BBQ Chicken and Grilled Zucchini Quinoa Bowl

By Nikki Sheriff

BBQ Chicken and Grilled Zucchini Quinoa Bowl
  • 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

  1. Cook the quinoa according to package directions.

  2. Grill the chickem over medium high heat for 6-7 minutes on each side, basting them regularly with bbq sauce until cooked through.

  3. While the chicken is cooking, grill the corn cobs and zucchini on the grill until tender, 5-7 minutes.

  4. Divide the cooked quinoa into 4 bowls.

  5. Slice the chicken and divide them among the 4 bowls.

  6. Cut the corn off the cobs and slice the zucchini and place on top of chicken.

  7. Sprinkle with feta, green onions and cilantro.

  8. Top with more bbq sauce if desired.

Nutritional Facts

Calories 356
Saturated Fat 6g
Sodium 272mg
Carbohydrates 53g
Dietary Fiber 6g
Protein 22g

main dish dinner chicken vegetables