Ryan Kerrigan

#91 | LB | 6’4 | 259 Pounds

Have you ever wondered what goes into an NFL Pro Bowl linebacker’s lunch? Redskins linebacker Ryan Kerrigan shared his lunch with us to give an inside scoop as to what helps fuel him up for game day. The Purdue product has been with the Redskins organization since he was drafted in the first round of the 2011 NFL draft. At the conclusion of the 2017 season, Kerrigan has totaled 46 tackles, 13.0 sacks, 3 forced fumbles and 1 interception. He currently added the honor of having at least 7.5 sacks every year of his career. Ryan was named to the 2017 Pro Bowl, the third time in his career.

“A typical day will be a couple pieces of fish and then a complex carbohydrate and a vegetable. Yesterday I had two pieces of salmon with some polenta and cauliflower. It’s always based in the structure of a chicken or a fish then a carb and a vegetable.” – Ryan Kerrigan

Curious as to how to make your own healthy grilled chicken dish? Redskins Chef Jon Mathieson shares a balanced and delicious way to incorporate Ryan’s protein into your daily meals.

Grilled Chicken Avocado

Ingredients

Grilled Chicken

  • 4 (6 ounce) skinless bonless single lobe chicken breasts
  • 1 teaspoon Chipotle powder
  • 1 teaspoon Coriander
  • 1/2 teaspoon of cumin
  • 1 (4.5 grams) packet of Sugar in the Raw
  • Salt and pepper to taste

Avocado Topping

  • 2 avocado peeled and finely chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • Salt and pepper to taste

Directions

  1. Chop and season avocado with salt and pepper
  2. Whisk olive oil into lime juice
  3. Add cilantro and pour over chopped avocado – set aside
  4. Combine spices and sugar together in a small bowl
  5. Season chicken with salt, pepper and spice mix
  6. Grill chicken breasts for 3 minutes on each side or until it reaches an internal temperature of 165 degrees
  7. Let rest for 5 minutes
  8. Top finished chicken with avocado mixture and serve

 

To find recipes created by the Redskins Executive Chef Jon Mathieson visit our Nutrition page.