Vegan Mediterranean lemon chicken recipe

Mediterranean Lemon ‘Chicken’

Yield: serves 4-6

Plan to accept endless compliments on your culinary prowess (and bangin’ from-scratch lemon sauce) after making this recipe. You’ll just need one pan, Comrade Cluck, and a few other ingredients to whip a deliciously tangy meal together – in less than an hour! Don’t worry, we won’t tell your family how easy it actually was. 😉


  • 20 ounces of Comrade Cluck (2 boxes)
  • 1 oz capers
  • 1 pint cherry tomatoes
  • 4 to 6 medium zucchini, sliced in rounds
  • 2 to 4 oz extra-virgin olive oil
  • salt and pepper, to taste

Lemon Sauce 
Yield: ½ cup

  • 6 lemons, halved
  • 4 cloves roasted garlic, smashed
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon oregano
  • salt and pepper

The How-To


  • Coat zucchini and halved lemons in oil, salt, and pepper in a roasting pan. Roast at 375 degrees F for 30 to 40 minutes or until beginning to darken. Be sure to flip once midway through.
  • Coat Comrade Cluck, whole cherry tomatoes, and capers in oil, salt, and pepper.
  • Remove lemons from roasting pan and add additional veggies and Comrade Cluck. Return pan to oven for 15 to 20 minutes or until tender and roasted.
  • To make lemon sauce, juice roasted lemons. Whisk together lemon juice, smashed roasted garlic, oil, oregano, salt, and pepper
  • Add lemon sauce to roasted veggies and Comrade Cluck, toss to coat. Serve while hot.


See more awesome ways to cook up some badass Plant Meat here. View Recipes