EatingWell: Fill up on this delicious, healthy bowl

This pesto chicken quinoa bowl is packed with herbs from the basil pesto and the Italian spice mix and gets a slight kick of heat from the red pepper. If you enjoy the flavor profile, this dish can also be made with orzo in place of quinoa.

Pesto Chicken Quinoa Bowls

Serves 6

Active Time: 15 minutes

Total Time: 1 hour

1 tablespoon Italian seasoning

3 cloves garlic, minced

1 1/4 teaspoons salt

3/4 teaspoon ground pepper

1/2 teaspoon dried red pepper flakes

1 1/2 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 3/4 cups water

1 cup white quinoa

1/2 cup prepared basil pesto

Thinly sliced fresh basil for garnish

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

2. Toss chicken, zucchini, tomatoes, oil and the Italian seasoning mixture together in a large bowl until evenly coated. Arrange chicken and vegetables in a single layer on the prepared baking sheet.

3. Roast until the zucchini is tender, the tomatoes start to burst and an instant-read thermometer inserted into the thickest part of the chicken registers 165 F, about 20 minutes. Remove from oven; let cool for about 10 minutes. Transfer the chicken to a plate and shred, using two forks.

4. Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until the liquid is absorbed, 12 to 15 minutes. Remove from heat; let stand for 5 minutes. Fluff with a fork.

5. Transfer the cooked quinoa and the roasted vegetables (with any juices from the baking sheet) to a large bowl. Add pesto; gently fold together until well combined. Divide the mixture among six bowls. Top evenly with the shredded chicken; garnish with basil, if desired.

Recipe nutrition per serving: 327 Calories, Total Fat: 21 g, Saturated Fat: 4 g, Cholesterol: 104 mg, Carbohydrates: 15 g, Fiber: 3 g, Total Sugars: 4 g, Protein: 23 g, Sodium: 783 mg, Vitamin A: 998 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)