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Herb-Crusted Chicken with Roasted Root Vegetables
Herb-Crusted Chicken with Roasted Root Vegetables

Herb-Crusted Chicken with Roasted Root Vegetables
A flavorful chicken dish paired with seasonal roasted root vegetables.
Herb-Crusted Chicken with Roasted Root Vegetables

To provide a balanced meal with lean protein and complex carbohydrates, supporting muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 150
    g
     sweet potato
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 2
    clove
     garlic
  • 1
    tbsp
     lemon juice
  • 0.5
    tsp
     black pepper
  • 0.5
    tsp
     salt
Preparation Time: 45 minutes
Herb-Crusted Chicken with Roasted Root 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 carrots, parsnips, and sweet potatoes into even 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 30-35 minutes until the chicken is cooked through and vegetables are tender.
  9. Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.
Nutrition Per Serving 600 g Per 100g
Energy 700 kcal 117 kcal
Protein 40 g 6.7 g
Fibre 10 g 1.7 g
Salt 1.5 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 60 g 10.0 g
Fat 30 g 5.0 g
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 150
    g
     sweet potato
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 2
    clove
     garlic
  • 1
    tbsp
     lemon juice
  • 0.5
    tsp
     black pepper
  • 0.5
    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 carrots, parsnips, and sweet potatoes into even 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 30-35 minutes until the chicken is cooked through and vegetables are tender.

Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.

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