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Roasted Chicken with Autumn Vegetables and Quinoa
Roasted Chicken with Autumn Vegetables and Quinoa

Roasted Chicken with Autumn Vegetables and Quinoa
A hearty and nutritious dinner featuring seasonal vegetables and protein-rich quinoa.
Roasted Chicken with Autumn Vegetables and Quinoa

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 200
    g
     quinoa
  • 300
    g
     butternut squash
  • 150
    g
     carrot
  • 200
    g
     brussels sprouts
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Chicken with Autumn Vegetables and Quinoa
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the butternut squash and carrots into bite-sized pieces.
  3. Toss the squash, carrots, and brussels sprouts with olive oil, minced garlic, thyme, salt, and pepper.
  4. Place the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  5. Meanwhile, cook the quinoa according to package instructions.
  6. Season the chicken breasts with salt and pepper.
  7. In a skillet over medium heat, cook the chicken breasts until golden brown and cooked through, about 6-7 minutes per side.
  8. Serve the roasted vegetables and chicken over a bed of quinoa.
Nutrition Per Serving 1000 g Per 100g
Energy 2500 kcal 250 kcal
Protein 150 g 15.0 g
Fibre 30 g 3.0 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 300 g 30.0 g
Fat 100 g 10.0 g
  • 2
    item
     chicken breast
  • 200
    g
     quinoa
  • 300
    g
     butternut squash
  • 150
    g
     carrot
  • 200
    g
     brussels sprouts
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Cut the butternut squash and carrots into bite-sized pieces.

Toss the squash, carrots, and brussels sprouts with olive oil, minced garlic, thyme, salt, and pepper.

Place the vegetables on a baking sheet and roast for 25-30 minutes until tender.

Meanwhile, cook the quinoa according to package instructions.

Season the chicken breasts with salt and pepper.

In a skillet over medium heat, cook the chicken breasts until golden brown and cooked through, about 6-7 minutes per side.

Serve the roasted vegetables and chicken over a bed of quinoa.

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