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Autumn Vegetable and Chicken Tagine
Autumn Vegetable and Chicken Tagine

Autumn Vegetable and Chicken Tagine
A flavorful Moroccan-inspired dish with seasonal vegetables and chicken.
Autumn Vegetable and Chicken Tagine

Provides a balanced meal with protein, carbohydrates, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 150
    g
     carrot
  • 150
    g
     zucchini
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    g
     chickpeas
  • 400
    g
     canned tomatoes
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     parsley
Preparation Time: 45 minutes
Autumn Vegetable and Chicken Tagine
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, sauté until soft.
  3. Add diced chicken breast and cook until browned.
  4. Stir in cumin, coriander, cinnamon, salt, and pepper.
  5. Add chopped carrots and zucchini, cook for 5 minutes.
  6. Pour in canned tomatoes and chickpeas, bring to a simmer.
  7. Cover and cook for 20 minutes until vegetables are tender.
  8. Garnish with chopped parsley before serving.
Nutrition Per Serving 1000 g Per 100g
Energy 773 kcal 77 kcal
Protein 60 g 6.0 g
Fibre 18 g 1.8 g
Salt 2 g 0.2 g
Sugar 12 g 1.2 g
Carbohydrates 80 g 8.0 g
Fat 30 g 3.0 g
  • 2
    item
     chicken breast
  • 150
    g
     carrot
  • 150
    g
     zucchini
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    g
     chickpeas
  • 400
    g
     canned tomatoes
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     parsley
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté until soft.

Add diced chicken breast and cook until browned.

Stir in cumin, coriander, cinnamon, salt, and pepper.

Add chopped carrots and zucchini, cook for 5 minutes.

Pour in canned tomatoes and chickpeas, bring to a simmer.

Cover and cook for 20 minutes until vegetables are tender.

Garnish with chopped parsley before serving.

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