Lemon Pepper Plant-Based Crumbed Chick'n & Garlic Kale Toss

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook green beans, until tender, 4-5 minutes. Add kale and garlic and cook, until softened and fragrant, 2-3 minutes. Remove pan from heat and add a generous squeeze of lemon juice. Transfer to a bowl, season and cover to keep warm.

• Wipe out the frying pan and return to medium-high heat with enough olive oil to coat base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate and sprinkle with lemon pepper spice blend.