I like to save time by buying a great plant protein roast; there are so many on the market these days. Then I rub them in olive oil and rosemary before roasting.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 5 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- Two 400-gram frozen vegetarian chicken roasts (*cook from frozen)
- 1 tablespoon olive oil
- 2 sprigs of rosemary
Instructions
- Preheat the oven to 350 degrees F.
- Rub the roasts in olive oil.
- Place alongside each other on a sheet of foil.
- Place a spring of rosemary on each one.
- Wrap in the foil, roast for about 1 hour, opening the foil for the last 10 minutes of cooking to allow the roasts to brown on the outside.
- Carve into thin slices.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 17 g |
| Cholesterol | 68 mg |
| Sodium | 64 mg |
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 17 g |
| Cholesterol | 68 mg |
| Sodium | 64 mg |