Excellent vegetarian substitutes for chicken breast include tofu, tempeh, seitan, paneer, and jackfruit, all of which excel at absorbing flavors in curries, stir-fries, and salads. For a more realistic "meaty" texture, many plant-based mock chicken products are available, such as Vezlay Veg Chicken or Desi Treat Vegan Mock.
Ingredients:
• 6 tbsp olive oil
• 2 lemons (1 thinly sliced and the other juiced)
• 4 cloves of garlic crushed
• 1 tsp. sea salt
• ½ tsp. black pepper
• 1 ½ cups green beans (350g)
• 8 medium red potatoes cubed
• 4 chicken breasts ( use veg sub.)
Preparations:
1. Preheat the oven to 425 degrees.
2. Oil a large baking pan with a tablespoon of olive oil. Then, arrange the lemon slices in a single layer in the pan.
3. In a large bowl add the remaining oil, lemon juice, garlic, salt and pepper, and mix well.
4. Add the green beans to the bowl and mix so that it is well coated in the oil mix.
5. Using tongs or a spoon, arrange the green beans over the lemon slices in the pan.
6. Put the potatoes into the large bowl that you mixed the green beans in, coat them with the mixture and place them over the green beans, along the sides of the pan.
7. Repeat with the chicken, place them in the center of the pan, lengthwise, and pour the remaining olive oil mixture over the chicken.
8. Roast for 50 minutes, then remove the chicken from the pan, set it aside and continue roasting the beans and potatoes for 10 more minutes or until the potatoes soften.
9. Arrange the chicken, potatoes, and beans on a plate, and serve warm.
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