Seitan Chicken Cutlets with Balsamic Glazed Zucchini

Here’s the recipe for this dish (sorry I couldn’t figure out how to post it together with the picture). To make the seitan chicken cutlets:
1 1/2c vital wheat gluten
1/3c chick pea flour
1/3 c nutritional yeast
2tsp garlic powder
1tsp onion powder
Combine dry ingredients in medium mixing bowl and set aside. In smaller mixing bowl:
1 1/2c boullion
3TB soy sauce
3TB tahini
2TB olive oil
1/2tsp Splenda
Whisk wet ingredients together until combined. Make a well with a fork or your fingers in the dry ingredients and then add the wet mixture into the dry to create a very moist ball. It might be difficult to work with but you don’t have to knead it for a long time, once the ball is formed and all the wet and dry are combined remove it from the bowl and fold it onto itself a few times for about a minute or two- you don’t want to over work it because then it’ll be too tough and chewy, especially after you freeze it. Once you are done kneading it, form it into a long, wide log. Make sure it’s the same thickness all across the log and then cut it into 8 pieces. After you cut a piece, flatten it out to form a cutlet shape and then wrap each cutlet in foil. Steam in either a stainless steamer or a bamboo steamer or whatever steamer you have for 80 minutes (1 hour and 20 minutes). Now they are ready to serve or to freeze!
For the zucchini:
Slice 4 zucchini lengthwise and then into half moon shapes, trimming off the ends. Lightly oil (olive oil) a large pan and set on high heat. Sauté zucchini by letting it char a bit then stir it up and let it char again- the steam released cooks the zucchini through and the char gives it flavor. After about 7 minutes or less depending on how soft you like your zucchini, take it off the heat and allow to cook for 5 minutes or when the pan stops sizzling. When you don’t hear the sizzle, or it’s calmed down enough and almost gone then add 3TB Kraft balsamic vinaigrette. Stir to coat zucchini with vinaigrette. The vinaigrette will also serve as a sauce for the cutlet.
This recipe is 386 calories and 26g protein per serving! You can make the cutlets ahead of time and the zucchini is easy to throw together in under 10 minutes… it’s a great easy dinner and so delicious!