Pesto Chicken Quinoa Bowls | Umami

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