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Categories:
chicken breasts Italian dressing quinoa fresh corn kernels tightly packed baby spinach leaves halved grape tomatoes green onions fresh basil
Viewed: 58 - Published at: 6 years agoIngredients
- 4 small boneless skinless chicken breasts (1 lb./450 g)
- 1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
- 1 cup quinoa, uncooked
- 1/2 cup fresh corn kernels
- 4 cups tightly packed baby spinach leaves
- 2 cups halved grape tomatoes
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh basil
Method
- Brush chicken evenly with 1 Tbsp.
- dressing.
- Refrigerate 30 min.
- Meanwhile, cook quinoa as directed on package, omitting salt.
- Cool to room temperature.
- Heat greased barbecue on medium-high heat.
- Place corn in small disposable foil pan sprayed with cooking spray.
- Grill chicken and corn 12 to 14 min.
- or until chicken is done (170 degrees F) and corn is tender and lightly charred, turning chicken after 7 min.
- and stirring corn occasionally.
- Combine quinoa, spinach, tomatoes, onions, basil, corn and remaining dressing.
- Serve with chicken.
