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Roasted Chicken with Root Vegetables and Quinoa
Roasted Chicken with Root Vegetables and Quinoa

Roasted Chicken with Root Vegetables and Quinoa
A hearty and balanced dinner featuring roasted chicken, seasonal root vegetables, and quinoa.
Roasted Chicken with Root Vegetables and Quinoa

This meal provides a good balance of protein, carbohydrates, and vegetables to support recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 150
    g
     carrot
  • 150
    g
     parsnip
  • 100
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Chicken with Root Vegetables and Quinoa
Instructions:
  1. Preheat the oven to 200°C.
  2. Place chicken breasts in a baking dish.
  3. Peel and chop carrots and parsnips into bite-sized pieces.
  4. In a bowl, toss vegetables with olive oil, thyme, minced garlic, salt, and pepper.
  5. Arrange vegetables around the chicken in the baking dish.
  6. Slice lemon and place slices over chicken and vegetables.
  7. Roast in the oven for 25-30 minutes until chicken is cooked through and vegetables are tender.
  8. Meanwhile, rinse quinoa under cold water.
  9. Cook quinoa according to package instructions.
  10. Serve roasted chicken and vegetables over a bed of quinoa.
Nutrition Per Serving 800 g Per 100g
Energy 547 kcal 68 kcal
Protein 50 g 6.3 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 20 g 2.5 g
  • 2
    item
     chicken breast
  • 150
    g
     carrot
  • 150
    g
     parsnip
  • 100
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Place chicken breasts in a baking dish.

Peel and chop carrots and parsnips into bite-sized pieces.

In a bowl, toss vegetables with olive oil, thyme, minced garlic, salt, and pepper.

Arrange vegetables around the chicken in the baking dish.

Slice lemon and place slices over chicken and vegetables.

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

Meanwhile, rinse quinoa under cold water.

Cook quinoa according to package instructions.

Serve roasted chicken and vegetables over a bed of quinoa.

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