[Good For You Fast] Lemon Pepper Crumbed Chick'n
with Garlic Greens & Dill-Parsley Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Garlic
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Lemon Pepper Seasoning
1 packet
Green Beans
1
Baby Broccoli
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Cooking Steps
• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. Sprinkle with lemon pepper seasoning and cover to keep warm.
• Meanwhile, trim baby broccoli and halve any thicker stalks lengthways. Trim green beans. Finely chop garlic.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook baby broccoli and green beans until tender, 5-6 minutes. • In the last minute of cook time, add garlic and a drizzle of balsamic vinegar, and cook, until fragrant, 1 minute. Season with salt and pepper.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Divide garlic greens and lemon pepper crumbed chick'n between plates. Serve with dill & parsley mayonnaise. Enjoy!
