Rosemary quorn with roasted sweet potatoes and green beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté garlic and rosemary for 30 seconds.

Step 2

Add quorn pieces, season with salt and pepper, and cook for 5–6 minutes per side until golden and cooked through. Remove and set aside.

Step 3

In the same skillet, add 1 tbsp oil and the cubed sweet potatoes. Cook covered for 8–10 minutes, stirring occasionally, until tender and lightly browned.

Step 4

Meanwhile, steam green beans for 5–6 minutes or until tender-crisp. Drain and drizzle with lemon juice and zest.

Step 5

Return the chicken to the skillet to warm through.

Step 6

Serve each plate with a portion of sweet potatoes and green beans. Garnish with lemon slices and rosemary.