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Chick'n in lemon sauce

I'm excited to share this recipe with you today that takes me back to my university days in Greece, where I first tried chicken in lemon sauce. However, this time, I've recreated the dish using plant-based chick'n, ensuring that no chickens were harmed in the making of this delicious meal! I highly encourage you to try my version of this classic recipe and I promise you won't regret it!

Vegan, nut free | Serves 2 | MAIN


  • 1 onion, chopped
  • 1 pointy red pepper, chopped in slices
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 200gr plant-based chick'n (I used strips from the mighty kitchen)
  • 1/2 teaspoon dried oregano
  • 1/3 teaspoon garlic granules
  • Pinch of chili flakes
  • Salt and pepper
  • 1 bay leaf
  • 3 allspice (pimento-bahari)
  • 1 lemon, skin and juice
  • 1 veggie cube
  • 1/2 teaspoon of cornflour


Serve with:

  • Fresh coriander
  • Wild rice or tagliatelle


1.In a pot, on a medium heat, add half of the olive oil and the plant-based chick'n and cook according to the package instructions. I sauté mine for few 2-3 minutes until they got a nice golden colour.

2.Season with salt, pepper and oregano and remove from the pot.

3.In the same pot, add the remaining olive oil, the chopped onions and a pinch of salt.

4.Sauté for 3-5 minutes, stirring occasionally.

5.Add the red peppers and garlic and season. Sauté for 2-3 minutes more.

6.Add back the cooked chick'n pieces, along with the rest of the seasoning, lemon peels, lemon juice and give it a good stir.

7.Add 250ml of water along with the veggie cube, cover and cook for 15 minutes.

8.In a small bowl, add the cornflour along with a couple of tablespoons from the sauce, to make a slurry.

9.Combine it well before you add it into the pot.

10.Cook for a couple more minutes, before you turn the heat off.

11.Serve with wild rice or tagliatelle pasta and some fresh coriander.



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