It can be challenging to feel like you get enough veggies when you are out on the road. I often build meals around the vegetables I can find, and keep the protein component simple to make sure I am getting all the vitamins and minerals I can. Good nutrition is so important to have energy for big riding days.


½ cup brown rice
1 lemon
½ teaspoon chilli flakes
1 teaspoon ground paprika
1 teaspoon olive oil
2 chicken breast fillets
1 bunch asparagus, ends trimmed
1 bunch baby broccoli, ends trimmed
1 zucchini, ends trimmed, cut into batons


  1. Cover rice in a pot with cold water and bring to the boil. Cook for 12 minutes or until tender. Drain and set aside.
  2. On a plate, combine juice of half the lemon with chilli, paprika and oil. Season well with salt and pepper and mix to combine.
  3. Lightly score the top side of each chicken breast in a criss-cross pattern.
  4. Heat a fry pan over medium high, cook chicken cut side down for 3-4 minutes or until golden brown, turn and cook for a further 3 minutes or until cooked through. Remove from heat and keep warm.
  5. Drizzle the pan with more oil and cook the greens over high heat with a tablespoon of water. Toss regularly for 2-3 minutes and season with salt and pepper.
  6. Divide greens and rice, top with chicken. Serve remaining lemon on the side.

Serves 2-3


  • Scoring the chicken will allow the flavours in and help it to cook quicker.
  • Make sure you don’t eat off the plate used to marinade the raw chicken unless it is washed first.


  • Any carbohydrate can be used in place of rice – pasta, couscous, potato
  • Pork chops, white fish or lamb steaks can be used in place of chicken
  • Any fresh seasonal greens can be substituted
  • Add rice or couscous if you want to make the meal more substantial

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