Zucchini Corn and Quinoa Bowls with Grilled Chicken and Lemon

Ingredients

• 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

Directions

1. Cook the quinoa in the chicken broth following the package directions, and season it lightly with salt and pepper. When it’s finished, let it cool for a few minutes, then toss it with 1 Tbsp olive oil and 1 tsp lemon zest.
2. While the quinoa is cooking, warm 2 Tbsp olive oil in a large skillet over medium-high heat. Add the garlic and cook for 10 seconds, then stir in the zucchini and corn. Sauté for about 8 minutes, tossing only here and there so the vegetables have a chance to brown a little.
3. Spoon the quinoa into a large bowl, or divide it among individual bowls and portion everything out from there. Top with the grilled chicken, the zucchini and corn mixture, green onions, and feta cheese. Drizzle the lemon juice over the top, toss everything together, and serve warm.