Vegan Chicken with Garlic Lemon Green Beans - Dump and Go Dinner
4
Servings
10
Ingredients
7
Comments
"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!
4
Servings
10
Ingredients
7
Comments
Ingredients
- 1 tablespoon Olive Oil #1
- 2 tablespoons Olive Oil #2
- ½ tablespoons juice Lemon
- 2 teaspoons mince Garlic, Cloves
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- ⅓ cups Green Beans
- ½ cups slice Lemon
- 4 cups chunk Red Potato
- 16 ounces Artificial Chicken Cutlets
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Grease your baking dish with olive oil #1.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Grease your baking dish with olive oil #1.
- In a bowl, combine olive oil #2, 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 pans.
- 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”.
- Bake at 450 degrees for 50 minutes.
- Remove “chicken” and place beans and potatoes back in oven for 10 minutes.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 4 oz chicken & 1 cup veggies Amount Per Serving
- Calories
- 450
- Total Fat
- 17g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 889mg
- Total Carbohydrates
- 41g
- Fiber
- 4g
- Sugar
- 3g
- Protein
- 35g
- WW Freestyle
- 11
7 Comments
Join the discussionWould 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!!
Yes it’s the same! 🙂 enjoy!
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?
Yes
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!
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.
Typically, I make everything else and just don’t include the potatoes. On the day I want to cook the dish, I just wash and cut up the potatoes and throw them in. It still saves time and as long as I have potatoes on hand it doesn’t matter. I have also used the frozen potatoes (maybe steak fries?) if I wanted to just freeze everything.