Laniéres de Poulet
Ingredients
- 312 g quorn chicken fillets
- 4 sprigs mint
- 6 sprigs thyme
- 45 g butter
- 15 mls olive oil
- 1 onion chopped
- salt and freshly ground black pepper to season
- 150 g button mushrooms quartered
- 125 mls peri peri sauce
Method
- Place the quorn onto some tin foil and add the mint, thyme and butter
- Seal the foil and cook on a hot barbecue for 10 minutes
- Heat the olive oil in a frying pan
- Sauté the onion until soft
- Season with salt
- Add the mushrooms and season and cook until the mushrooms take on some colour
- Add the peri peri sauce and cook for 3 minutes
- Remove the chicken from the foil and cut into strips
- Add to the pan and cook until heated through, approximately 6 minutes
Notes
Serve with quinoa and 150g mixed green vegetables that have been sautéd in butter