2 sweet potatoes (400g)
1 tablespoon rapeseed or olive oil (15g)
2 skinless chicken fillets (300g)
50g quark
2 garlic cloves
½ teaspoon smoked paprika
200g green beans
Freshly ground black pepper
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.
* Suitable for vegetarians if plant-based alternative is used instead of chicken
