Vegan Baked Lemon Gardein Chick'in

Baked lemon infused chick'in filets on a bed of ramen noodles & spinach.

Back in the chicken days- soooooo long ago at age 13, my family dinners occasionally featured fried greasy takeout buckets from That Must Not Be Named Colonel Sander's Murder Hut or from the grocery store deli once a week. Rarely had we actually baked this (which is considered "healthier").
Now I never was the biggest chicken fan. but the alternatives have been generally pleasing.
My salvation in disguise- Gardein once again became basis for perfect vegan meal. Lemon was the ingredient of choice to marinade. This yellow squeezed citrus fruit provides a light taste to tender filets and complement modest seasonings, especially that burst of crushed red pepper that gives a lovely flare and teasing red color.
This delicious lemon chick'in can be a side for any dish- brown rice, quinoa. Here I prepared Hakubaku's Organic Ramen Noodles and added fresh spinach and chopped white onion.

Vegan Baked Lemon Chicken

Ramen of choice.

2 slices Gardein Chick'in Filets
1/2 cup lemon juice
3 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper

Preheat oven to 425 degrees and grease a baking sheet.
Mix lemon juice, olive oil, black pepper, and red pepper together.
Coat and soak both chick'in slices evenly.
Bake these for 30 minutes- 15 minutes each side.

Dinner is served.