Grilled Vivera plant chicken breast with smashed potatoes and haricots verts
200 g baby potatoes, unpeeled, boiled (you can do this the day before)
2 tsp plant-based margarine, melted + 4 tbsp extra
2 tbsp oil + extra
1 pack of Vivera plant chicken breast
200 g haricots verts
2 tbsp (plant-based) mayonnaise
What to do
Pre-heat the fan oven to 200°C. Place the cooked baby potatoes on a baking sheet. Roughly crush them with a fork or potato masher. Mix 2 tablespoons of melted margarine with 2 tablespoons of oil. Brush the potatoes with this mixture. Sprinkle generously with salt and pepper. Bake in the oven for 30 minutes.
Meanwhile, grill the Vivera plant chicken breasts in a griddle pan for about 3 minutes on both sides. Season with salt and pepper and a dash of lemon juice.
Blanch the haricots verts by boiling briefly in water for approx. 5 minutes. Rinse under cold running water.
Serve the Vivera plant chicken breasts with the haricots verts and the smashed potatoes. If you wish, serve with some (plant-based) mayonnaise.
Plant Chicken Breast Style
Heat oil in the pan. Fry at medium heat 5 minutes and turn regularly.