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Autumn Vegetable and Quinoa Salad with Grilled Chicken
Autumn Vegetable and Quinoa Salad with Grilled Chicken

Autumn Vegetable and Quinoa Salad with Grilled Chicken
A light yet satisfying salad featuring seasonal vegetables and protein-rich quinoa, topped with grilled chicken.
Autumn Vegetable and Quinoa Salad with Grilled Chicken

To provide a balanced meal with lean protein, complex carbohydrates, and seasonal vegetables, supporting energy needs for training.

Ingredients:
1
Servings
  • 150
    g
     quinoa
  • 1
    item
     chicken breast
  • 200
    g
     butternut squash
  • 100
    g
     kale
  • 50
    g
     pomegranate seeds
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 30 minutes
Autumn Vegetable and Quinoa Salad with Grilled Chicken
Instructions:
  1. Rinse the quinoa under cold water and cook according to package instructions. Set aside to cool.
  2. Preheat the oven to 200°C. Peel and cube the butternut squash, toss with a little olive oil, salt, and pepper, and roast for 20 minutes until tender.
  3. Season the chicken breast with salt and pepper. Grill on a preheated grill pan over medium heat for about 6-7 minutes on each side or until fully cooked. Let it rest before slicing.
  4. In a large bowl, combine the cooked quinoa, roasted butternut squash, chopped kale, and pomegranate seeds.
  5. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Pour over the salad and toss to combine.
  6. Top the salad with sliced grilled chicken and serve.
Nutrition Per Serving 700 g Per 100g
Energy 593 kcal 85 kcal
Protein 40 g 5.7 g
Fibre 12 g 1.7 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 60 g 8.6 g
Fat 20 g 2.9 g
  • 150
    g
     quinoa
  • 1
    item
     chicken breast
  • 200
    g
     butternut squash
  • 100
    g
     kale
  • 50
    g
     pomegranate seeds
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Rinse the quinoa under cold water and cook according to package instructions. Set aside to cool.

Preheat the oven to 200°C. Peel and cube the butternut squash, toss with a little olive oil, salt, and pepper, and roast for 20 minutes until tender.

Season the chicken breast with salt and pepper. Grill on a preheated grill pan over medium heat for about 6-7 minutes on each side or until fully cooked. Let it rest before slicing.

In a large bowl, combine the cooked quinoa, roasted butternut squash, chopped kale, and pomegranate seeds.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Pour over the salad and toss to combine.

Top the salad with sliced grilled chicken and serve.

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