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Grilled Chicken with Brown Rice and Mixed Vegetables
Grilled Chicken with Brown Rice and Mixed Vegetables

Grilled Chicken with Brown Rice and Mixed Vegetables
A balanced meal with lean protein, whole grains, and a variety of vegetables.
Grilled Chicken with Brown Rice and Mixed Vegetables

To provide sustained energy and essential nutrients for cycle training recovery and performance.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 150
    g
     brown rice
  • 100
    g
     broccoli
  • 100
    g
     carrot
  • 100
    g
     red bell pepper
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     soy sauce
  • 2
    clove
     garlic
  • 10
    g
     ginger
Preparation Time: 40 minutes
Grilled Chicken with Brown Rice and Mixed Vegetables
Instructions:
  1. Cook brown rice according to package instructions.
  2. Season chicken breast with salt and pepper.
  3. Heat olive oil in a pan over medium heat.
  4. Add chicken breast and cook until golden brown and cooked through, about 6-7 minutes per side.
  5. Remove chicken from the pan and let it rest.
  6. In the same pan, add garlic and ginger, sauté for 1 minute.
  7. Add broccoli, carrot, and red bell pepper. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
  8. Add soy sauce to the vegetables and stir well.
  9. Slice the chicken breast and serve over brown rice with mixed vegetables.
Nutrition Per Serving 661 g Per 100g
Energy 800 kcal 121 kcal
Protein 50 g 7.6 g
Fibre 10 g 1.5 g
Salt 2 g 0.3 g
Sugar 8 g 1.2 g
Carbohydrates 85 g 12.9 g
Fat 25 g 3.8 g
  • 200
    g
     chicken breast
  • 150
    g
     brown rice
  • 100
    g
     broccoli
  • 100
    g
     carrot
  • 100
    g
     red bell pepper
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     soy sauce
  • 2
    clove
     garlic
  • 10
    g
     ginger
1
Servings
0

Cook brown rice according to package instructions.

Season chicken breast with salt and pepper.

Heat olive oil in a pan over medium heat.

Add chicken breast and cook until golden brown and cooked through, about 6-7 minutes per side.

Remove chicken from the pan and let it rest.

In the same pan, add garlic and ginger, sauté for 1 minute.

Add broccoli, carrot, and red bell pepper. Stir-fry for 5-7 minutes until vegetables are tender-crisp.

Add soy sauce to the vegetables and stir well.

Slice the chicken breast and serve over brown rice with mixed vegetables.

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