Pesto Chicken Quinoa Bowls

INSTRUCTIONS:

• 1 tablespoon dried Italian seasoning

• 3 cloves garlic, minced

• 1 ¼ teaspoons salt

• ¾ teaspoon ground pepper

• ½ teaspoon crushed red pepper

• 1 ½ 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 ¾ cups water

• 1 cup white quinoa

• ½ cup prepared basil pesto

• Thinly sliced fresh basil for garnish

INGREDIENTS:

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 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 is inserted into the thickest part of the chicken, which registers at 165°F for about 20 minutes. Remove from oven; let cool for about 10 minutes. Transfer the chicken to a plate and shred it using 2 forks.