Grilled BBQ Chicken, Zucchini and Corn Quinoa Salad

• Meat

  • 1 lb Chicken breasts or thighs, boneless and skinless

• Produce

  • 2 tbsp Cilantro
  • 2 ears Corn
  • 1/4 cup Green onions
  • 1 lb Zucchini

• Canned Goods

  • 1 3/4 cups Water or broth

• Condiments

  • 3/4 cup Barbecue sauce

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/4 cup Feta

Found on closetcooking.com

Description

Ingredients

• 1 cup quinoa, rinsed
• 1 3/4 cups water or broth
• 1 pound boneless and skinless chicken breasts or thighs
• salt and pepper to taste
• 1/2 cup bbq sauce
• 1 pound zucchini, quartered lengthwise
• 2 ears corn
• 1/4 cup feta, crumbled
• 1/4 cup green onions
• 2 tablespoons cilantro, chopped
• 1/4 cup bbq sauce

Directions

• Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
• Season the chicken with salt and pepper to taste and grill or pan fry it over medium-high heat until cooked through and lightly golden brown, about 4-6 minutes per side, before setting aside to cool, slicing and mixing in the BBQ sauce.
• Grill the zucchini and the corn until cooked and slightly charred, about 2-3 minutes per side.
• Cut the corn from the cob, assemble the salad and enjoy!

Nutrition