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.

Ramen Noodles With Wilted Beet Greens & Tempeh

Beet greens, tempeh, & crushed walnuts top naked ramen noodles.

I bought beets for the first time- excited to make red velvet goodies and smoothies.
But lovely red bulbs were surrounded by leafy lettuce madness. Was this edible?
I had to admit, they looked to be garbage fodder. So I asked around and discovered that they were safe to consume and had similar tastes to kale and spinach, but one had to be very careful because beet greens can easily be overcooked.
In dish comprised of plain ramen noodles and my traditionally seasoned tempeh, beet greens dressed in olive oil and garlic provided a rich, robust flavor and doesn't have bitterness like some greens. Topped with crunchy walnuts, everything came alive on taste buds harmoniously.
I definitely see beet greens happening frequently on the future menu.
Altogether, a hearty rustic meal that takes less than 15 minutes to create, especially if three burners are hopping at once. It's delicious!

Ramen Noodles With Wilted Beet Greens and Tempeh Ingredients and Preparation

1/2 package ramen noodles
bunch beet greens
1 teaspoon garlic
2 tablespoon olive oil
4 oz. tempeh, cubed
1/4 cup red onions, sliced
2 teaspoon Simply Asia Sweet Ginger Garlic Seasoning
1 teaspoon turmeric
1/4 teaspoon black pepper
1/4 cup crushed walnuts

Rinse beet greens and slightly dry.
Sauté in olive oil and garlic, continuing to stir and wilt for 5-7 minutes.
In a separate skillet, heat another tablespoon olive oil and toss in red onions.
Hand mix tempeh with sweet ginger garlic seasoning, turmeric, and black pepper and add to skillet- turn every few minutes.
Bring boiling water to a boil and add ramen noodles. Cook for 5 minutes.
Layer ramen noodles atop a plate with beet greens and tempeh piled on top.
Add crushed walnuts.

Walnuts add that meatier flavor that compliments savory flavors perfectly.

Pretty & fulfilling dish.