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Herb-Crusted Chicken with Roasted Beetroot and Quinoa Salad
Herb-Crusted Chicken with Roasted Beetroot and Quinoa Salad

Herb-Crusted Chicken with Roasted Beetroot and Quinoa Salad
A flavorful herb-crusted chicken served with a vibrant roasted beetroot and quinoa salad.
Herb-Crusted Chicken with Roasted Beetroot and Quinoa Salad

Provides balanced energy with lean protein, complex carbs, and seasonal vegetables to support endurance training.

Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 150
    g
     quinoa
  • 200
    g
     beetroot
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 20
    g
     parsley
  • 10
    g
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Chicken with Roasted Beetroot and Quinoa Salad
Instructions:
  1. Preheat oven to 200°C.
  2. Season chicken breasts with salt, pepper, and half of the thyme.
  3. Heat 1 tbsp olive oil in a pan over medium heat and sear chicken until golden brown on both sides.
  4. Transfer chicken to a baking dish and bake for 20 minutes or until cooked through.
  5. Meanwhile, cook quinoa according to package instructions.
  6. Peel and cut beetroot into wedges. Toss with remaining olive oil, salt, and pepper.
  7. Roast beetroot in the oven for 25 minutes or until tender.
  8. In a bowl, combine cooked quinoa, roasted beetroot, chopped parsley, lemon juice, and zest.
  9. Serve chicken with the quinoa salad.
Nutrition Per Serving 600 g Per 100g
Energy 700 kcal 117 kcal
Protein 60 g 10.0 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 8 g 1.3 g
Carbohydrates 70 g 11.7 g
Fat 30 g 5.0 g
  • 2
    item
     chicken breast
  • 150
    g
     quinoa
  • 200
    g
     beetroot
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 20
    g
     parsley
  • 10
    g
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Season chicken breasts with salt, pepper, and half of the thyme.

Heat 1 tbsp olive oil in a pan over medium heat and sear chicken until golden brown on both sides.

Transfer chicken to a baking dish and bake for 20 minutes or until cooked through.

Meanwhile, cook quinoa according to package instructions.

Peel and cut beetroot into wedges. Toss with remaining olive oil, salt, and pepper.

Roast beetroot in the oven for 25 minutes or until tender.

In a bowl, combine cooked quinoa, roasted beetroot, chopped parsley, lemon juice, and zest.

Serve chicken with the quinoa salad.

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