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Autumn Herb-Crusted Chicken with Roasted Brussels Sprouts and Sweet Potato
Autumn Herb-Crusted Chicken with Roasted Brussels Sprouts and Sweet Potato

Autumn Herb-Crusted Chicken with Roasted Brussels Sprouts and Sweet Potato
A hearty and nutritious dinner featuring herb-crusted chicken paired with seasonal vegetables.
Autumn Herb-Crusted Chicken with Roasted Brussels Sprouts and Sweet Potato

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 200
    g
     brussels sprouts
  • 300
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Herb-Crusted Chicken with Roasted Brussels Sprouts and Sweet Potato
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and pepper.
  3. Coat the chicken breasts with the herb mixture.
  4. Place the chicken on a baking sheet.
  5. Cut the sweet potato into cubes and halve the brussels sprouts.
  6. Toss the vegetables with a little olive oil, salt, and pepper.
  7. Arrange the vegetables around the chicken on the baking sheet.
  8. Roast in the oven for about 30-35 minutes until the chicken is cooked through and vegetables are tender.
  9. Serve hot.
Nutrition Per Serving 800 g Per 100g
Energy 421 kcal 53 kcal
Protein 50 g 6.3 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 45 g 5.6 g
Fat 20 g 2.5 g
  • 2
    item
     chicken breast
  • 200
    g
     brussels sprouts
  • 300
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and pepper.

Coat the chicken breasts with the herb mixture.

Place the chicken on a baking sheet.

Cut the sweet potato into cubes and halve the brussels sprouts.

Toss the vegetables with a little olive oil, salt, and pepper.

Arrange the vegetables around the chicken on the baking sheet.

Roast in the oven for about 30-35 minutes until the chicken is cooked through and vegetables are tender.

Serve hot.

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