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15g Protein Lemon Chicken Recipe

Emily Carter
This vegan protein lemon chicken delivers citrusy punch with light, satisfying plant protein.It feels refreshing, filling, and unapologetically sharp.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 310 kcal

Ingredients
  

  • Plant-based chicken strips or soy chunks: 200 g
  • Lemon juice fresh: 2½ tbsp
  • Lemon zest: 1 tsp
  • Olive oil: 1½ tbsp
  • Garlic minced: 1 tbsp
  • Black pepper: ½ tsp
  • Dried oregano: ½ tsp
  • Cornstarch: 1 tsp
  • Water: 3 tbsp
  • Salt: to taste
  • Fresh parsley chopped: 2 tbsp

Instructions
 

  • Boil soy chunks in salted water for 5 minutes, then squeeze dry.
  • Heat olive oil in a pan over medium heat.
  • Sauté plant protein 5–6 minutes until lightly golden.
  • In a bowl, mix lemon juice, zest, garlic, pepper, oregano, and salt.
  • Pour sauce into the pan and toss gently.
  • Mix cornstarch with water, add to pan.
  • Simmer 3–4 minutes until lightly glossy.
  • Finish with parsley and remove from heat.

Notes

  • Nutritional Values (Per Serving)

    • Calories: 310 kcal
    • Total Fat: 7 g
    • Saturated Fat: 1.2 g
    • Carbohydrates: 28 g
    • Fiber: 4 g
    • Protein: 15 g

    Vitamins & Minerals (Per Serving %)

    • Vitamin C: 35%
    • Iron: 24%
    • Magnesium: 20%
    • Potassium: 18%
    • Phosphorus: 26%

    Additional Notes / Tips to Enhance the Flavor

    Add chili flakes if calm flavors feel suspicious.
    Serve with roasted vegetables, rice, or salads.
    Leftovers stay fresh, like good boundaries.