Zucchini Corn and Quinoa Bowls with Grilled Chicken and Lemon Recipe

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Brent Published: February 8, 2021 Modified: May 31, 2021

How To Make Zucchini Corn and Quinoa Bowls with Grilled Chicken and Lemon

Enjoy these bright and refreshing quinoa bowls that come with the crisp and flavor of sauteed veggies and feta cheese finished with a squeeze of lemon.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 1lbgrilled chicken,cooled slightly and diced
  • cupsdry quinoa
  • 3cupslow sodium chicken broth
  • salt and freshly ground black pepper
  • 3tbspolive oil,divided
  • 1tsplemon zest
  • 2tbsplemon juice
  • 2clovesgarlic,minced
  • 1lbzucchini,(2 medium), cut into 4 pieces through length then sliced
  • 2cupsfresh corn
  • cupgreen onions,chopped
  • 3ozfeta cheese,crumbled


  1. Cook quinoa in chicken broth according to directions listed on the package. Season lightly with salt and pepper.

  2. Let cool slightly once cooked and toss with 1 tablespoon olive oil and 1 teaspoon lemon zest.

  3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic and saute for 10 seconds, then add zucchini and corn and saute for about 8 minutes, tossing only occasionally so the veggies are lightly brown.

  4. 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.

  5. Drizzle lemon juice over top and toss mixture. Serve warm.


  • Calories: 745.75kcal
  • Fat: 38.12g
  • Saturated Fat: 10.60g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 17.31g
  • Polyunsaturated Fat: 7.67g
  • Carbohydrates: 63.87g
  • Fiber: 7.82g
  • Sugar: 8.91g
  • Protein: 40.92g
  • Cholesterol: 103.97mg
  • Sodium: 1381.73mg
  • Calcium: 192.51mg
  • Potassium: 1294.54mg
  • Iron: 5.64mg
  • Vitamin A: 96.23µg
  • Vitamin C: 32.67mg
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