Pesto Chicken Quinoa Bowls

• 1 1/2 cups raw quinoa
• 1 lb chicken breasts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 2 cups cherry tomatoes
• 1 medium zucchini, quartered and sliced
• 1/4 cup pesto
• Fresh basil, to serve
• Grated parmesan, to serve

Method

1. 1

   Boil salted water, add the quinoa, and cook about 15 minutes until tender. Drain well in a fine mesh strainer.

2. 2

   Whisk the olive oil, lemon juice, Italian seasoning, garlic powder, and red pepper flakes in a large bowl. Add the chicken and toss to coat.

3. 3

   Sear the chicken in an oiled skillet over medium-high heat for 5-6 minutes per side until cooked through. Let rest for 5 minutes before slicing.

4. 4

   Toss the tomatoes and zucchini in the remaining marinade, then sauté in the same pan over medium heat for 3-4 minutes until tender.

5. 5

   Stir the pesto into the cooked quinoa.

6. 6

   Divide the pesto quinoa into bowls and top with sliced chicken and the sautéed vegetables.

7. 7

   Garnish with fresh basil and grated parmesan, serving with extra pesto if desired.