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Chicken Ratatouille with Quinoa
Chicken Ratatouille with Quinoa

Chicken Ratatouille with Quinoa
A hearty and nutritious French-inspired dish with a balance of protein, carbs, and vegetables.
Chicken Ratatouille with Quinoa

To provide a balanced meal with sufficient carbohydrates and protein to support recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 150
    g
     zucchini
  • 150
    g
     eggplant
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Chicken Ratatouille with Quinoa
Instructions:
  1. Cook quinoa according to package instructions and set aside.
  2. Heat olive oil in a large pan over medium heat.
  3. Add chopped onion and garlic, sauté until translucent.
  4. Add diced chicken breast and cook until browned.
  5. Add chopped zucchini, eggplant, and tomatoes to the pan.
  6. Season with thyme, basil, salt, and black pepper.
  7. Cover and simmer for about 20 minutes until vegetables are tender.
  8. Serve the ratatouille over a bed of cooked quinoa.
Nutrition Per Serving 800 g Per 100g
Energy 647 kcal 81 kcal
Protein 50 g 6.3 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 28 g 3.5 g
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 150
    g
     zucchini
  • 150
    g
     eggplant
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Cook quinoa according to package instructions and set aside.

Heat olive oil in a large pan over medium heat.

Add chopped onion and garlic, sauté until translucent.

Add diced chicken breast and cook until browned.

Add chopped zucchini, eggplant, and tomatoes to the pan.

Season with thyme, basil, salt, and black pepper.

Cover and simmer for about 20 minutes until vegetables are tender.

Serve the ratatouille over a bed of cooked quinoa.

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