YOUR SOLIN GENERATED RECIPE
Mediterranean Roasted Quorn & Chickpea Sheet Pan
Sheet-pan roasted Quorn strips and chickpeas tossed with vibrant bell peppers and zucchini for a meal that is satisfyingly crisp and savory.
INGREDIENTS
8 oz Quorn Meatless Pieces
0.5 cup Canned chickpeas
1 medium Red bell pepper
1 small Zucchini
0.25 medium Red onion
1 tbsp Extra virgin olive oil
0.5 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 oz Feta cheese
1 tsp Fresh lemon juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Dice the red bell pepper, zucchini, and red onion into uniform bite-sized pieces.
Place the Quorn strips, drained chickpeas, and chopped vegetables onto the prepared baking sheet.
Drizzle the extra virgin olive oil over the mixture and sprinkle evenly with dried oregano, garlic powder, sea salt, and black pepper.
Toss all ingredients together with your hands or a spatula until thoroughly coated, then spread them out into a single layer.
Roast in the center of the oven for 20 to 25 minutes, tossing the ingredients halfway through, until the Quorn is golden and the vegetables are tender.
Remove from the oven and immediately drizzle with fresh lemon juice and sprinkle with crumbled feta cheese before serving.