Post Workout Meal Idea
Grilled Chicken & Warm Potato Salad
Great post workout meal you can premake and keep in the fridge and just pop it in the microwave or convection oven to warm up.
Ingredients:
400g baby potatoes halved
1 spray olive oil
salt & pepper, to taste
250g skinless chicken breast
1 tsp dried basil
1/2 red onion very thinly sliced
2 cups (80g) baby spinach leaves
30g feta crumbled (optional)
Dressing:
2 tbs red wine vinegar or apple cider vinegar
1 tbs olive oil
2 tsp wholegrain mustard
Directions:
*Preheat oven to 430°F/fan-forced 400°F and preheat a griddle pan or BBQ.
*Arrange potatoes on a baking sheet lined with baking paper, spray with oil and season with salt and pepper. Roast for 25-30 minutes, or until fork tender.
*At the same time, pat chicken dry with paper towel and season all over with salt, pepper and basil.
*Cook chicken on preheated griddle for 12-15 minutes, turning once, or until cooked through. Set aside to cool slightly, then slice.
*Whisk dressing ingredients together and season with salt and pepper.
*Transfer hot potatoes to a large mixing bowl, add onion, spinach and half the dressing and toss well.
*Divide potatoes between shallow serving bowls. Top with sliced chicken, drizzle over remaining dressing and crumble over feta. Season to taste and serve.
Nutritional Info:
Cals -422
Protein -37g
Carbs -27g
Fat -16g
Sugar -2g
Fiber -6g
Grilled Chicken & Warm Potato Salad
Great post workout meal you can premake and keep in the fridge and just pop it in the microwave or convection oven to warm up.
Ingredients:
400g baby potatoes halved
1 spray olive oil
salt & pepper, to taste
250g skinless chicken breast
1 tsp dried basil
1/2 red onion very thinly sliced
2 cups (80g) baby spinach leaves
30g feta crumbled (optional)
Dressing:
2 tbs red wine vinegar or apple cider vinegar
1 tbs olive oil
2 tsp wholegrain mustard
Directions:
*Preheat oven to 430°F/fan-forced 400°F and preheat a griddle pan or BBQ.
*Arrange potatoes on a baking sheet lined with baking paper, spray with oil and season with salt and pepper. Roast for 25-30 minutes, or until fork tender.
*At the same time, pat chicken dry with paper towel and season all over with salt, pepper and basil.
*Cook chicken on preheated griddle for 12-15 minutes, turning once, or until cooked through. Set aside to cool slightly, then slice.
*Whisk dressing ingredients together and season with salt and pepper.
*Transfer hot potatoes to a large mixing bowl, add onion, spinach and half the dressing and toss well.
*Divide potatoes between shallow serving bowls. Top with sliced chicken, drizzle over remaining dressing and crumble over feta. Season to taste and serve.
Nutritional Info:
Cals -422
Protein -37g
Carbs -27g
Fat -16g
Sugar -2g
Fiber -6g
