Pesto Chicken Quinoa Bowls
Serves 6Active Time: 15 minutes
- 1 tablespoon Italian seasoning
- 3 cloves garlic, minced
- 1 1/4 teaspoons salt
- 3/4 teaspoon ground pepper
- 1/2 teaspoon dried red pepper flakes
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 medium zucchini, sliced into 1/2-inch-thick half-moons
- 2 cups cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 3/4 cups water
- 1 cup white quinoa
- 1/2 cup prepared basil pesto
- Thinly sliced fresh basil for garnish
2. Toss chicken, zucchini, tomatoes, oil and the Italian seasoning mixture together in a large bowl until evenly coated. Arrange chicken and vegetables in a single layer on the prepared baking sheet.
3. Roast until the zucchini is tender, the tomatoes start to burst and an instant-read thermometer inserted into the thickest part of the chicken registers 165 F, about 20 minutes. Remove from oven; let cool for about 10 minutes. Transfer the chicken to a plate and shred, using two forks.
4. Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until the liquid is absorbed, 12 to 15 minutes. Remove from heat; let stand for 5 minutes. Fluff with a fork.
5. Transfer the cooked quinoa and the roasted vegetables (with any juices from the baking sheet) to a large bowl. Add pesto; gently fold together until well combined. Divide the mixture among six bowls. Top evenly with the shredded chicken; garnish with basil, if desired.
Recipe nutrition per serving: 327 Calories, Total Fat: 21 g, Saturated Fat: 4 g, Cholesterol: 104 mg, Carbohydrates: 15 g, Fiber: 3 g, Total Sugars: 4 g, Protein: 23 g, Sodium: 783 mg, Vitamin A: 998 IU.
