Plant-Based Crumbed Chick'n & Salsa Verde
with Sautéed Chilli Greens & Lemon- Gluten
- Soy
- Wheat
Ingredients
1 packet
Green Beans
1 packet
Coriander
1
Garlic
2
Zucchini
1
Long Chilli
1
Lemon
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Cooking Steps
• Thinly slice zucchini into sticks. Trim green beans. • Slice lemon into wedges. Finely chop garlic and coriander. Thinly slice long chilli (if using). • In a small bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), a pinch of sugar and a generous squeeze of lemon juice. Season with salt and pepper. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and zucchini, tossing, until tender, 4-6 minutes. • Add garlic and chilli and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• Divide crumbed chick'n and sautéed chilli greens between plates. • Top plant-based crumbed chick'n with salsa verde. Serve with any remaining lemon wedges. Enjoy!
