Pesto Chicken Quinoa Bowls
Ingredients
- 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
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