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Provides balanced energy with a mix of protein, carbohydrates, and fiber to support cycle training.
Ingredients:
-
150gquinoa
-
200gchicken breast
-
200gbutternut squash
-
100gkale
-
1tbspolive oil
-
30gpumpkin seeds
-
50gfeta cheese
-
2tbsplemon juice
-
1clovegarlic
-
1tspsalt
Preparation Time: 30 minutes
Instructions:
- Cook quinoa according to package instructions and set aside.
- Preheat oven to 200°C. Toss butternut squash cubes with olive oil and a pinch of salt. Roast for 20 minutes until tender.
- Grill chicken breast until fully cooked and slice into strips.
- In a large bowl, combine cooked quinoa, roasted squash, sliced chicken, and kale.
- Add pumpkin seeds and crumbled feta cheese.
- In a small bowl, mix lemon juice with minced garlic and drizzle over the grain bowl.
- Toss everything gently to combine and serve warm.
| Nutrition | Per Serving 730 g | Per 100g |
|---|---|---|
| Energy | 798 kcal | 109 kcal |
| Protein | 55 g | 7.5 g |
| Fibre | 12 g | 1.6 g |
| Salt | 2 g | 0.3 g |
| Sugar | 5 g | 0.7 g |
| Carbohydrates | 85 g | 11.6 g |
| Fat | 30 g | 4.1 g |
-
150gquinoa
-
200gchicken breast
-
200gbutternut squash
-
100gkale
-
1tbspolive oil
-
30gpumpkin seeds
-
50gfeta cheese
-
2tbsplemon juice
-
1clovegarlic
-
1tspsalt
Cook quinoa according to package instructions and set aside.
Preheat oven to 200°C. Toss butternut squash cubes with olive oil and a pinch of salt. Roast for 20 minutes until tender.
Grill chicken breast until fully cooked and slice into strips.
In a large bowl, combine cooked quinoa, roasted squash, sliced chicken, and kale.
Add pumpkin seeds and crumbled feta cheese.
In a small bowl, mix lemon juice with minced garlic and drizzle over the grain bowl.
Toss everything gently to combine and serve warm.