Zesty Pesto Chicken with Roasted Vegetable Medley and Quinoa

Begin by preheating your oven to 400°F (200°C). In a food processor, combine 1 cup of fresh basil leaves, 1/2 cup of grated Parmesan cheese, 1/2 cup of walnuts, 2 cloves of garlic, and 1/2 cup of olive oil to create a zesty pesto.

Season the pesto with salt and pepper to taste. Place 2 boneless, skinless chicken breasts in a bowl and coat them thoroughly with the pesto, allowing them to marinate for at least 30 minutes.

While the chicken marinates, chop 1 red bell pepper, 1 zucchini, and 1 cup of cherry tomatoes into bite-sized pieces.

Toss the vegetables in a bowl with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.

In the meantime, rinse 1 cup of quinoa under cold water and cook it according to package instructions, typically using 2 cups of water or broth for added flavor.

Once the chicken has marinated, heat a grill pan over medium-high heat and cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

To serve, place a generous scoop of quinoa on each plate, top with the roasted vegetables, and slice the grilled chicken to lay over the top.

Drizzle any remaining pesto over the chicken for an extra burst of flavor. Garnish with additional basil leaves if desired, and enjoy your colorful, nutritious meal!