INGREDIENTS
Lemon-glazed filets:
2 SWAP Chicken filets
1 clove garlic
3 tbsp maple syrup
1 lemon
2 tbsp olive oil
Salt
Lemon Cream:
1 lemon
1 clove garlic
½ shallot
120g cream cheese (plant-based)
Salt & pepper
Dressing:
4 tbsp olive oil
1 tbsp maple syrup
2 tbsp lemon juice
Salt & pepper
Garnishes:
1 zucchini
2 carrots
1 Chioggia beetroot
2 radishes
100g green peas
Fresh herbs (dill, coriander)
DIRECTIONS
1. Juice the lemon. Peel and finely chop the garlic. In a bowl, mix the maple syrup, lemon juice, garlic and a pinch of salt.
2. Drizzle about 2/3 of the marinade on the filets. Chill in fridge for 20 minutes. Set the remaining marinade aside to glaze the filets after cooking.
3. Meanwhile, make the cream. Zest and juice the lemon. Peel and finely chop the garlic and shallot.
4. In a bowl, mix the cream cheese, 1 tbsp lemon juice, garlic, shallot, and a pinch of lemon zest. Season with salt and pepper.
5. Prepare the dressing by mixing all the ingredients in a small bowl.
6. Prepare the veggies. Wash the zucchini and peel the carrots, beetroot, and radishes. Use a peeler to shape ribbons of zucchini and carrot. Cut the beetroot and radishes into thin slices.
7. Heat olive oil in a pan on medium-high heat. Add the marinated filets and cook for 4 minutes on each side, until slightly colored. Generously baste the filets with the marinade.
8. Spread a large spoon of lemon cream over half of a plate and arrange the veggies on top. Garnish with fresh herbs and drizzle the dressing on top.
9. Add one lemon glazed SWAP Chicken filet on the other side of the plate and brush it one last time with the marinade. Garnish with lemon zest and a pinch of salt and pepper. Bon appétit! ✨