Name: Tomato and Herb Stuffed Chicken Breast with Quinoa and Roasted Vegetables
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 item chicken breast; 3 item tomato; 150 g quinoa; 100 g zucchini; 100 g bell pepper; 2 tbsp olive oil; 2 clove garlic; 10 g basil; 5 g thyme; 1 tsp salt; 0.5 tsp black pepper

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Tomato and Herb Stuffed Chicken Breast with Quinoa and Roasted Vegetables

Tomato and Herb Stuffed Chicken Breast with Quinoa and Roasted Vegetables

A flavorful and nutritious lunch featuring chicken stuffed with tomatoes and herbs, served with quinoa and seasonal roasted vegetables.

To provide a balanced meal with lean protein, complex carbohydrates, and seasonal vegetables to support energy needs for cycle training.

Ingredients:

2
item
chicken breast
3
item
tomato
150
g
quinoa
100
g
zucchini
100
g
bell pepper
2
tbsp
olive oil
2
clove
garlic
10
g
basil
5
g
thyme
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Slice the tomatoes and mix with chopped basil, thyme, minced garlic, salt, and pepper.
Cut a pocket into each chicken breast and stuff with the tomato mixture.
Heat olive oil in a pan and sear the chicken breasts until golden brown on both sides.
Transfer the chicken to a baking dish and bake for 20 minutes.
Cook quinoa according to package instructions.
Chop zucchini and bell pepper, toss with olive oil, salt, and pepper, and roast in the oven for 15 minutes.
Serve the stuffed chicken breast with quinoa and roasted vegetables.

Nutrition	Per Serving 600 g	Per 100g
Energy	480 kcal	80 kcal
Protein	50 g	8.3 g
Fibre	8 g	1.3 g
Salt	2 g	0.3 g
Sugar	6 g	1.0 g
Carbohydrates	45 g	7.5 g
Fat	20 g	3.3 g

2
item
chicken breast
3
item
tomato
150
g
quinoa
100
g
zucchini
100
g
bell pepper
2
tbsp
olive oil
2
clove
garlic
10
g
basil
5
g
thyme
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 200°C.

Slice the tomatoes and mix with chopped basil, thyme, minced garlic, salt, and pepper.

Cut a pocket into each chicken breast and stuff with the tomato mixture.

Heat olive oil in a pan and sear the chicken breasts until golden brown on both sides.

Transfer the chicken to a baking dish and bake for 20 minutes.

Cook quinoa according to package instructions.

Chop zucchini and bell pepper, toss with olive oil, salt, and pepper, and roast in the oven for 15 minutes.

Serve the stuffed chicken breast with quinoa and roasted vegetables.

Tomato and Herb Stuffed Chicken Breast with Quinoa and Roasted Vegetables Tomato and Herb Stuffed Chicken Breast with Quinoa and Roasted Vegetables

Ingredients:

Preparation Time: 45 minutes

Instructions:

Tomato and Herb Stuffed Chicken Breast with Quinoa and Roasted Vegetables

Tomato and Herb Stuffed Chicken Breast with Quinoa and Roasted Vegetables