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.

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

Grilled Chicken with Autumn Vegetable and Quinoa Salad
A balanced lunch featuring grilled chicken and a fresh autumn vegetable salad with quinoa.
Grilled Chicken with Autumn Vegetable and Quinoa Salad

Provides a balanced mix of protein, carbohydrates, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 1
    item
     green bell pepper
  • 200
    g
     cucumber
  • 1
    item
     zucchini
  • 150
    g
     salad greens
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Grilled Chicken with Autumn Vegetable and Quinoa Salad
Instructions:
  1. Cook quinoa according to package instructions and set aside.
  2. Season chicken breast with salt and black pepper.
  3. Grill chicken breast over medium heat until fully cooked, about 6-7 minutes per side.
  4. Chop green bell pepper, cucumber, and zucchini into bite-sized pieces.
  5. In a large bowl, combine salad greens, cooked quinoa, chopped vegetables, and grilled chicken sliced into strips.
  6. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
  7. Drizzle dressing over the salad and toss gently to combine.
  8. Serve immediately.
Nutrition Per Serving 875 g Per 100g
Energy 635 kcal 73 kcal
Protein 45 g 5.1 g
Fibre 10 g 1.1 g
Salt 2 g 0.2 g
Sugar 5 g 0.6 g
Carbohydrates 50 g 5.7 g
Fat 30 g 3.4 g
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 1
    item
     green bell pepper
  • 200
    g
     cucumber
  • 1
    item
     zucchini
  • 150
    g
     salad greens
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Cook quinoa according to package instructions and set aside.

Season chicken breast with salt and black pepper.

Grill chicken breast over medium heat until fully cooked, about 6-7 minutes per side.

Chop green bell pepper, cucumber, and zucchini into bite-sized pieces.

In a large bowl, combine salad greens, cooked quinoa, chopped vegetables, and grilled chicken sliced into strips.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.

Drizzle dressing over the salad and toss gently to combine.

Serve immediately.

Contact About
Privacy Policy Terms of Service Sitemap