We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Autumn Chicken and Quinoa Salad
Autumn Chicken and Quinoa Salad

Autumn Chicken and Quinoa Salad
A light yet filling salad with seasonal vegetables and protein-rich quinoa.
Autumn Chicken and Quinoa Salad

Provides balanced energy with protein, carbs, and vegetables to support cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 150
    g
     butternut squash
  • 50
    g
     kale
  • 30
    g
     walnut
  • 50
    g
     pomegranate seed
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 30 minutes
Autumn Chicken and Quinoa Salad
Instructions:
  1. Preheat oven to 200°C.
  2. Dice butternut squash and toss with olive oil, salt, and pepper. Roast for 20 minutes.
  3. Cook quinoa according to package instructions.
  4. Grill chicken breast until fully cooked and slice into strips.
  5. In a large bowl, combine quinoa, roasted squash, kale, walnuts, pomegranate seeds, and chicken.
  6. Mix lemon juice and minced garlic for dressing. Drizzle over salad and toss well.
  7. Serve immediately.
Nutrition Per Serving 606 g Per 100g
Energy 760 kcal 125 kcal
Protein 45 g 7.4 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 12 g 2.0 g
Carbohydrates 65 g 10.7 g
Fat 35 g 5.8 g
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 150
    g
     butternut squash
  • 50
    g
     kale
  • 30
    g
     walnut
  • 50
    g
     pomegranate seed
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Dice butternut squash and toss with olive oil, salt, and pepper. Roast for 20 minutes.

Cook quinoa according to package instructions.

Grill chicken breast until fully cooked and slice into strips.

In a large bowl, combine quinoa, roasted squash, kale, walnuts, pomegranate seeds, and chicken.

Mix lemon juice and minced garlic for dressing. Drizzle over salad and toss well.

Serve immediately.

Contact About
Privacy Policy Terms of Service Sitemap