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Chicken with Roasted Root Vegetables and Quinoa
Chicken with Roasted Root Vegetables and Quinoa

Chicken with Roasted Root Vegetables and Quinoa
A hearty and healthy dinner with roasted root vegetables and quinoa.
Chicken with Roasted Root Vegetables and Quinoa

To provide a balanced meal with good sources of protein, carbohydrates, and vegetables to support blood sugar control and overall health.

Ingredients:
1
Servings
  • 150
    g
     Chicken Breast
  • 100
    g
     Quinoa
  • 100
    g
     Carrot
  • 100
    g
     Potato
  • 50
    g
     Sweet Potato
  • 10
    ml
     Olive Oil
  • 2
    clove
     Garlic
  • 1
    tbsp
     Rosemary
  • 2
    g
     Salt
  • 1
    g
     Pepper
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Chicken with Roasted Root Vegetables and Quinoa
Instructions:
  1. Preheat oven to 200°C (400°F).
  2. Chop carrots, potatoes, and sweet potatoes into small, even pieces.
  3. Toss the vegetables with olive oil, salt, pepper, rosemary, and minced garlic.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast for 30 minutes, or until tender and slightly browned.
  6. Meanwhile, cook quinoa according to package directions.
  7. Season chicken breast with salt and pepper.
  8. Place chicken on a separate baking sheet and bake for the last 20 mins of roasting the vegetables.
  9. Serve chicken with roasted vegetables and quinoa.
Nutrition Per Serving 520 g Per 100g
Energy 765.9 kcal 147 kcal
Protein 61 g 11.7 g
Fibre 9.6 g 1.8 g
Salt 2.5 g 0.5 g
Sugar 8.1 g 1.6 g
Carbohydrates 97.7 g 18.8 g
Fat 10.7 g 2.1 g
Environmental Per Serving 520 g Per 100g
CO2 4.9 kg 0.9 kg
Water 12.8 l 2.5 l
  • 150
    g
     Chicken Breast
  • 100
    g
     Quinoa
  • 100
    g
     Carrot
  • 100
    g
     Potato
  • 50
    g
     Sweet Potato
  • 10
    ml
     Olive Oil
  • 2
    clove
     Garlic
  • 1
    tbsp
     Rosemary
  • 2
    g
     Salt
  • 1
    g
     Pepper
1
Servings
0

Preheat oven to 200°C (400°F).

Chop carrots, potatoes, and sweet potatoes into small, even pieces.

Toss the vegetables with olive oil, salt, pepper, rosemary, and minced garlic.

Spread the vegetables in a single layer on a baking sheet.

Roast for 30 minutes, or until tender and slightly browned.

Meanwhile, cook quinoa according to package directions.

Season chicken breast with salt and pepper.

Place chicken on a separate baking sheet and bake for the last 20 mins of roasting the vegetables.

Serve chicken with roasted vegetables and quinoa.

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