4tablespoonsBarbecue saucelook for a low sugar variety
Salt and pepper to taste
4Ears of corn
2Large zucchinicut into 3/4 inch thick slices
Juice of 1 lime
1 and 1/2 cups cherry tomatoeshalved
Optional: cilantro leaves and lime wedges for garnish
Preheat the grill or a grill pan over medium-high heat. Drizzle 1 teaspoon of olive oil over the chicken breasts and season them to taste with salt and pepper.
Place the chicken on the grill and cook for 4-5 minutes on each side or until done. Brush 1 tablespoon of barbecue sauce over each chicken breast and cook for 2 more minutes.
Slice the chicken and cover with foil.
Drizzle 2 teaspoons of olive oil over the zucchini and corn cobs. Place the vegetables on the grill and cook for 2-3 minutes per side or until done.
Stir the remaining tablespoon of olive oil and the lime juice into the quinoa and season to taste with salt and pepper.
Divide the quinoa between 4 bowls and arrange the chicken and zucchini slices on top. Slice the corn off the cobs and add to the bowls, along with the cherry tomatoes. Garnish with cilantro and lime wedges if desired and serve.