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Gooseberry and Pea Quinoa Salad with Grilled Chicken
Gooseberry and Pea Quinoa Salad with Grilled Chicken

Gooseberry and Pea Quinoa Salad with Grilled Chicken
A refreshing and protein-rich salad featuring seasonal gooseberries and peas, paired with grilled chicken for a balanced lunch.
Gooseberry and Pea Quinoa Salad with Grilled Chicken

This meal provides a balanced mix of protein, carbohydrates, and healthy fats to support energy levels and muscle recovery during cycle training.

Ingredients:
1
Servings
  • 100
    g
     quinoa
  • 1
    item
     chicken breast
  • 500
    g
     gooseberries
  • 50
    g
     peas
  • 250
    g
     currants
  • 100
    g
     cucumber
  • 1
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 10
    g
     mint leaves
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Gooseberry and Pea Quinoa Salad with Grilled Chicken
Instructions:
  1. Cook quinoa according to package instructions and let it cool.
  2. Season chicken breast with salt and black pepper, then grill until fully cooked. Slice into strips.
  3. In a large bowl, combine cooked quinoa, gooseberries, peas, currants, and cucumber.
  4. In a small bowl, whisk together olive oil and lemon juice. Pour over the salad and toss to combine.
  5. Add mint leaves and gently mix.
  6. Top the salad with grilled chicken strips before serving.
Nutrition Per Serving 1060 g Per 100g
Energy 573 kcal 54 kcal
Protein 40 g 3.8 g
Fibre 15 g 1.4 g
Salt 2 g 0.2 g
Sugar 20 g 1.9 g
Carbohydrates 80 g 7.5 g
Fat 20 g 1.9 g
  • 100
    g
     quinoa
  • 1
    item
     chicken breast
  • 500
    g
     gooseberries
  • 50
    g
     peas
  • 250
    g
     currants
  • 100
    g
     cucumber
  • 1
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 10
    g
     mint leaves
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Cook quinoa according to package instructions and let it cool.

Season chicken breast with salt and black pepper, then grill until fully cooked. Slice into strips.

In a large bowl, combine cooked quinoa, gooseberries, peas, currants, and cucumber.

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

Add mint leaves and gently mix.

Top the salad with grilled chicken strips before serving.

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