One-Pan Pesto Quorn Chicken with Veggies, a light vegetarian meal for everyone to enjoy. It might not have meat in it, but it certainly is filling and flavourful. The pesto works so well with the quorn, while the asparagus, tomatoes and peppers bring a nice colour and crunch. A delicious vegetarian dish that is low carb, high protein, and so easy to make. The quorn chicken pieces are so versatile, and can be used in so many dinner dishes.
In a large pan, add the frozen quorn and vegetable stock cube and cook on a low to medium heat for about 15 minutes or until the stock has been absorbed and the pieces have turned slightly brown. Do stir it as the pieces may stick to the pan.
Remove the pieces from the pan and set aside.
Cut the onion and peppers in strips, add the oil to the pan and cook the asparagus, peppers and onion for 5 minutes until slightly tender.
Add the quorn pieces back to the pan together with the halved tomatoes, pesto and season well with salt and pepper.
Give a good stir and turn off the heat.
Garnish with chopped green onion.