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, 1/4 cup of pine nuts, 1/2 cup of grated Parmesan cheese, 2 cloves of garlic, and 1/2 cup of olive oil.

Blend until smooth to create a zesty pesto. In a bowl, coat 2 boneless, skinless chicken breasts with 1/2 cup of the pesto, ensuring they are well covered.

Let the chicken marinate for at least 30 minutes for maximum flavor. While the chicken marinates, prepare the vegetables by chopping 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 to taste. Spread the vegetables on a baking sheet lined with parchment paper.

After the chicken has marinated, place it on another baking sheet. Roast both the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

While the chicken and vegetables are roasting, rinse 1 cup of quinoa under cold water. In a saucepan, combine the quinoa with 2 cups of vegetable broth and bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Once everything is cooked, serve the chicken sliced on a bed of quinoa, topped with the roasted vegetables.

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