Nutritional facts / serving

  • 786 Calories
  • Pro 54g
  • Carbs 56g
  • Fat 37g

How to make this recipe

Ingredients

Serve 2

Chicken
2 chicken breasts
150g black olives
2 tbsp. honey
2 handfuls basil leaves
6 cloves garlic
Juice of 2 lemons
4 tbsp. soy sauce

Quinoa salad
100g quinoa cooked
¼ butternut squash, peeled and diced
50g dried apricots, chopped
1 tbsp. parsley, chopped
25g hazelnuts, chopped
25g walnuts, chopped

Chicken is a good source of lean protein that helps to build muscle and strength. 

The quinoa and squash both deliver carbohydrate to the body which helps to boost glycogen stores and provide energy. 

Benefits: Improve endurance

Directions

Begin by slicing the chicken breasts into long strips 3-4 from each breast, and place these into a bowl.

Now blend the olives, honey, basil, garlic, lemons and soy and marinade the chicken for 1 hour.

Into another bowl combine all of the salad ingredients, toss well and put aside.

Heat a sauté over a medium high heat and add the chicken, cook for 7-8 minutes and serve with the salad.

Athlete profile Vicky Holland

Vicky Holland  grabbed the headlines when she won Britain's 62nd medal at the Rio Olympics with bronze in the women's triathlon.

 

Vicky was a nationally ranked swimmer and long-distance runner while at school but only discovered t...
Find out more about Vicky Holland