The best tastes of summer grilling combined in one dish!Ingredients
1 cup dry quinoa
2 boneless, skinless chicken breasts
1/4 cup of your favorite low carb BBQ sauce
2 ears of corn
2 medium zucchini, quartered
1/4 cup crumbled feta
2 green onions, sliced
3 tablespoons chopped cilantro
Cook the quinoa according to package directions.
Grill the chicken breasts over medium high heat for 6-7 minutes on each side, basting them regularly with BBQ sauce until cooked through.
While the chicken is cooking, grill the corn cobs and zucchini until tender, 5-7 minutes.
Divide the cooked quinoa into 4 bowls.
Slice the chicken breasts and divide them among the 4 bowls.
Cut the corn off the cobs and slice the zucchini. Place them on top of chicken.
Sprinkle with feta, green onions, and cilantro.
Top with more BBQ sauce if desired.
- Total Fat
- Saturated Fat