Zucchini Corn and Quinoa Bowls with Grilled Chicken and Lemon
Zucchini Corn and Quinoa Bowls with Grilled Chicken and Lemon takes approximately 45 minutes from beginning to end. Watching your figure? This gluten free recipe has 744 calories, 41g of protein, and 38g of fat per serving. For $3.66 per serving, you get a main course that serves 4. A mixture of green onions, zucchini, lemon zest, and a handful of other ingredients are all it takes to make this recipe so tasty. Many people made this recipe, and 495 would say it hit the spot. It will be a hit at your The Fourth Of July event. It is brought to you by Cooking Classy. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is great. If you like this recipe, take a look at these similar recipes: Zucchini Corn and Quinoa Bowls with Grilled Chicken and Lemon, Grilled BBQ Chicken, Zucchini and Corn Quinoa Salad, and Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans.
Servings: 4
Ingredients:
1 lb chicken, grilled, cooled slightly and diced
3 oz feta cheese crumbled
2 cups fresh corn
2 cloves garlic, minced
1/3 cup chopped green onions
2 Tbsp lemon juice
1 tsp lemon zest
3 cups low-sodium chicken broth
3 Tbsp olive oil, divided
1 1/2 cups dry quinoa
Salt and freshly ground black pepper
2 medium zucchini (1 lb) cut into 4 pieces through length then sliced
Equipment:
frying pan
bowl
Cooking instruction summary:
Cook quinoa in chicken broth according to directions listed on package, season lightly with salt and pepper. Let cool slightly once cooked and toss with 1 Tbsp olive oil and 1 tsp lemon zest.Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add garlic and saute 10 seconds, then add zucchini and corn and saute, tossing only occasionally so veggies lightly brown, about 8 minutes.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.Recipe source: Cooking Classy
Step by step:
1. Cook quinoa in chicken broth according to directions listed on package, season lightly with salt and pepper.
2. Let cool slightly once cooked and toss with 1 Tbsp olive oil and 1 tsp lemon zest.
3. Heat 2 Tbsp olive oil in a large skillet over medium-high heat.
4. Add garlic and saute 10 seconds, then add zucchini and corn and saute, tossing only occasionally so veggies lightly brown, about 8 minutes.
5. 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.
6. Drizzle lemon juice over top and toss mixture.
7. Serve warm.Recipe source: Cooking Classy
Nutrition Information:
covered percent of daily need
