Recipe Details

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

Description

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 together 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 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.

4. 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.

5. 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.