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Roasted Chicken with Butternut Squash and Brussels Sprouts
Roasted Chicken with Butternut Squash and Brussels Sprouts

Roasted Chicken with Butternut Squash and Brussels Sprouts
A hearty and nutritious dinner featuring seasonal vegetables and lean protein.
Roasted Chicken with Butternut Squash and Brussels Sprouts

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
  • 300
    g
     butternut squash
  • 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 Butternut Squash and Brussels Sprouts
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the butternut squash.
  3. Trim and halve the Brussels sprouts.
  4. Place the chicken breasts, squash, and Brussels sprouts on a baking sheet.
  5. Drizzle with olive oil and sprinkle with minced garlic, thyme, salt, and pepper.
  6. Toss to coat evenly.
  7. Roast in the oven for 25-30 minutes until the chicken is cooked through and vegetables are tender.
  8. Serve hot.
Nutrition Per Serving 750 g Per 100g
Energy 520 kcal 69 kcal
Protein 62 g 8.3 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 8 g 1.1 g
Carbohydrates 40 g 5.3 g
Fat 22 g 2.9 g
  • 2
    item
     chicken breast
  • 300
    g
     butternut squash
  • 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.

Peel and cube the butternut squash.

Trim and halve the Brussels sprouts.

Place the chicken breasts, squash, and Brussels sprouts on a baking sheet.

Drizzle with olive oil and sprinkle with minced garlic, thyme, salt, and pepper.

Toss to coat evenly.

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

Serve hot.

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