Name: Lemon-Herb Quorn Fillets with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 whole Quorn vegan fillets; 0.5 cup Chickpeas; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.25 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lemon-Herb Quorn Fillets with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Quorn Fillets with Roasted Vegetables

Pan-seared Quorn fillets and roasted colorful vegetables are tossed in a bright lemon-herb dressing for a zesty and satisfying plant-based meal.

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NUTRITION

Protein

46.1g

Fat

11.2g

Carbs

55.3g

SERVINGS

1 serving

INGREDIENTS

3 whole Quorn vegan fillets

0.5 cup Chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a large baking sheet, combine the broccoli florets, chopped red bell pepper, and rinsed chickpeas.
3
Drizzle the vegetables with half of the olive oil and season with the sea salt and black pepper.
4
Roast the vegetable mixture for 18 minutes until the broccoli edges are tender and slightly charred.
5
While the vegetables roast, season the Quorn fillets with the dried oregano and garlic powder.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the fillets for 4 minutes on each side until golden brown.
7
Whisk the lemon juice in a small bowl and drizzle it over the seared fillets.
8
Serve the warm fillets alongside the roasted vegetable and chickpea medley.