Tuscan Kale & Chicken Quinoa Bowls with Sun-Dried Tomato Pesto

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 tablespoon sesame seeds
• 1/2 cup olive oil
• 1/3 cup olive oil
• 1 tablespoon crushed red pepper flakes
• 1 bunch kale, stems removed and chopped
• juice of one lemon
• 1 avocado, sliced
• 2 cloves garlic
• 2 cups uncooked quinoa
• 1/2 teaspoon salt
• 1/2 cup almonds
• 1 teaspoon salt
• 3 tablespoons lemon juice
• 1 16-ounce jar sun-dried tomatoes, drained