Dinner last night absolutely blew me away. Crispy lemon maple chicken. Soba noodles. Sundried tomatoes. Edamame. Paprika. So so incredible; that chickennnnn stole the show. I could eat a pound of it. Especially after my (quite rough) 12 mile run last night… 1 week away from my first half marathon…save me.
- 3 egg whites
- 1/4 cup sugar free syrup
- juice from 1/2 lemon
- 1/2 cup TVP (texturized vegetable protein)
- 1 lb. raw chicken
Preheat the oven to 350 F. Whisk together the egg whites, sugar free syrup, and juice from 1/2 lemon. Pour the TVP onto a separate plate. Cut your raw chicken into 4 strips. Your cooking station is prepared and ready!
Now, take one strip and immerse in the egg white mixture. Then roll in the TVP. Dip it back in the egg whites and back in the TVP. Place on a baking sheet sprayed with nonstick spray. Repeat this double-dip process for all 4 strips. Bake at 350 F for 25 minutes. Serve! You could also broil it for 1-2 minutes at the end to get the chicken EXTRA crispy; I prefer it this way!
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