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Grilled Lemon Herb Chicken with Quinoa and Roasted Brussels Sprouts
Grilled Lemon Herb Chicken with Quinoa and Roasted Brussels Sprouts

Grilled Lemon Herb Chicken with Quinoa and Roasted Brussels Sprouts
A balanced dinner featuring lean protein, whole grains, and seasonal vegetables.
Grilled Lemon Herb Chicken with Quinoa and Roasted Brussels Sprouts

To provide a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 150
    g
     brussels sprouts
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Grilled Lemon Herb Chicken with Quinoa and Roasted Brussels Sprouts
Instructions:
  1. Preheat the oven to 200°C.
  2. Marinate the chicken breast with lemon juice, olive oil, minced garlic, thyme, salt, and pepper for at least 15 minutes.
  3. Cook quinoa according to package instructions.
  4. Halve the Brussels sprouts and toss them with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until golden brown.
  5. Grill the marinated chicken breast on medium heat for about 6-7 minutes on each side or until fully cooked.
  6. Serve the grilled chicken with quinoa and roasted Brussels sprouts.
Nutrition Per Serving 600 g Per 100g
Energy 488 kcal 81 kcal
Protein 40 g 6.7 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 3 g 0.5 g
Carbohydrates 45 g 7.5 g
Fat 20 g 3.3 g
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 150
    g
     brussels sprouts
  • 1
    item
     lemon
  • 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.

Marinate the chicken breast with lemon juice, olive oil, minced garlic, thyme, salt, and pepper for at least 15 minutes.

Cook quinoa according to package instructions.

Halve the Brussels sprouts and toss them with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until golden brown.

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

Serve the grilled chicken with quinoa and roasted Brussels sprouts.

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