1. Prepare outdoor grill for direct grilling over medium-high heat. Place pepper and zucchini on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning once. Transfer pepper and zucchini to cutting board; let stand 5 minutes.
2. Prepare quinoa & rice in microwave oven as label directs; spread on large plate and let stand 5 minutes. Coarsely chop pepper and zucchini.
3. In large bowl, toss Greek feta salad, salad kit, pepper, zucchini and quinoa & rice. Makes about 6 cups.
4. Chef tip: Top with leftover chicken and serve with hummus and pita chips if desired.
- 8 g Total fat
- 3 g Saturated fat
- 14 mg Cholesterol
- 567 mg Sodium
- 29 g Carbohydrates
- 4 g Fiber
- 5 g Sugar
- 1 g Added sugars
- 8 g Protein
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Nutritional Information
- 8 g Total fat
- 3 g Saturated fat
- 14 mg Cholesterol
- 567 mg Sodium
- 29 g Carbohydrates
- 4 g Fiber
- 5 g Sugar
- 1 g Added sugars
- 8 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. Place pepper and zucchini on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning once. Transfer pepper and zucchini to cutting board; let stand 5 minutes.
2. Prepare quinoa & rice in microwave oven as label directs; spread on large plate and let stand 5 minutes. Coarsely chop pepper and zucchini.
3. In large bowl, toss Greek feta salad, salad kit, pepper, zucchini and quinoa & rice. Makes about 6 cups.
4. Chef tip: Top with leftover chicken and serve with hummus and pita chips if desired.