Yummy "Chick'n" with Asparagus & Beans Recipe

"Chick'n" with Asparagus & Beans

2 tbsp fresh lemon juice

1 tbsp olive oil

sprinkle dried Italian seasoning

sprinkle dried thyme

sea salt & pepper to taste

1 cup veggie "chick'n" (I used Trader Joe's Chicken'Less Strips)

2 tbsp olive oil

2 cloves garlic, minced

1 small onion, chopped

2 15oz cans kidney beans, drained & rinsed

1/2 tbsp Shoyu (or tamari or soy sauce)

12 oz frozen asparagus spears, defrosted & chopped into 1 inch pieces

2 cups vegetable broth

sprinkle dried Italian seasoning

sprinkle dried thyme

sea salt & pepper to taste

Combine first 6 ingredients in container and let marinade in refrigerator. Heat olive oil in skillet on medium heat and cook garlic and onion until aromas are released. Add kidney beans, shoyu, asparagus, vegetable broth, and seasonings. Bring to a boil, then simmer on low for about 20 minutes. Add your mari

nated "chick'n", and cook until warmed. Season with salt and pepper and serve over rice, pasta, with crispy bread, or over greens. Enjoy!

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