We’re savoring the summer vibes with this Grilled Lemon Oregano Plant Chicken topped with zesty Salmoriglio Sauce! Perfectly seasoned, utterly delicious. You can cook this on the grill, in the over, or in air fryer so you can enjoy these summer flavors whatever the weather.
2-4Serves
10 minCook
15 minPrep
For the Salmoriglio:
Place juice of one lemon, lemon zest, olive oil, dried oregano, honey or agave, garlic, salt, pepper in a small bowl and whisk until fully combined. Set aside.
Give the sauce a good whisk and place half of the marinade in the Daring pouch with the Plant Chicken Pieces.
Zip the top closed and gently shake the plant chicken so the marinade covers it fully.
Marinate for 2-3 hours or overnight in the fridge.
Preheat the sauté pan on medium heat.
Remove the plant chicken from the marinade and discard any marinade that remains in the pouch.
Add 1-2 Tbsp of oil to pan. Reduce heat to medium and add the plant chicken. Including the two lemon halves that were reserved. Place cut side down.
Lemon halves should be griddled for about 10 minutes until they are charred and have softened.
Sautee the plant chicken about 2-3 minutes on each side and continue to turn until fully cooked. Once cooked remove from pan.
To the reserved sauce, add the chopped fresh Oregano and mix well.
On a platter, arrange the arugula and place the Daring on top.
Squeeze the grilled lemon halves onto the salad.
Spoon remaining Salmoriglio sauce over the salad and enjoy!
