RECIPE OF THE DAY – Monett Times – Tricks and Tips

Meera Sodha’s vegan recipe for oyster mushroom tacos


Prep time: 30 Min. Cook time: 1 Hr. Ready in: 1 Hr., 30 Min. Servings: 4


n ¼ cup olive oil

n 2 tablespoons fresh lemon juice

n 2 tablespoons fresh lemon zest

n 4 large cloves garlic, pressed

n 1 tablespoon dried oregano

n ¾ teaspoon salt

n ½ teaspoon coarsely ground black pepper

n 4 skinless, boneless chicken breast halves

n 8 baby red potatoes, halved

n 1 red bell pepper, cut into 1-inch wide strips

n 1 red onion, cut into 1-inch wedges

n 1 lemon, thinly sliced


1. Preheat oven to 400 degrees F (200 degrees C).

2. Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9×13-inch baking dish. Brush lemon juice mixture over chicken.

3. Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.

4. Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.


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