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Autumn Chicken and Butternut Squash Stir-Fry
Autumn Chicken and Butternut Squash Stir-Fry

Autumn Chicken and Butternut Squash Stir-Fry
A hearty and nutritious stir-fry featuring seasonal butternut squash and chicken.
Autumn Chicken and Butternut Squash Stir-Fry

This meal provides a balanced mix of protein, carbohydrates, and healthy fats to support muscle recovery and energy replenishment during cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 150
    g
     butternut squash
  • 100
    g
     red bell pepper
  • 100
    g
     broccoli
  • 1
    tbsp
     olive oil
  • 2
    tbsp
     soy sauce
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 150
    g
     brown rice
Preparation Time: 30 minutes
Autumn Chicken and Butternut Squash Stir-Fry
Instructions:
  1. Cut the chicken breast into bite-sized pieces.
  2. Peel and cube the butternut squash.
  3. Slice the red bell pepper and chop the broccoli into florets.
  4. Heat olive oil in a large pan over medium heat.
  5. Add minced garlic and grated ginger, sauté for 1 minute.
  6. Add chicken pieces and cook until browned.
  7. Add butternut squash, red bell pepper, and broccoli to the pan.
  8. Stir in soy sauce and cook until vegetables are tender.
  9. Serve the stir-fry over cooked brown rice.
Nutrition Per Serving 713 g Per 100g
Energy 800 kcal 112 kcal
Protein 50 g 7.0 g
Fibre 12 g 1.7 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 90 g 12.6 g
Fat 25 g 3.5 g
  • 200
    g
     chicken breast
  • 150
    g
     butternut squash
  • 100
    g
     red bell pepper
  • 100
    g
     broccoli
  • 1
    tbsp
     olive oil
  • 2
    tbsp
     soy sauce
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 150
    g
     brown rice
1
Servings
0

Cut the chicken breast into bite-sized pieces.

Peel and cube the butternut squash.

Slice the red bell pepper and chop the broccoli into florets.

Heat olive oil in a large pan over medium heat.

Add minced garlic and grated ginger, sauté for 1 minute.

Add chicken pieces and cook until browned.

Add butternut squash, red bell pepper, and broccoli to the pan.

Stir in soy sauce and cook until vegetables are tender.

Serve the stir-fry over cooked brown rice.

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