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

Grilled Chicken with Roasted Root Vegetables and Quinoa
A balanced meal featuring grilled chicken, seasonal root vegetables, and quinoa.
Grilled Chicken with Roasted Root Vegetables and Quinoa

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

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 150
    g
     sweet potato
  • 100
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Grilled Chicken with Roasted Root Vegetables and Quinoa
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and chop the carrot, parsnip, and sweet potato into bite-sized pieces.
  3. Toss the vegetables with olive oil, minced garlic, thyme, salt, and pepper.
  4. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  5. While the vegetables are roasting, rinse the quinoa under cold water.
  6. Cook the quinoa according to package instructions.
  7. Season the chicken breast with salt and pepper.
  8. Grill the chicken on medium heat for about 6-7 minutes on each side until fully cooked.
  9. Serve the grilled chicken with roasted vegetables and quinoa.
Nutrition Per Serving 800 g Per 100g
Energy 1000 kcal 125 kcal
Protein 60 g 7.5 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 110 g 13.8 g
Fat 40 g 5.0 g
  • 200
    g
     chicken breast
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 150
    g
     sweet potato
  • 100
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and chop the carrot, parsnip, and sweet potato into bite-sized pieces.

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

Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.

While the vegetables are roasting, rinse the quinoa under cold water.

Cook the quinoa according to package instructions.

Season the chicken breast with salt and pepper.

Grill the chicken on medium heat for about 6-7 minutes on each side until fully cooked.

Serve the grilled chicken with roasted vegetables and quinoa.

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