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Vegan “Chicken” with Garlic Lemon Green Beans

“Chicken” cutlets plus Garlic Lemon Green Beans…Mmmmmm….can it get more delicious? After baking this dish, I find myself wanting to bake trays of sliced lemons just for the fantastic aroma in my kitchen. Delicious!

This is my final recipe post with Once A Month Mom and I just wanted to say thanks to the awesome vegetarian and vegan communities that follow these posts. It’s been awesome developing this menu with you and I hope you’ll all continue to support the veggie menus here at OAMM. If you ever have any questions or feedback for me, please come give me a shout at Veggie ConverterHugs and good luck in all your cooking adventures!

Vegan “Chicken” with Garlic Lemon Green Beans

Author/Source:

Kristi @ onceamonthmeals.com Adapted from Real Simple

Ingredients:

  • 3 Tablespoons olive oil
  • 0.5 cups lemons, thinly sliced
  • 0.5 Tablespoons lemons, juiced
  • 2 teaspoon garlic, minced
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.375 cups trimmed green beans
  • 4 cups red potatoes, quartered
  • 1 pound mock chicken (I used 4 Gardein scallopini cutlets)

Directions:

Preheat oven to 450°F. Grease your baking dish with tablespoon olive oil. In a bowl, combine the rest of the olive oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Take lemon slices and arrange them in the bottom of the baking dish. Using tongs, remove the green beans and place them on top of the lemon slices. Next add the potatoes to olive oil dressing and toss to coat. Using tongs, arrange the potatoes along the edge of the dish on top of the green beans. Place the mock “chicken” in the same bowl with the olive-oil dressing and coat. Lastly, place the mock “chicken”, skin-side up, in the dish and pour any of the remaining olive-oil dressing over the mock “chicken”.
See freezing directions.

Freezing Directions:

BEFORE baking, freeze in dish. To serve: Thaw. Bake at 450 for 50 minutes. Remove “chicken” and place beans and potatoes back in oven for 10 minutes.

Servings: 4

**conversion chart image provided by Erik Spiekermann

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6 Responses to “Vegan “Chicken” with Garlic Lemon Green Beans”

  1. Janelle says:

    Would the cooking time and temperature work for real chicken breasts/cutlets? I think that this recipe looks amazing, but I’m not so sure about mock chicken. Any ideas also on the ideal thickness of the chicken breasts or cutlets? Thanks!!

  2. Kris says:

    I’m cooking this right now :) if it’s not frozen do you still remove the chicken and put the beans/potatoes back in for another 10?

  3. Elke Ursin says:

    This was my first time cooking one of these marathon days with these recipes, so I may have just not known about this rule of thumb, but you need to cook the potatoes first (or at least parboil them) or else they will turn black and be inedible after freezing and defrosting. I’m not sure what I’m going to do with the second dish. I hate throwing away mostly good food!

  4. kestrel Piche says:

    Thank you for commenting about the diced potatoes. I just finished my first marathon day today and I didn’t know about blanching them! I just rescued 2 meals out of the freezer! I think that step should be included with the night before/chopping instructions.

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