Roasted SWAP Chicken

INGREDIENTS

Mashed Potatoes:
1 kg potatoes
150 ml plant-based milk
50 g plant-based butter
1/4 tsp nutmeg
Salt, pepper

SWAP Filets:
4 SWAP filets
4 large shallots
80 g plant-based butter
Olive oil
Salt, pepper

Green Beans:
300 g green beans
1 garlic clove
1 small bunch of parsley
1 knob of plant-based butter
1 pinch of salt

DIRECTIONS

1. Peel, rinse, and cut the potatoes into large pieces.
2. Cook the potatoes in a pot of boiling water for about 20 minutes, until tender.
3. Drain and place them in a bowl. Mash them while still hot using a potato masher or fork. Add the warm plant-based milk and butter and mash again. Season with nutmeg, a pinch of salt, and pepper, and mix well. Keep warm.
4. Wash and trim the green beans. Peel the garlic clove. Finely chop the parsley.
5. Cook the green beans in a pot of boiling water for 10 minutes. Drain.
6. Melt a knob of plant-based butter in a pan. Add the green beans and sauté over medium heat for 3 minutes. Add the pressed garlic clove, parsley, and a pinch of salt. Cook for 1 more minute, then remove from heat and keep warm.
7. Peel the shallots and slice them finely.
8. Heat a pan with a drizzle of oil. When hot, add the SWAP filets and season with salt and freshly ground pepper. Cook the filets for 4 minutes on each side over high heat. Remove the filets from the pan and keep warm.
9. Add the shallots to the pan and cook for 2 minutes over medium heat, stirring regularly. Then add the plant-based butter, reduce the heat, and cook for 2 more minutes, stirring constantly.
10. Plate the grilled SWAP filets, mashed potatoes, and green beans. Top the filets with the shallot sauce and serve immediately.