Zucchini Corn and Quinoa Bowls with Grilled Chicken and Lemon

Servings: 4
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 lb chicken , grilled, cooled slightly and diced
  • 1 1/2 cups dry quinoa
  • 3 cups low-sodium chicken broth
  • Salt and freshly ground black pepper
  • 3 Tbsp olive oil , divided
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 2 cloves garlic , minced
  • 2 medium zucchini (1 lb) cut into 4 pieces through length then sliced
  • 2 cups fresh corn
  • 1/3 cup chopped green onions
  • 3 oz feta cheese crumbled


  1. 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.
  2. Meanwhile 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.

  3. 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.
  4. Recipe source: Cooking Classy