Quinoa with Summer Squash, Roasted Chicken, Spinach, Corn and Tomatoes

Ingredients (serves 1)

• 1/2 cup cooked quinoa
• 1 chicken breast, diced into large pieces
• 1/2 cup sliced zucchini
• 1/2 cup sliced yellow squash
• 2 cups baby spinach
• 1/4 cup sweet corn
• 1/2 cup cherry tomatoes
• 2 tablespoons feta cheese
• 2 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 1 teaspoon agave
• salt and pepper to taste

Instructions

Prepare chicken. Season with 1 tsp of olive oil salt and pepper, place on a foil-lined baking sheet and roast at 400 degrees for 15-20 minutes or until cooked.

Prepare quinoa as directed.

In a large skillet, saute squash in 1 tsp of oil, salt and pepper for 5-6 minutes until squash begins to soften and brown.

Add cooked quinoa, corn, and cherry tomatoes.

Add cooked chopped chicken and spinach.

In a small bowl, mix balsamic and agave.

Pour dressing over skillet and mix to combine.

Stir in feta cheese and let mixture cook for 1-2 minutes so the flavors incorporate.