This is cooking for your soul. Pomodoro is a rich, hearty tomato and red pepper-based sauce bursting with flavour. And our grilled Plant-Based Chicken Breast is the perfect accompaniment.
Ingredients
- 1 pack Meat-free Chicken Breasts
- 250g orzo
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 tsp mixed herbs
- 400ml veg stock
- 150g cherry tomatoes, halved
- 1 red pepper, diced
- 1 tbsp white miso
- 1 tsp rose harissa
- ½ block vegan feta
- Grated vegan parmesan
- 1 bag of rocket
- Balsamic glaze
Method
- In a frying pan or in the oven or grill (if you’re having garlic bread with this!) cook your Meatless Farm Plant-Based Chicken Breasts to pack instructions.
- Next, heat a saucepan and cook off your onion & garlic until fragrant. Season and add a sprinkle of dried mixed herbs. Add half your cherry tomatoes and red pepper, cooking until softened.
- In a cup or bowl, mix the miso with a fork into a little of the veg stock, or use a blender. Then add the stock, miso and harissa to the saucepan, followed by the pasta. Bring to a gentle simmer and cook for 10 mins, stirring regularly. Top up with water where needed.
- In the last 2 mins of cooking, crumble in your vegan feta and the rest of your tomatoes.
- We’re ready to serve! Slice your M*** F*** Chicken Breasts and serve on top of a hearty portion of orzo. Top with a rocket and parmesan salad, dressed with balsamic glaze
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