1 cup dry quinoa
2 boneless skinless chicken breasts
1/4 cup favorite low carb bbq sauce
2 ears of corn
2 medium zucchini, quartered
1/4 cup crumbled feta
2 green onion, sliced
3 TBSP chopped cilantro
Cook the quinoa according to package directions.
Grill the chickem 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 on the grill until tender, 5-7 minutes.
Divide the cooked quinoa into 4 bowls.
Slice the chicken and divide them among the 4 bowls.
Cut the corn off the cobs and slice the zucchini and place on top of chicken.
Sprinkle with feta, green onions and cilantro.
Top with more bbq sauce if desired.
- Calories 356
- Saturated Fat 6g
- Sodium 272mg
- Carbohydrates 53g
- Dietary Fiber 6g
- Protein 22g