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Mediterranean Quinoa Bowl with Grilled Chicken
Mediterranean Quinoa Bowl with Grilled Chicken

Mediterranean Quinoa Bowl with Grilled Chicken
A balanced and nutritious lunch featuring seasonal vegetables and lean protein.
Mediterranean Quinoa Bowl with Grilled Chicken

To provide a balanced meal with protein, carbs, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 150
    g
     quinoa
  • 1
    item
     chicken breast
  • 1
    item
     green bell pepper
  • 200
    g
     cucumber
  • 1
    item
     zucchini
  • 150
    g
     salad greens
  • 50
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Mediterranean Quinoa Bowl with Grilled Chicken
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. Slice green bell pepper, cucumber, and zucchini into thin strips.
  5. In a large bowl, combine cooked quinoa, sliced vegetables, and salad greens.
  6. Crumble feta cheese over the salad mixture.
  7. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
  8. Drizzle dressing over the quinoa and vegetable mixture and toss to combine.
  9. Slice grilled chicken breast and place on top of the quinoa bowl before serving.
Nutrition Per Serving 800 g Per 100g
Energy 650 kcal 81 kcal
Protein 45 g 5.6 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 60 g 7.5 g
Fat 30 g 3.8 g
  • 150
    g
     quinoa
  • 1
    item
     chicken breast
  • 1
    item
     green bell pepper
  • 200
    g
     cucumber
  • 1
    item
     zucchini
  • 150
    g
     salad greens
  • 50
    g
     feta cheese
  • 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.

Slice green bell pepper, cucumber, and zucchini into thin strips.

In a large bowl, combine cooked quinoa, sliced vegetables, and salad greens.

Crumble feta cheese over the salad mixture.

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

Drizzle dressing over the quinoa and vegetable mixture and toss to combine.

Slice grilled chicken breast and place on top of the quinoa bowl before serving.

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