4 fit snacks with chicken to eat before training

Eating before physical exercises is essential to preserve health and have a good performance during training. This is because a diet rich in nutrients, fiber and vitamins helps maintain blood glucose levels, the main source of energy for the body, and prevents hypoglycemia.

“It is recommended never to exercise on an empty stomach and, regardless of the time of physical activity, it is important to always eat about an hour in advance and not stop eating either right after exercising or within an hour”, recommends Tamara Stulbach , PhD in Nutrition and Public Health and specialist in Sports Nutrition.

Next, check out 4 healthy recipes with chicken to eat pre-workout. Look!

Natural sandwich

Ingredients

• 2 slices wholegrain bread
• 1 lettuce leaf
• 1 chopped tomato
• 1 breast of chicken cooked and shredded
• 1 peeled and chopped onion
• Salt and oil to taste

Method of preparation

In a pan, put the olive oil and lead to medium fire to warm up. Add the onion and brown. Add the chicken and sauté for 5 minutes. Season with salt. Reserve. Wash the lettuce leaf under running water and place on a slice of bread. Dispose of the tomato over it and make a layer with the chicken. Close the sandwich with the remaining slice of bread and serve immediately.

Omelette Oven

Ingredients

• 4 eggs
• 1 cooked and shredded chicken breast
• 1 peeled and chopped onion
• 2 tablespoons of whole wheat flour
• 1 teaspoon chemical baking powder
• 1/2 tea cup of water
• Salt, ground black pepper, chopped parsley and olive oil to taste

Method of preparation

In a pan, put the olive oil and lead to medium fire to warm up. Add the onion and brown. Add the shredded chicken and mix well. Season with salt, kingdom pepper and green smell. Reserve. In a container, lay the eggs and beat with the help of a fork. Add the wheat flour, water and chemical yeast and stir well. Unite a roast with olive oil, have the chicken and pour the beaten egg over it. Take to preheated oven at medium temperature for 20 minutes. Serve immediately.

Tapioca stuffed with chicken

Ingredients

Tapioca

• 2 cups of sweet sprinkle tea
• 1 tea cup of water

Filling

• 1 tablespoon olive oil
• 1 peeled and chopped onion
• 2 cups cooked and shredded chicken
• 1 cup homemade chicken broth
• 340 g of green corn cooked
• salt to taste

Method of preparation

Tapioca

In a container, place the sweet sprinkle and water with water. Mix well until you get a loose flour. Transfer the mixture to a frying pan, spread in a thin layer and put on medium heat to fry for 5 minutes. Reserve.

Filling

In a pan, put the olive oil and lead to medium fire to warm up. Add the onion and brown. Add the shredded chicken, chicken broth and corn and cook for 10 minutes. Season with salt. Stuff the tapioca with the chicken and serve immediately.

Crepe

Ingredients

• 1 peeled and chopped onion
• 5 cups whole wheat flour
• 1 cooked and shredded chicken breast
• 100 ml of milk skimmed
• 1 tablespoon soybean oil
• 1 egg
• Salt, olive oil and chopped parsley to taste

Method of preparation

Pasta

In a blender, place the skimmed milk, soy oil, egg, whole wheat flour and salt and beat until obtaining a homogeneous consistency. Reserve. In a skillet, put the olive oil and lead to medium fire to warm up. With the help of a ladle, pour some dough and spread it out. Let it brown on one side and turn to brown the other. Repeat the process with all the dough and set aside.

Filling

In a pan, put the olive oil and lead to medium fire to warm up. Add the onion and brown. Add the shredded chicken and sauté for 5 minutes. Season with salt and parsley. stuff the crepes with the chicken and fold in half. Take to preheated oven at 180°C for 10 minutes. Serve immediately.