Easy Vegetarian Lemon Pepper Chicken

1. Place the Quorn Meatless ChiQin Fillets in a leak-proof bag or container in the fridge overnight to thaw (no marinade)

If Pan Searing:

2. Once thawed, combine the flour and lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the fillets and then rub in until fully coated. Let the fillets sit and marinade for another 10 minutes
3. Add the butter and minced garlic to the skillet and sauté for one minute
4. Next, heat the cooking oil in a large skillet over a medium heat. When the skillet and oil are very hot, add the marinated ChiQin Fillets and cook on each side until golden brown (about 3-5 minutes per side). Once cooked, place the cooked fillets onto a plate and cover to keep warm
5. Add the broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet. Add the lemon juice and allow the sauce to simmer in the skillet for 3-5 minutes, or until it has reduced slightly. Taste the sauce and add salt if needed
6. Return the ChiQin Fillets to the skillet and spoon the sauce over top. Allow the chicken to heat through
7. To serve, season with a little freshly cracked pepper and fresh chopped parsley (optional)

If Grilling:

2. Pre-heat grill to 450F. Once thawed, combine the lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the ChiQin Fillets and then rub it in until fully coated. Let the fillets sit and marinade for another 10 minutes to absorb the seasoning
3. Next, into foil squares, first add the butter and minced garlic, then the seasoned fillets. Close up the parcels (fold & seal over top) to keep the heat and moisture in
4. Place the foil packs onto the grill and cook for a total of 10 minutes, turning after 6 minutes (goal is to reach internal temp of 165F)
5. Once cooked, remove the foil packs from the grill with tongs. Carefully open the packs to allow the steam to dissipate before plating
6. Serve topped with a parsley garnish and a squeeze of lemon!