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Provides balanced energy with lean protein, complex carbs, and seasonal vegetables to support endurance training.
Ingredients:
-
200gchicken breast
-
100gwild rice
-
150gbutternut squash
-
50gkale
-
30gwalnut
-
50gpomegranate seed
-
15mlolive oil
-
10mllemon juice
-
1clovegarlic
-
1tspsalt
-
0.5tspblack pepper
Preparation Time: 40 minutes
Instructions:
- Preheat oven to 200°C.
- Dice butternut squash and toss with olive oil, salt, and pepper. Roast for 25 minutes.
- Cook wild rice according to package instructions.
- Season chicken breast with salt and pepper. Grill until cooked through, then slice.
- In a large bowl, combine cooked wild rice, roasted squash, sliced chicken, chopped kale, walnuts, and pomegranate seeds.
- Mix lemon juice and minced garlic for dressing. Drizzle over salad and toss well.
| Nutrition | Per Serving 606 g | Per 100g |
|---|---|---|
| Energy | 997 kcal | 165 kcal |
| Protein | 60 g | 9.9 g |
| Fibre | 10 g | 1.7 g |
| Salt | 2 g | 0.3 g |
| Sugar | 12 g | 2.0 g |
| Carbohydrates | 85 g | 14.0 g |
| Fat | 48 g | 7.9 g |
-
200gchicken breast
-
100gwild rice
-
150gbutternut squash
-
50gkale
-
30gwalnut
-
50gpomegranate seed
-
15mlolive oil
-
10mllemon juice
-
1clovegarlic
-
1tspsalt
-
0.5tspblack pepper
Preheat oven to 200°C.
Dice butternut squash and toss with olive oil, salt, and pepper. Roast for 25 minutes.
Cook wild rice according to package instructions.
Season chicken breast with salt and pepper. Grill until cooked through, then slice.
In a large bowl, combine cooked wild rice, roasted squash, sliced chicken, chopped kale, walnuts, and pomegranate seeds.
Mix lemon juice and minced garlic for dressing. Drizzle over salad and toss well.