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Herb-Crusted Chicken with Roasted Autumn Vegetables
Herb-Crusted Chicken with Roasted Autumn Vegetables

Herb-Crusted Chicken with Roasted Autumn Vegetables
A flavorful herb-crusted chicken served with a medley of roasted seasonal vegetables.
Herb-Crusted Chicken with Roasted Autumn Vegetables

To provide a balanced meal with sufficient protein and carbohydrates to support recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 2
    clove
     garlic
  • 150
    g
     sweet potato
  • 100
    g
     brussels sprouts
  • 100
    g
     carrot
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Herb-Crusted Chicken with Roasted Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix olive oil, thyme, rosemary, minced garlic, lemon juice, salt, and pepper.
  3. Coat the chicken breast with the herb mixture.
  4. Place the chicken on a baking sheet.
  5. Cut sweet potato, brussels sprouts, and carrot into bite-sized pieces.
  6. Toss the vegetables with a little olive oil, salt, and pepper.
  7. Arrange the vegetables around the chicken on the baking sheet.
  8. Roast in the oven for about 25-30 minutes until the chicken is cooked through and vegetables are tender.
  9. Serve hot.
Nutrition Per Serving 700 g Per 100g
Energy 700 kcal 100 kcal
Protein 40 g 5.7 g
Fibre 10 g 1.4 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 60 g 8.6 g
Fat 30 g 4.3 g
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 2
    clove
     garlic
  • 150
    g
     sweet potato
  • 100
    g
     brussels sprouts
  • 100
    g
     carrot
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix olive oil, thyme, rosemary, minced garlic, lemon juice, salt, and pepper.

Coat the chicken breast with the herb mixture.

Place the chicken on a baking sheet.

Cut sweet potato, brussels sprouts, and carrot into bite-sized pieces.

Toss the vegetables with a little olive oil, salt, and pepper.

Arrange the vegetables around the chicken on the baking sheet.

Roast in the oven for about 25-30 minutes until the chicken is cooked through and vegetables are tender.

Serve hot.

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