If you enjoy the flavor profile, this dish can also be made with orzo in place of quinoa.
Line a large rimmed baking sheet with foil.
Combine Italian seasoning, garlic, salt, pepper and crushed red pepper in a small bowl.
Arrange chicken and vegetables in a single layer on the prepared baking sheet.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
