Lemon Pepper Crumbed Chick'n
with Garlic Greens & Dill-Parsley Mayo
- Gluten
- Soy
- Wheat
Let's keep things light and bright with some garlicky greens and then take it up a notch with some lemon pepper plant-based crumbed chick'n. It's equally fresh, flavourful and mighty! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Garlic
1 packet
Dill & Parsley Mayonnaise
1 sachet
Lemon Pepper Seasoning
1 packet
Pea Pods
1
Baby Broccoli
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Utensils
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!
