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Herbed Chicken with Pea and Cucumber Salad
Herbed Chicken with Pea and Cucumber Salad

Herbed Chicken with Pea and Cucumber Salad
A light yet satisfying lunch featuring herbed chicken paired with a refreshing pea and cucumber salad.
Herbed Chicken with Pea and Cucumber Salad

This meal provides a balanced intake of protein, carbohydrates, and vegetables to support energy levels for cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 1
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 5
    g
     fresh thyme
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 50
    g
     red onion
  • 50
    g
     feta cheese
  • 5
    g
     mint leaves
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Herbed Chicken with Pea and Cucumber Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. In a bowl, mix olive oil, juice of half a lemon, minced garlic, chopped thyme, salt, and pepper.
  3. Marinate chicken breast in the mixture for at least 10 minutes.
  4. Grill the chicken for about 6-7 minutes on each side until fully cooked.
  5. For the salad, combine peas, sliced cucumbers, thinly sliced red onion, crumbled feta cheese, and chopped mint leaves in a bowl.
  6. Dress the salad with juice from the remaining half of the lemon, a drizzle of olive oil, salt, and pepper.
  7. Serve the grilled chicken alongside the pea and cucumber salad.
Nutrition Per Serving 478 g Per 100g
Energy 521 kcal 109 kcal
Protein 48 g 10.0 g
Fibre 6 g 1.3 g
Salt 2 g 0.4 g
Sugar 8 g 1.7 g
Carbohydrates 22 g 4.6 g
Fat 30 g 6.3 g
  • 200
    g
     chicken breast
  • 1
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 5
    g
     fresh thyme
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 50
    g
     red onion
  • 50
    g
     feta cheese
  • 5
    g
     mint leaves
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

In a bowl, mix olive oil, juice of half a lemon, minced garlic, chopped thyme, salt, and pepper.

Marinate chicken breast in the mixture for at least 10 minutes.

Grill the chicken for about 6-7 minutes on each side until fully cooked.

For the salad, combine peas, sliced cucumbers, thinly sliced red onion, crumbled feta cheese, and chopped mint leaves in a bowl.

Dress the salad with juice from the remaining half of the lemon, a drizzle of olive oil, salt, and pepper.

Serve the grilled chicken alongside the pea and cucumber salad.

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