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Mediterranean 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 ½-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
Steps
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