1 cup Quinoa (dry)
4 Zucchini (sliced lengthwise, then quartered)
3 tbsp Extra Virgin Olive Oil (divided)
1 tsp Sea Salt
2 tbsp Maple Syrup
1/4 cup Dijon Mustard
2 tbsp Coconut Aminos
1 lb Chicken Breast (boneless (can also use thighs))
1 Red Bell Pepper (sliced into 3-4 large pieces for grilling)
4 ears Corn On The Cob
1 tbsp Extra Virgin Olive Oil (optional: for corn on the cob)
1 Sea Salt & Black Pepper (to taste)
1 tsp Garlic Powder (optional)
- Cook quinoa according to directions on the package and set aside.
- In a bowl or plastic ziplock bag, combine 1/3 of the olive oil along with all of the maple syrup, dijon, 1 tsp salt and coconut aminos. Add the chicken (pound it out if the breasts are thick to cook more evenly) and coat in the marinade. Allow the chicken to marinate for at least 15 minutes or up to several hours to absorb the flavors.
- In a mixing bowl, toss zucchini and bell pepper in 1/3 of the olive oil and season with salt, pepper and garlic powder (optional).
- Light the grill and set to medium high heat. Put the chicken breasts and corn on the cob on the grill and cook for 5-6 minutes. I like to spray the corn with olive oil and season with salt & pepper but this is optional. After 5-6 minutes flip the chicken, rotate the corn and add the zucchini and peppers and cook for another 5 minutes. Check the vegetables so that they don't get over cooked. I like them to be al dente and not mushy.
- Let the chicken stand for a minute before cutting into pieces. Serve the quinoa on the side or toss with chopped zucchini and peppers. Enjoy!
- Meal Prep Tips: Marinate the chicken overnight (or in the morning), cook the quinoa and cut up veggies in advance.
No Chicken? Use turkey breast, chickpeas or tofu instead.
No Zucchini? Use bell peppers, carrot, eggplant or any vegetables you have on hand.
No Quinoa? Use rice, cauliflower rice or sweet potatoes instead.
No coconut aminos? Use Organic Tamari and reduce salt.