Truthfully, though, one of the best ways for vegetarians to let their culinary creativity shine is when they want to figure out a way to make a meat meal meatless. Such was the case with a recipe I found for Ranch Marinated Chicken. Bonus points: I not only was able to make it vegetarian friendly but also found a clever way to add in extra protein by using plain Greek yogurt instead of sour cream!
Adapted from this recipe
Servings: 8 Serving Size: 1 Ranch Chik’n Cutlet
Calories Per Serving: 152 PointsPlus: 4
2 boxes Quorn naked chik’n cutlets (8 cutlets)
2 cups Fage Total 0% plain greek yogurt
1 envelope dry ranch dip mix
juice from 1 lemon
4 teaspoons soy sauce
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon pepper
1/4 cup I Can’t Believe It’s Not Butter Light, melted
In a large resealable plastic bag, combine the Fage Greek yogurt, dry ranch mix, lemon juice, soy sauce, paprika, garlic salt, and pepper. Add the eight chik’n cutlets. Seal the bag and squeeze it to make sure the chick’n cutlets get fully coated. Refrigerate overnight.
Place marinated chik’n cutlets in a large baking pan that has been lightly greased with cooking spray — I used a 9×13 and it was a tight fit so if you have something larger use that or even multiple pans. Drizzle with the melted butter. Bake uncovered at 350 degrees for 25-30 minutes.
The chik’n cutlets are kept frozen and leaving them in the fridge overnight will obviously defrost them a bit, but they were fine when I baked them and really absorbed the flavors of the marinade. I paired it with a sweet pea blend (veggies and mixed grains) my mom got me from Market Day but any sort of veggie or starch would be good. Could probably also make a decent chik’n salad with the cutlets as well.
Have you discovered any new super yummy recipes lately?
Love from the ashes,