Lemon Pepper-Spiced Plant-Based Crumbed Chick'n
with Garlicky Greens & Lemon
- Gluten
- Soy
- Wheat
Bring some serious zest to your busy weeknight with this lightning-fast coastal winner. We’ve pan-seared succulent plant-based crumbed chick'n until beautifully golden, serving it alongside vibrant greens tossed in punchy aromatics. It’s a bright, peppery masterpiece that proves a nourishing dinner doesn’t require all night in the kitchen.
Ingredients
1
Baby Broccoli
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1
Garlic
1 sachet
Lemon Pepper Seasoning
1
Lemon
1 packet
Green Beans
1 packet
Rocket Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
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!
