Chlorellais a marine microalga rich in proteins and containing all the essential amino acids.Chlorellaalso contains fiber and other polysaccharides, as well as polyunsaturated fatty acids such as linoleic acid and alpha-linolenic acid. The proportion of the different macronutrients inChlorellacan be modulated by altering the conditions in which it is cultured. The bioactivities of these macronutrients makeChlorellaa good candidate food to include in regular diets or as the basis of dietary supplements in exercise-related nutrition both for recreational exercisers and professional athletes. This paper reviews current knowledge of the effects of the macronutrients inChlorellaon physical exercise, specifically their impact on performance and recovery. In general, consumingChlorellaimproves both anaerobic and aerobic exercise performance as well as physical stamina and reduces fatigue. These effects seem to be related to the antioxidant, anti-inflammatory, and metabolic activity of all its macronutrients, while each component ofChlorellacontributes its bioactivity via a specific action.Chlorellais an excellent dietary source of high-quality protein in the context of physical exercise, as dietary proteins increase satiety, activation of the anabolic mTOR (mammalian Target of Rapamycin) pathway in skeletal muscle, and the thermic effects of meals.Chlorellaproteins also increase intramuscular free amino acid levels and enhance the ability of the muscles to utilize them during exercise. Fiber fromChlorellaincreases the diversity of the gut microbiota, which helps control body weight and maintain intestinal barrier integrity, and the production of short-chain fatty acids (SCFAs), which improve physical performance. Polyunsaturated fatty acids (PUFAs) fromChlorellacontribute to endothelial protection and modulate the fluidity and rigidity of cell membranes, which may improve performance. Ultimately, in contrast to several other nutritional sources, the use ofChlorellato provide high-quality protein, dietary fiber, and bioactive fatty acids may also significantly contribute to a sustainable world through the fixation of carbon dioxide and a reduction of the amount of land used to produce animal feed.