Lovely Lemon Garlic “Chicken” Here the lemon and the garlic serve the chicken flavor fantastically well, creating a wonderful embrace of different tastes that augment each other and prove that sometimes the whole can be better than the parts. Add to that that it’s rich in fiber while being low in calories and it’s hard to go wrong.
Preparation time : 20 minutes
Cooking time : 40 Minutes
Serves : 4
Ingredients :
8 small red potatoes, quartered
6-8 cloves garlic, minced
3 sprigs fresh rosemary, de-stemmed
2 lemons,
1 cut into thin slices or wedges and
1 juiced
1 package of vegan chicken cutlets
3/4 pound green beans, trimmed
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Directions :
1.Preheat your oven to 400˚F.
2.Take a large baking sheet, put the potatoes on top and toss them, together with a tablespoon of olive oil. Sprinkle some salt and pepper overtop and roast in the oven for 15 minutes.
3.Take a large baking or cast-iron skillet and coat it with 1 tablespoon of the olive oil.
4.Create a single layer with the lemon slice and 1/3 of the rosemary on the bottom.
5.Combine what remains of the olive oil and the rosemary with the garlic, pepper, salt and lemon juice, then add the green beans and mix it all together well.
6.With thongs, take out the green beans and put them on top of the lemon slices as a second layer at the bottom of the baking pan or cast-iron skillet. Next, create a third layer, this one made with the potatoes.
7.Add the vegan chicken to the olive oil mixture bowl and make sure it is thoroughly coated. Then put the chicken mixture on top of the other three layers. Let all of it roast for 20 to 30 minutes, until the green beans are tender, but still bright, while the chicken edges have turned golden brown.
8.Divide the chicken, potatoes, and green beans up equally over the plates, top it off with the lemon and serve it hot.
