Pesto Chicken Quinoa Bowls

Name: 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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Preheat oven to 400ÂºF. Line a large rimmed baking sheet with foil. Combine Italian seasoning, garlic, salt, pepper and crushed red pepper in a small bowl.

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