• In a large frying pan, heat enough olive oil to coat base over medium-high heat.
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
• Transfer to a paper towel-lined plate. Sprinkle with lemon pepper seasoning and cover to keep warm.

• Meanwhile, trim baby broccoli and halve any thicker stalks lengthways. Trim green beans. Finely chop garlic.

• Wipe out frying pan and return to high heat with a drizzle of olive oil.
• Cook baby broccoli and green beans until tender, 5-6 minutes.
• In the last minute of cook time, add garlic and a drizzle of balsamic vinegar, and cook until fragrant, 1 minute. Season with salt and pepper.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Divide garlic greens and lemon pepper crumbed chick'n between plates. Serve with dill & parsley mayonnaise. Enjoy!