Click here to order The Athlete's Palate Cookbook
Chicken with Quinoa Tabbouleh This colorful, refreshing dish can help fuel your recovery. Quinoa is a whole grain rich in carbohydrates and is as easily prepared as rice. One cup of raw quinoa is equivalent to about 3 cups cooked.

Makes 4 servings. Prep Time: 15 minutes

4 boneless, skinless chicken breast halves, grilled and thinly sliced

Quinoa Tabbouleh
3 cups cooked quinoa, at room temperature
1/2 cup diced cucumber, skin on
1/2 cup diced red bell pepper
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh mint
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced red onion
1 1/2 tablespoons sherry vinegar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Parsley Vinaigrette
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons water
1 tablespoon olive oil
2 1/2 tablespoons finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Combine the cooked quinoa, cucumber, bell pepper, parsley, mint, olive oil, lemon juice, red onion, and vinegar in a large bowl. Toss to mix. Season with salt and pepper.

Whisk together the lemon juice and water. Whisk in the olive oil, and then stir in the parsley. Season with salt and pepper.

Divide the cooked quinoa among 4 dishes or containers and top with the chicken. Drizzle with the vinaigrette.

Per serving: 410 calories · 33 g protein · 32 g carbohydrates · 16 g fat

Click here to order The Athlete's Palate Cookbook
Before he was a chef, Charlie Trotter was a runner. As a college junior, Trotter decided to try the Chicago Marathon. He trained for only 4 weeks, but his athletic background - he was a trampolinist on his high-school gymnastics team - carried him to a 3:32 finish. Now the proprietor of an eponymous restaurant in Chicago, his hometown, Trotter has run more than a dozen additional marathons. His favorite, by far, is the Marathon du Medoc in Bordeaux, France, a vineyard tour that celebrates the region's grape harvest. "The race is Mardi Gras-esque," he says. "Half the runners are wearing costumes, there's a band every kilometer, and they serve wine on the course."

Click here to order The Athlete's Palate Cookbook
Click here to order The Athlete's Palate Cookbook