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.
Ingredients
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1 tablespoon dried Italian seasoning
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3 cloves garlic, minced
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1 ¼ teaspoons salt
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¾ teaspoon ground pepper
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½ teaspoon crushed red pepper
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1 ½ pounds boneless, skinless chicken thighs
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2 medium zucchini, sliced into 1/2-inch-thick half-moons
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2 cups cherry tomatoes
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2 tablespoons extra-virgin olive oil
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1 ¾ cups water
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1 cup white quinoa
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½ cup prepared basil pesto
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Thinly sliced fresh basil for garnish
Description
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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.
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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.
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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.
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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.
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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.
