Chicken with garlic, zucchini and corn.

Food and nutrition



Published on 22 July 2019
by Isabelle Huot


15 mL (1 tbsp.) olive oil

80 mL (⅓ cup) red quinoa

160 mL (⅔ cup) water (to cook quinoa)

2 zucchini

3 cloves garlic

2 corn on the cob

2 fresh dill sprigs

2 fresh parsley sprigs

220 g boneless chicken breast

Salt and pepper to taste

Nutritional Values

Total lipids:10
Total carbohydrates:46


  • In a saucepan, heat half of the oil on medium heat. Add the quinoa and cook for 1 minute. Add the water and a little salt. Bring to a boil, reduce to low heat and simmer covered for 20–25 minutes. Remove from the heat and let stand covered for 5 minutes.
  • Meanwhile, slice the zucchini in half moons and mince the garlic. Using a knife, remove the corn kernels from the ear. Chop the dill and parsley.
  • Heat the remaining oil in a large skillet. Season the chicken cubes with salt and pepper, and brown in the skillet with the garlic for 2–3 minutes.
  • Stir in the zucchini and corn and continue to cook for 5–6 minutes, or until the chicken is cooked and the vegetables are tender.
  • Serve the chicken and vegetables on a bed of quinoa and sprinkle with parsley and dill.

Variation: Replace chicken with same amount of firm tofu.


Isabelle Huot
Doctor in nutrition