What athletes eat: Boston Marathon champion Desiree Linden's training dinner

Marathoners don't mess around.

On Monday, Desiree Linden became the first American woman to win the Boston Marathon in 33 years. In wet, very cold conditions she sustained just over a 6-minute mile pace across 26.2 miles, winning with a time of 2 hours, 39 minutes, 54 seconds.

That monumental success came seven years after she lost the title in Boston by a mere 2 seconds -- and after months of hard training this year that incorporated 20-mile-plus long runs.

To replace all those calories on training days, Linden's chow-down dish involves chicken, mushrooms, rosemary-orange salad and chipotle pan sauce.

"It's hearty enough to fill me up, and I love some good spice on a meal," Linden says. But timing is everything. A full stomach and spicy food, she points out, are "generally not advised before a hard session, so it's a good treat for after the work is in the books."

Day and time: I love this for dinner after a big workout day.

Place: At home in Rochester Hills, Michigan

What I'm eating: Roasted chicken and mixed mushrooms, with crispy rosemary-orange salad and chipotle pan sauce

Whose recipe: I got this from Jeremy Ford on Blue Apron.

Why I'm eating it: It's filling, full of nutrients, loaded with flavor, and simple to prepare and cook -- which is a bonus when I'm already beat from working out.

The recipe:

Ingredients

2 bone-in, skin-on chicken thighs
4 ounces cremini mushrooms
2 ounces maitake mushrooms
1 navel orange
1/2 bunch collard greens
1 bunch rosemary
2 tablespoons crème fraîche
2 tablespoons sherry vinegar
1 chipotle pepper in adobo sauce

Preheat the oven to 475 degrees Fahrenheit. Wash and dry the fresh produce. Pick the rosemary leaves off the stems; discard the stems. Cut the mushrooms into bite-sized pieces. Remove and discard the collard green stems; thinly slice. Using a peeler, remove the orange rind, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Remove and discard the pith; small-dice the orange, discarding any seeds. Finely chop the chipotle pepper.

Fry rosemary: In a large pan, heat a thin layer of oil on medium until hot. Add the rosemary and cook, stirring occasionally, 30 seconds to 1 minute, or until crispy and fragrant. Turn off the heat. Carefully transfer the fried rosemary to a paper towel-lined plate, leaving the oil in the pan.

Cook chicken and mushrooms: Pat the chicken dry with paper towels; season with salt and pepper on both sides. Heat the pan of reserved oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook six to eight minutes on the first side, or until browned. Transfer, skin sides up, to a sheet pan, leaving any browned bits (or fond) in the pan on the stove. Place the mushrooms on the sheet pan; drizzle with olive oil and season with salt and pepper. Roast 22 to 24 minutes, or until the chicken is cooked through and the mushrooms are browned.

Cook collard greens: Once the chicken and mushrooms have roasted for about 15 minutes, heat the pan of reserved fond on medium-high until hot. Add the collard greens, orange zest, half the orange and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, four to six minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place.

Make pan sauce: In the pan used to cook the collard greens, combine the vinegar, half the crème fraîche and 1/4 cup of water. Gradually add as much of the chipotle pepper as you'd like (tasting as you go), depending on how spicy you'd like the dish to be; season with salt and pepper. Cook on medium-high, stirring frequently, two to three minutes, or until slightly thickened. Remove from heat and season with salt and pepper to taste.

Make the orange salad and plate dish: In a bowl, combine the remaining orange and fried rosemary; drizzle with olive oil and season with salt and pepper. Spread a layer of the remaining crème fraîche onto the sides of two dishes. Divide the cooked collard greens and roasted chicken and mushrooms between the dishes. Top with the orange salad. Serve with as much pan sauce as you'd like, depending on how spicy you'd like it.