Baked Chicken Thighs with Rosemary Recipe
A vegan baked chicken thighs with rosemary recipe using plant-based protein, infused with fresh rosemary, garlic, and olive oil, roasted golden.
Ingredients
- 2 cups seitan or extra-firm tofu pressed and sliced
- 2 tbsp olive oil
- 2 tsp fresh rosemary chopped
- 2 garlic cloves minced
- ½ tsp black pepper
- 1 tsp salt
- 1 tsp dried thyme optional
- 1 tbsp lemon juice
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease baking dish.
- In a bowl, mix olive oil, rosemary, garlic, thyme, lemon juice, salt, and pepper.
- Coat seitan or tofu slices evenly with the rosemary-garlic mixture.
- Arrange slices in baking dish; drizzle any remaining mixture on top.
- Bake 30–35 minutes, flipping halfway, until golden and slightly crispy.
- Garnish with fresh parsley before serving.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
Vitamins & Minerals (per serving, approx.)
- Iron: 22%
- Calcium: 15%
- Magnesium: 18%
- Potassium: 20%
- Vitamin B6: 12%
Tips to Enhance Flavor
- Marinate protein overnight for deeper herb infusion.
- Add a sprinkle of smoked paprika for subtle smokiness.
- Serve with roasted vegetables or herbed potatoes for Mediterranean flair.