16 Athletes’ Favorite Meals Legends Swear By, Including the 100 Chicken Nuggets a Day Usain Bolt Ate in Beijing

Athletes’ favorite meals are often far simpler than you would expect from people who win gold medals and championship rings. Usain Bolt wrote that he lived on chicken nuggets during the 2008 Beijing Olympics, Simone Biles has pepperoni pizza after every meet and Wayne Gretzky ate the same steak, soup and ice cream before games for his whole career. We kept only stories the athletes themselves told in books, interviews and podcasts, and we left out anything we could not trace to a real source. These are comfort meals, not training plans, so think of them as a fun look at what legends crave when the cameras are off. Each slide includes a home version you can cook tonight, from Jamaican ackee and saltfish to a New York chopped cheese. Here are 16 athletes’ favorite meals worth a try..

Usain Bolt’s Homemade Chicken Nuggets Top Our Athletes’ Favorite Meals

In his autobiography Faster than Lightning, Usain Bolt admitted that Chinese food in Beijing did not agree with him, so he ate chicken nuggets instead. He started with a box of 20 for lunch and another for dinner, and over about 10 days he estimated he ate around 1,000 of them, or roughly 100 a day. He still won the 100 and 200 meters in world record times. This crunchy baked homemade version keeps the comfort of that story with real chicken breast and a crisp crumb..

You will need: 2 boneless chicken breasts, 1/2 cup flour, 2 eggs, 1 1/2 cups panko breadcrumbs, 1/4 cup grated parmesan, 1 teaspoon paprika, 1/2 teaspoon garlic powder, salt and pepper, cooking spray, dipping sauces such as honey mustard or barbecue.

How to make it: 1. Heat the oven to 425F and line a tray with parchment. 2. Cut the chicken into bite-size pieces and season. 3. Toss in flour, dip in beaten egg, then press into panko mixed with parmesan, paprika and garlic powder. 4. Spread on the tray and mist with cooking spray. 5. Bake 15 to 18 minutes, turning once, until golden and cooked through. Serve with your favorite dips.

Usain Bolt’s Real Favorite: Ackee and Saltfish With Yam

The nuggets were a Beijing emergency. Asked by Mr Porter for his breakfast of champions, Bolt picked a taste of home: ackee and saltfish with banana and yam, and he said it is hard to find outside Jamaica. Ackee is a mild, buttery fruit that looks a lot like scrambled eggs once cooked, and it pairs with flaked salt cod, onion, tomato and Scotch bonnet pepper. Canned ackee is sold in many Caribbean grocery stores, which makes this Jamaican national dish easy to try at home.

You will need: 1 can (19 oz) ackee, 1/2 lb salt cod, 1 onion, 1 tomato, 1/2 red bell pepper, 2 green onions, 1/2 Scotch bonnet pepper, 2 garlic cloves, 2 sprigs thyme, 2 tablespoons oil, black pepper, boiled yam and green banana to serve.

How to make it: 1. Soak the salt cod overnight, then boil 15 minutes, drain and flake. 2. Fry the onion, garlic, peppers, thyme and green onions in oil until soft. 3. Add the tomato and cod and cook 3 minutes. 4. Gently fold in the drained ackee and warm through without stirring too much. 5. Season with black pepper and serve with boiled yam and green banana.

Michael Jordan’s Pregame Steak and Baked Potato

Before game day nutrition became a science, Michael Jordan was known for an old school pregame plate. The Daily Meal’s 2011 roundup of athletes’ game day meals listed Jordan’s choice as steak and potatoes, a classic dinner from an era when many players ate big and heavy before tip-off. It is still one of the most satisfying meals you can make at home, and it comes together with very little effort. A hot cast iron pan gives the steak a deep crust while the potato bakes low and slow.

You will need: 2 ribeye steaks about 1 inch thick, 2 large russet potatoes, 2 tablespoons oil, 3 tablespoons butter, 2 garlic cloves, 2 sprigs thyme, sour cream, chopped chives, kosher salt and black pepper.

How to make it: 1. Rub the potatoes with oil and salt and bake at 400F for about 1 hour. 2. Salt the steaks 40 minutes ahead and pat dry. 3. Sear in a very hot cast iron pan 3 to 4 minutes per side. 4. Add butter, garlic and thyme and spoon over the steaks for 1 minute. 5. Rest 5 minutes, then serve with the split potatoes, butter, sour cream and chives.

Simone Biles’ After Every Meet Pepperoni Pizza

Simone Biles has a simple tradition. In a 2016 interview with ABC News she said that win or lose, after every meet she has pizza, and it has to be pepperoni. After months of strict training it is the ultimate reward, and she is not the only gymnast who feels that way. A homemade pizza lets you control every layer, from a crisp crust to plenty of cupped pepperoni. Bake it on the hottest setting your oven allows, ideally on a preheated pizza stone or a heavy upside down baking sheet.

You will need: 1 lb pizza dough, 1/2 cup pizza sauce, 2 cups shredded low-moisture mozzarella, 3 oz sliced pepperoni, 1 tablespoon olive oil, 1/2 teaspoon dried oregano, grated parmesan, chili flakes optional.

How to make it: 1. Heat the oven to 500F with a pizza stone or tray inside for 30 minutes. 2. Stretch the dough into a 12 inch round on parchment. 3. Spread the sauce, then add mozzarella and pepperoni. 4. Slide onto the hot stone and bake 10 to 12 minutes until bubbling and browned. 5. Finish with oregano, parmesan and a drizzle of olive oil.

Serena Williams’ Every Night Taco Habit

At Indian Wells in 2016, Serena Williams joked to reporters that there was no chance she would go vegan like her sister Venus because she had been eating tacos every night. It is easy to see the appeal after a long day on court: tacos are fast, fun and endlessly flexible. This weeknight version uses seasoned ground beef in crunchy shells, but you can swap in turkey, chicken or beans. Set out the toppings and let everyone build their own.

You will need: 1 lb ground beef, 1 onion, 2 garlic cloves, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 cup tomato sauce, 10 crunchy taco shells, shredded lettuce, diced tomato, shredded cheddar, sour cream, salsa.

How to make it: 1. Brown the beef with the onion in a skillet and drain the fat. 2. Add garlic and spices and cook 1 minute. 3. Stir in the tomato sauce and simmer 5 minutes until thick. 4. Warm the shells in the oven at 350F for 5 minutes. 5. Fill with beef and top with lettuce, tomato, cheese, sour cream and salsa.

Shohei Ohtani’s Favorite American Food Is a Classic Cheeseburger

Asked in a 2022 interview to name his favorite American food, Shohei Ohtani answered with a famous California burger chain. When Japanese reporters later asked him to choose between pizza and a hamburger, he picked the burger again. Fans in Tokyo have even lined up for hours to taste his pick. At home you can make a smash style double cheeseburger in minutes: thin patties pressed hard into a hot skillet for crispy edges, melted American cheese and a tangy sauce on a soft toasted bun.

You will need: 1 lb ground beef (80/20), 4 soft burger buns, 8 slices American cheese, 1 onion finely diced, lettuce, tomato, pickles, 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon pickle relish, salt and pepper.

How to make it: 1. Mix the mayonnaise, ketchup and relish for the sauce. 2. Divide the beef into 8 loose balls. 3. Press each ball flat in a very hot skillet, season and cook 2 minutes until crusty. 4. Flip, add cheese and cook 1 minute. 5. Stack two patties on each toasted bun with sauce, onion, lettuce, tomato and pickles.

Caitlin Clark’s Chicken Parm, Pasta and Chocolate Milk

Caitlin Clark has a go-to meal that she shared with the Des Moines Register during her record setting years at Iowa: chicken parm, pasta and a big glass of chocolate milk. It is the kind of homey plate that fits a Midwestern kitchen, and her mom’s warm chocolate chip cookies were another favorite she shared with teammates. Chicken parm is one of the best athletes’ favorite meals to cook for a crowd because the cutlets can be breaded ahead and baked all at once.

You will need: 2 large chicken breasts, 1 cup panko, 1/2 cup grated parmesan, 2 eggs, 1/2 cup flour, 2 cups marinara sauce, 1 1/2 cups shredded mozzarella, 12 oz spaghetti, olive oil, fresh basil, salt and pepper, cold chocolate milk to serve.

How to make it: 1. Slice the chicken into thin cutlets and season. 2. Dredge in flour, egg, then panko mixed with parmesan. 3. Pan fry in olive oil 3 minutes per side until golden. 4. Top with marinara and mozzarella and bake at 425F for 10 minutes until bubbly. 5. Serve over spaghetti tossed with more sauce, with basil and a glass of chocolate milk.

Steph Curry’s Game Day Omelet and Yogurt Breakfast

Steph Curry told EatingWell in 2025 that he eats pretty much the same breakfast every game day. It starts with eggs, often an omelet or scramble with spinach and some breakfast meat, then yogurt with granola and mixed berries, a protein shake and sometimes half a waffle for extra carbs. It is a balanced, colorful plate that anyone can borrow on a busy morning. Make the omelet fluffy by keeping the heat moderate and folding it while the center is still slightly soft.

You will need: 3 eggs, 1 handful baby spinach, 2 slices turkey bacon, 1 tablespoon butter, 2 tablespoons shredded cheese, salt and pepper, 3/4 cup Greek yogurt, 1/3 cup granola, 1/2 cup mixed berries, 1 small frozen or homemade waffle.

How to make it: 1. Cook the turkey bacon until crisp and set aside. 2. Wilt the spinach in the same pan. 3. Beat the eggs with salt and pepper and pour into a buttered pan over medium heat. 4. Add the spinach and cheese, fold when nearly set and slide onto a plate. 5. Serve with the bacon, yogurt layered with granola and berries, and half a toasted waffle.

Patrick Mahomes’ Steak With a Side of Ketchup

Patrick Mahomes is famous for loving ketchup, even on steak. ESPN’s Seth Wickersham reported that the quarterback got so self-conscious about it that he stopped asking for ketchup at restaurants, until his mom simply asked for it for him. Steak lovers may wince, but a sweet and tangy homemade ketchup is a great match for a smoky grilled strip steak and crispy fries. This version simmers tomatoes with vinegar, brown sugar and warm spices, and it keeps in the fridge for two weeks.

You will need: 2 New York strip steaks, 1 tablespoon oil, salt and pepper. For the ketchup: 1 can (28 oz) crushed tomatoes, 1 small onion, 1/3 cup brown sugar, 1/3 cup cider vinegar, 1/2 teaspoon each salt, paprika and allspice, pinch of cloves.

How to make it: 1. Simmer all the ketchup ingredients for 45 minutes, stirring often. 2. Blend until smooth and cook 10 more minutes until thick, then cool. 3. Season the steaks, rub with oil and grill over high heat 4 minutes per side for medium rare. 4. Rest 5 minutes and slice. 5. Serve with fries and the homemade ketchup on the side.

Travis Kelce’s Pregame French Toast With Strawberries

Travis Kelce told TODAY.com in 2024 that his usual pregame meal is French toast with some strawberries, a habit he has kept since joining the Chiefs. It is a sweet, cozy breakfast that feels like a weekend treat any day of the week. The trick to great French toast is slightly stale thick bread that soaks up the custard without falling apart. Cook it over medium heat so the outside turns golden while the center sets, then pile on fresh berries and a little maple syrup.

You will need: 6 thick slices brioche or day-old bread, 3 eggs, 3/4 cup milk, 1 tablespoon sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, pinch of salt, 2 tablespoons butter, 1 cup sliced strawberries, maple syrup, powdered sugar.

How to make it: 1. Whisk the eggs, milk, sugar, vanilla, cinnamon and salt in a shallow dish. 2. Soak each slice of bread about 20 seconds per side. 3. Melt butter in a skillet over medium heat. 4. Cook the slices 3 minutes per side until golden. 5. Top with strawberries, a drizzle of maple syrup and a dusting of powdered sugar.

Shaquille O’Neal’s Everyday Favorite: Chicken Wings

Shaquille O’Neal told Stephen Colbert that he does not care for fancy party food like caviar. Give him chicken wings, pizza and chips instead. It fits his larger than life, fun loving style, and wings are one of the easiest crowd pleasers to make at home. Baking them on a rack with a little baking powder makes the skin surprisingly crisp without a deep fryer. Toss them in a buttery hot sauce and serve with celery and a cool blue cheese or ranch dip.

You will need: 2 lbs chicken wings split into flats and drums, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 cup hot sauce, 4 tablespoons butter, 1 tablespoon honey, celery sticks, blue cheese or ranch dressing.

How to make it: 1. Pat the wings very dry and toss with baking powder, salt and garlic powder. 2. Arrange on a rack over a lined tray. 3. Bake at 250F for 30 minutes, then at 425F for 40 to 45 minutes until crisp. 4. Melt the butter with hot sauce and honey. 5. Toss the wings in the sauce and serve with celery and dressing.

Wayne Gretzky’s Game Day Chicken Noodle Soup

On the Spittin Chiclets podcast in 2023, Wayne Gretzky revealed that for his whole career his pregame meal was the same: baked potato, steak, corn, chicken noodle soup, salad and vanilla ice cream, eaten at 12:30 in the afternoon. The soup is the heart of that routine and a cozy dish everyone needs in their recipe box. A homemade pot with tender chicken, carrots, celery and egg noodles is gentle, warming and easy to make in under an hour.

You will need: 1 1/2 lbs bone-in chicken thighs, 8 cups chicken broth, 1 onion, 3 carrots, 3 celery stalks, 2 garlic cloves, 2 bay leaves, 1 teaspoon dried thyme, 3 cups wide egg noodles, 2 tablespoons chopped parsley, salt and pepper.

How to make it: 1. Simmer the chicken in the broth with the bay leaves and thyme for 30 minutes. 2. Remove the chicken, shred the meat and discard the skin and bones. 3. Add the chopped onion, carrots, celery and garlic and cook 10 minutes. 4. Add the noodles and cook until tender. 5. Return the chicken, season and finish with parsley.

Aaron Judge’s Pregame Chopped Cheese

Aaron Judge revealed to MLB.com in 2024 that a New York chopped cheese is one of the things fueling him before Yankees games, even joking that he was not sure he should tell kids to eat one before a game. The chopped cheese is a bodega classic: ground beef and onions chopped right on the griddle, melted with American cheese and piled into a toasted hero roll with lettuce, tomato and condiments. It is messy, filling and ready in about 15 minutes.

You will need: 1 lb ground beef, 1 onion diced, 1 teaspoon adobo or seasoned salt, 1/2 teaspoon black pepper, 6 slices American cheese, 3 hero rolls, shredded lettuce, sliced tomato, mayonnaise, ketchup.

How to make it: 1. Cook the onion in a hot skillet for 3 minutes. 2. Add the beef and seasoning and chop it into small pieces with a spatula as it browns. 3. Shape into three long piles and lay the cheese on top until melted. 4. Toast the split rolls. 5. Spread with mayo and ketchup, add lettuce and tomato, and scoop in the cheesy beef.

Lionel Messi’s Mom’s Milanesa Napolitana

Lionel Messi has said many times that his favorite food is milanesa a la napolitana, and in a 2021 interview with Ole he named his mother Celia’s version as the best, hinting that the sauce may be the secret. In 2024 a family video showed her making it: a breaded cutlet fried until golden, topped with tomato and onion sauce and melted cheese, then served with rice. It is a beloved Argentine comfort dish with Italian roots, and it is easy to make with chicken or thin beef.

You will need: 4 thin chicken or beef cutlets, 2 eggs, 1 1/2 cups breadcrumbs, 2 tablespoons chopped parsley, 1 garlic clove, oil for frying, 1 onion, 1 can (14 oz) crushed tomatoes, 1 teaspoon oregano, 1 1/2 cups shredded mozzarella, salt and pepper, rice to serve.

How to make it: 1. Cook the chopped onion in oil, add the tomatoes and oregano and simmer 15 minutes. 2. Beat the eggs with garlic, parsley and salt. 3. Dip the cutlets in egg, then press into breadcrumbs. 4. Fry until golden on both sides and place on a tray. 5. Spoon over the sauce, top with mozzarella and broil 3 minutes until melted.

Paul Pierce’s Peanut Butter and Jelly, 55 Minutes Before Tip-Off

Some of the most famous athletes’ favorite meals are tiny rituals. The Daily Meal reported in 2011 that Boston Celtics star Paul Pierce ate a peanut butter and jelly sandwich exactly 55 minutes before tip-off, and the PB&J later became a well known snack in NBA locker rooms. For more famous fuel, see our Olympic breakfast favorites. A great PB&J is all about balance: soft bread, a thick layer of creamy peanut butter on both slices so the jam does not soak through, and a good fruity jam.

You will need: 2 slices soft white or whole wheat bread, 2 tablespoons creamy peanut butter, 1 1/2 tablespoons strawberry or grape jam, 1 teaspoon butter optional.

How to make it: 1. Spread peanut butter on both slices of bread, right to the edges. 2. Spread the jam over one slice. 3. Press the slices together gently. 4. For a warm version, butter the outside and toast in a skillet 2 minutes per side. 5. Cut diagonally and serve right away.

Wade Boggs’ Italian Chicken From the Chicken Man

Hall of Famer Wade Boggs ate chicken every day in 1983, the season he won his first batting title, and the habit earned him the nickname Chicken Man. In 1984 his family put out a cookbook called Fowl Tips, with recipes from his grandmother, mother and wife. As MLB.com reported, Boggs named the Italian chicken as one of his favorites. This baked version roasts chicken thighs with tomatoes, peppers, onions, olives and herbs until the juices turn into a rich, savory sauce.

You will need: 6 bone-in chicken thighs, 1 can (14 oz) diced tomatoes, 1 red and 1 green bell pepper, 1 onion, 4 garlic cloves, 1/2 cup black olives, 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and pepper, crusty bread to serve.

How to make it: 1. Heat the oven to 400F. 2. Season the chicken with salt, pepper, oregano and basil. 3. Brown it skin side down in olive oil in an ovenproof dish. 4. Add the sliced peppers, onion, garlic, tomatoes and olives around the chicken. 5. Roast 35 to 40 minutes until the chicken is cooked through, and serve with crusty bread.