Pesto Chicken Quinoa Bowls

This pesto chicken quinoa bowl is packed with herbs from the basil pesto and the Italian spice mix and gets a slight kick of heat from the red pepper. If you enjoy the flavor profile, this dish can also be made with orzo in place of quinoa.

Prep/Cook Time: 1 Hour, Servings: 6

Ingredients

• 1 tablespoon Italian seasoning
• 3 cloves garlic, minced
• 1 teaspoon salt
• ¾ teaspoon ground pepper
• ½ teaspoon dried red pepper flakes
• 1½ 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
• 1¾ cups water
• 1 cup white quinoa
• ½ cup prepared basil pesto
• Thinly sliced fresh basil for garnish

Directions

1. Preheat oven to 400ºF. Line a large rimmed baking sheet with foil. Combine Italian seasoning, garlic, salt, pepper and crushed red pepper in a small bowl.
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 2 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 6 bowls. Top evenly with the shredded chicken; garnish with basil, if desired.

© Dotdash Meredith. All rights reserved. Used with permission.