Pesto Chicken and Tomatoes over Quinoa

Serves 4

1 cup Quinoa (dry)

1 pound Chicken Thighs (boneless, skinless)

1 cup Cherry Tomatoes (halved)

1 Tablespoon plus 2 teaspoons Pesto

4 cups Baby Spinach

Preheat the oven to 375F. Line a baking dish with parchment paper.

Cook the quinoa according to the package directions.

Toss the chicken thighs and cherry tomatoes with the pesto until well coated. Add the chicken and tomatoes to the baking dish and bake for 15 to 20 minutes or until the chicken is cooked through.

Divide the quinoa evenly between bowls and top with baby spinach. Serve the chicken thighs and cherry tomatoes over top of the spinach. Spoon residual sauce from the baking dish on top of each serving. Enjoy!

Notes

Refrigerate in an airtight container for up to three days. Cook the quinoa in chicken stock instead of water.

Chopped basil or parsley.

Fiber: 4 grams

Protein: 30 grams