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Grilled Chicken with Quinoa and Roasted Autumn Vegetables
Grilled Chicken with Quinoa and Roasted Autumn Vegetables

Grilled Chicken with Quinoa and Roasted Autumn Vegetables
A balanced meal featuring lean protein, whole grains, and seasonal vegetables.
Grilled Chicken with Quinoa and Roasted Autumn Vegetables

To provide sustained energy and nutrients for cycle training, focusing on protein and complex carbohydrates.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 150
    g
     butternut squash
  • 100
    g
     brussels sprouts
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Grilled Chicken with Quinoa and Roasted Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the chicken breast with salt, pepper, and thyme.
  3. Heat 1 tbsp of olive oil in a grill pan over medium heat.
  4. Grill the chicken for about 6-7 minutes on each side until cooked through.
  5. Meanwhile, toss butternut squash and brussels sprouts with remaining olive oil, salt, and pepper.
  6. Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes.
  7. Cook quinoa according to package instructions.
  8. In a small bowl, mix lemon juice and minced garlic.
  9. Serve grilled chicken over quinoa with roasted vegetables on the side.
  10. Drizzle lemon garlic dressing over the dish before serving.
Nutrition Per Serving 700 g Per 100g
Energy 800 kcal 114 kcal
Protein 60 g 8.6 g
Fibre 12 g 1.7 g
Salt 2 g 0.3 g
Sugar 8 g 1.1 g
Carbohydrates 70 g 10.0 g
Fat 30 g 4.3 g
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 150
    g
     butternut squash
  • 100
    g
     brussels sprouts
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the chicken breast with salt, pepper, and thyme.

Heat 1 tbsp of olive oil in a grill pan over medium heat.

Grill the chicken for about 6-7 minutes on each side until cooked through.

Meanwhile, toss butternut squash and brussels sprouts with remaining olive oil, salt, and pepper.

Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes.

Cook quinoa according to package instructions.

In a small bowl, mix lemon juice and minced garlic.

Serve grilled chicken over quinoa with roasted vegetables on the side.

Drizzle lemon garlic dressing over the dish before serving.

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