Name: Herb-Crusted Chicken with Quinoa and Roasted Vegetables
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g chicken breast; 100 g quinoa; 100 g zucchini; 100 g carrot; 100 g cherry tomato; 2 tbsp olive oil; 2 clove garlic; 10 g parsley; 5 g thyme; 1 tbsp lemon juice; 1 tsp salt; 0.5 tsp black pepper

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Herb-Crusted Chicken with Quinoa and Roasted Vegetables

Herb-Crusted Chicken with Quinoa and Roasted Vegetables

A flavorful herb-crusted chicken served with nutritious quinoa and a medley of roasted vegetables.

This meal provides a balanced mix of protein, carbohydrates, and healthy fats to support muscle recovery and energy replenishment after a day of training.

Ingredients:

200
g
chicken breast
100
g
quinoa
100
g
zucchini
100
g
carrot
100
g
cherry tomato
2
tbsp
olive oil
2
clove
garlic
10
g
parsley
5
g
thyme
1
tbsp
lemon juice
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Season the chicken breast with salt, pepper, minced garlic, chopped parsley, and thyme.
Heat 1 tbsp of olive oil in a pan over medium heat and sear the chicken for 2-3 minutes on each side until golden brown.
Transfer the chicken to a baking dish and bake in the oven for 20 minutes.
Rinse the quinoa under cold water and cook according to package instructions.
Chop zucchini and carrot into bite-sized pieces. Halve the cherry tomatoes.
Toss the vegetables with the remaining olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes.
Once everything is cooked, serve the chicken on a bed of quinoa with roasted vegetables on the side.
Drizzle with lemon juice before serving.

Nutrition	Per Serving 600 g	Per 100g
Energy	621 kcal	104 kcal
Protein	50 g	8.3 g
Fibre	10 g	1.7 g
Salt	2 g	0.3 g
Sugar	8 g	1.3 g
Carbohydrates	45 g	7.5 g
Fat	30 g	5.0 g

200
g
chicken breast
100
g
quinoa
100
g
zucchini
100
g
carrot
100
g
cherry tomato
2
tbsp
olive oil
2
clove
garlic
10
g
parsley
5
g
thyme
1
tbsp
lemon juice
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 200°C.

Season the chicken breast with salt, pepper, minced garlic, chopped parsley, and thyme.

Heat 1 tbsp of olive oil in a pan over medium heat and sear the chicken for 2-3 minutes on each side until golden brown.

Transfer the chicken to a baking dish and bake in the oven for 20 minutes.

Rinse the quinoa under cold water and cook according to package instructions.

Chop zucchini and carrot into bite-sized pieces. Halve the cherry tomatoes.

Toss the vegetables with the remaining olive oil, salt, and pepper.

Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes.

Once everything is cooked, serve the chicken on a bed of quinoa with roasted vegetables on the side.

Drizzle with lemon juice before serving.

Herb-Crusted Chicken with Quinoa and Roasted Vegetables Herb-Crusted Chicken with Quinoa and Roasted Vegetables

Ingredients:

Preparation Time: 45 minutes

Instructions:

Herb-Crusted Chicken with Quinoa and Roasted Vegetables

Herb-Crusted Chicken with Quinoa and Roasted Vegetables