Fill Up on This Delicious, Healthy Bowl

Pesto, Italian spice and red pepper give this dish its unique flavor profile.

Red pepper adds a little kick. Caitlin Bensel/TNS

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.

Pesto Chicken Quinoa Bowls

Active Time: 15 minutes Total Time: 1 hour

Serves 6

• 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

Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with foil. Combine Italian seasoning, garlic, salt, pepper, and crushed red pepper in a small bowl.