; stir to combine.

4 In another small bowl combine the yoghurt and pesto to make the dip.

5 Divide rice salad between plates, top with a couple of chicken skewers. Serve dip on the side.