2 Servings, 496 calories per serving
Ingredients
2 (400g) - Sweet potatoes
1 tablespoon (15g) - Rapeseed or olive oil
2 (300g) - Skinless chicken fillets
50g - Quark
2 - Garlic cloves
½ teaspoon - Smoked paprika
200g - Green beans
Freshly ground black pepper
Method
Preheat the oven to 180°C, (350°F), gas mark 4. Peel the sweet potatoes and cut into even-sized wedges.
Place in a non-stick baking tray and add two teaspoons of the oil, tossing to coat. Roast for 25-30 minutes until tender and golden brown.
Place the chicken fillets into an ovenproof dish and drizzle over the remaining teaspoon of oil. Place the quark in a bowl. Peel and crush in the garlic cloves. Add the paprika and season with pepper. Spoon over the chicken and bake for 15-20 minutes or until cooked through and tender. Test with a small knife to ensure the chicken is cooked through.
Trim the green beans and cook in a pan of boiling water for 3-4 minutes until tender. Drain.
Arrange the paprika chicken on plates. Add the sweet potato wedges and green beans. Season with pepper to serve.