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
Directions
Preheat oven to 400ºF. Line a large rimmed baking sheet with foil. Combine Italian seasoning, garlic, salt, pepper and crushed red pepper in a small bowl.
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.
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 2 forks.
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.
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 6 bowls. Top evenly with the shredded chicken; garnish with basil, if desired How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
