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Herb-Crusted Chicken with Pea and Cucumber Medley
Herb-Crusted Chicken with Pea and Cucumber Medley

Herb-Crusted Chicken with Pea and Cucumber Medley
A light yet satisfying lunch featuring herb-crusted chicken paired with a refreshing pea and cucumber medley.
Herb-Crusted Chicken with Pea and Cucumber Medley

To provide a balanced meal with lean protein, fresh vegetables, and moderate carbohydrates to support energy levels for training.

Ingredients:
1
Servings
  • 1
    item
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 50
    g
     quinoa
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Herb-Crusted Chicken with Pea and Cucumber Medley
Instructions:
  1. Preheat the oven to 200°C.
  2. Mix olive oil, lemon juice, minced garlic, chopped parsley, thyme, salt, and pepper in a bowl.
  3. Coat the chicken breast with the herb mixture.
  4. Place the chicken on a baking sheet and bake for 25-30 minutes until cooked through.
  5. Meanwhile, cook quinoa according to package instructions.
  6. Blanch peas in boiling water for 2 minutes and drain.
  7. Slice cucumbers thinly.
  8. Combine peas and cucumbers with a drizzle of olive oil and a pinch of salt.
  9. Serve the herb-crusted chicken with the pea and cucumber medley and quinoa.
Nutrition Per Serving 450 g Per 100g
Energy 434 kcal 96 kcal
Protein 38 g 8.4 g
Fibre 5 g 1.1 g
Salt 1.5 g 0.3 g
Sugar 3 g 0.7 g
Carbohydrates 32 g 7.1 g
Fat 20 g 4.4 g
  • 1
    item
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 50
    g
     quinoa
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Mix olive oil, lemon juice, minced garlic, chopped parsley, thyme, salt, and pepper in a bowl.

Coat the chicken breast with the herb mixture.

Place the chicken on a baking sheet and bake for 25-30 minutes until cooked through.

Meanwhile, cook quinoa according to package instructions.

Blanch peas in boiling water for 2 minutes and drain.

Slice cucumbers thinly.

Combine peas and cucumbers with a drizzle of olive oil and a pinch of salt.

Serve the herb-crusted chicken with the pea and cucumber medley and quinoa.

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