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vegan lemon chickin with garlic spaghetti

LEMON CHICKIN WITH SPAGHETTI

Crispy fried vegan lemon chickin on a bed of spaghetti with garlic, mini tomatoes and thyme, garnished with fresh parsley. So quick and easy to make!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course mains
Cuisine italian fusion
Servings 2 Portionen
Calories 529 kcal

Recommended Equipment

medium saucepan*
large frying pan*
cutting board*
knife*
spatula*
colander*
garlic press*
salad spinner*
US Customary - Metric

Ingredients
 
 

  • 250 g spaghetti or other pasta
  • olive oil
  • 2 vegan Chickin Fillets
  • 1 lemon cut in halves
  • 15 cherry tomatoes
  • fresh thyme
  • 2 garlic cloves
  • 2 teaspoons maple syrup
  • 1/4 teaspoon salt
  • a few grinds fresh pepper
  • handful of fresh parsley

Instructions
 

  • First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything. 
  • Cook spaghetti in salted water according to instructions.
  • Fry the chickin fillets from both sides in a hot pan in a little olive oil according to instructions on packaging and add the two lemon halves face down.
  • In the meantime, cut mini tomatoes in halves, wash thyme (I use a salad spinner), and peel and chop garlic. If you're going use a garlic press, just peel it.
  • When the chickin fillets and lemons are nicely browned, take everything out of the pan. Cut the chickin fillets into stripes.
  • Drain the spaghetti and set aside.
  • Add more olive oil to the pan, add mini tomatoes, thyme, then garlic, maple syrup and the spaghetti and salt and stir-fry a bit.
  • Wash and chop the parsley.
  • Distribute on two plates, add fresh pepper, put the cut chickin fillets on top, squeeze the lemon (watch for seeds falling out) and garnish with parsley.

Nutrition

Calories: 529kcalCarbohydrates: 109gProtein: 18gFat: 2gFiber: 7gSugar: 12g
Keyword Pasta, quick weeknight meal
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