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Grilled BBQ Chicken, Zucchini and Corn Quinoa Salad

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  • 1 cup quinoa, rinsed
  • 1 3/4 cups water or broth
  • 1 pound boneless and skinless chicken breasts or thighs
  • salt
  • pepper
  • 1/2 cup bbq sauce
  • 1 pound zucchini, quartered lengthwise
  • 2 ears corn
  • 1/4 cup feta, crumbled
  • 1/4 cup green onions
  • 2 tablespoons cilantro, chopped
  • 1/4 cup bbq sauce
Servings: 4

  1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
  2. Season the chicken with salt and pepper to taste and grill or pan fry it over medium-high heat until cooked through and lightly golden brown, about 4-6 minutes per side, before setting aside to cool, slicing and mixing in the BBQ sauce.
  3. Grill the zucchini and the corn until cooked and slightly charred, about 2-3 minutes per side.
  4. Cut the corn from the cob, assemble the salad and enjoy!

Estimated Nutrient Breakdown:

Calories: 1,914.68
Weight: 1,989.43g
Total Fat: 36.01g
Saturated Fat: 10.59g
Trans-Fat: 0.05g
Monounsaturated Fat: 8.78g
Polyunsaturated Fat: 9.44g
Protein: 146.51g

Cholesterol: 364.50g
Sodium: 4,615.78g
Calcium: 496.75g
Magnesium: 674.95g
Potassium: 4,907.19g
Iron: 14.87g
Zink: 12.43g
Phosphorus: 2,287.76

Vit A: 201.96
Vit B1: 1.69
Vit B2: 2.35
Vit B3: 53.70
Vit B6: 5.80
Vit B12: 1.59
Vit D: 0.15
Vit E: 0.15
Vit K1: 105.63


Caution: Gluten,Wheat,Sulfites,FODMAP
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: My grandpa says this recipe is beautiful!!

Author: Closet Cooking
Tags: Wild Food Box,Grilled,Chicken

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