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

Herb-Crusted Chicken with Roasted Vegetables
A gourmet-style herb-crusted chicken breast served with a medley of roasted vegetables.
Herb-Crusted Chicken with Roasted Vegetables

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

Ingredients:
1
Servings
  • 1
    item
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     mixed herbs
  • 2
    clove
     garlic
  • 200
    g
     potato
  • 100
    g
     carrot
  • 100
    g
     broccoli
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     black pepper
  • 0.5
    tsp
     salt
Preparation Time: 45 minutes
Herb-Crusted Chicken with Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix olive oil, mixed herbs, minced garlic, lemon juice, salt, and black pepper.
  3. Coat the chicken breast with the herb mixture and place it on a baking tray.
  4. Cut potatoes and carrots into wedges and arrange them around the chicken on the tray.
  5. Drizzle remaining herb mixture over the vegetables.
  6. Bake in the oven for 25-30 minutes until the chicken is cooked through and vegetables are tender.
  7. Steam broccoli for the last 5 minutes of cooking time.
  8. Serve the herb-crusted chicken with roasted vegetables and steamed broccoli.
Nutrition Per Serving 600 g Per 100g
Energy 600 kcal 100 kcal
Protein 45 g 7.5 g
Fibre 10 g 1.7 g
Salt 1.2 g 0.2 g
Sugar 5 g 0.8 g
Carbohydrates 50 g 8.3 g
Fat 25 g 4.2 g
  • 1
    item
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     mixed herbs
  • 2
    clove
     garlic
  • 200
    g
     potato
  • 100
    g
     carrot
  • 100
    g
     broccoli
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     black pepper
  • 0.5
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix olive oil, mixed herbs, minced garlic, lemon juice, salt, and black pepper.

Coat the chicken breast with the herb mixture and place it on a baking tray.

Cut potatoes and carrots into wedges and arrange them around the chicken on the tray.

Drizzle remaining herb mixture over the vegetables.

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

Steam broccoli for the last 5 minutes of cooking time.

Serve the herb-crusted chicken with roasted vegetables and steamed broccoli.

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