Ingredients
1lbgrilled chicken,cooled slightly and diced
1½cupsdry quinoa
3cupslow sodium chicken broth
salt and freshly ground black pepper
3tbspolive oil,divided
1tsplemon zest
2tbsplemon juice
2clovesgarlic,minced
1lbzucchini,(2 medium), cut into 4 pieces through length then sliced
2cupsfresh corn
⅓cupgreen onions,chopped
3ozfeta cheese,crumbled
Preparation
Cook quinoa in chicken broth according to directions listed on the package. Season lightly with salt and pepper.
Let cool slightly once cooked and toss with 1 tablespoon olive oil and 1 teaspoon lemon zest.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic and saute for 10 seconds, then add zucchini and corn and saute for about 8 minutes, tossing only occasionally so the veggies are lightly brown.
Pour quinoa into a large bowl (or individual bowls and just divide all ingredients among bowls), top with grilled chicken, zucchini and corn mixture, green onions, and feta cheese.
Drizzle lemon juice over top and toss mixture. Serve warm.
