Lets get the headline item out there right away – these things are absolutely huge. I can only think of Gardein’s Ultimate Chick’N Filets that come close in terms of sheer heft. Picking up the package – you immediately feel the weight of these.
Cooking: Pan fry, bake, or air fry. This is one of the few products I’ve seen that comes with air fryer instructions as standard. Always a fan of this method, that’s how I cooked them. The package instructions are accurate too. They take about fifteen minutes or so.
Taste and texture: These crisp up really well as you can see in the pictures below. The exterior breading coats a very firm wheat gluten meat-free chicken. It has a very good shred and tear like texture to it as well. The texture is the highlight, as the flavor is very bland, starkly so. There’s a little mild seasoning from garlic/onion etc but it’s timid. The cooked fillet is also quite dry tooI should note.
Overall: Again, let me state that these are massive, look at how they dwarf an average bun in the pictures below. We enjoyed them with a couple of toppings, mushroom/swiss and avocado/mushroom/Japanese BBQ sauce. The toppings make all the difference here, so proceed with that in mind. A simple plop of mayo probably won’t cut it, given the size. With all that in mind, these get my thumbs up for a substantially satisfying chicken fillet – just as long as you remember to bring the flavor along for the ride yourself.
Are Lightlife Plant-Based Chicken Fillets nutrition and cooking
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Overall
Are Lightlife Plant-Based Chicken Fillets any good?
These meat free chicken fillets are huge, absolutely massive, and quite filling as a result. The texture is first rate but the flavor is mild to the point of bland. Provided you keep that in mind with your choice of toppings, these can be a fine choice.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!