Instructions

1. Preheat the oven to 390F and line a baking sheet with parchment paper.
   
   
2. Add the diced bell pepper, broccoli and zucchini to one side of the baking sheet with a little space between them, and drizzle with olive oil. Optionally sprinkle with Italian seasoning.
   
   
3. Place the chicken breasts on the other side of the baking sheet, drizzle over the olive oil and sprinkle on the sweet paprika, garlic powder, salt and black pepper. Rub the seasoning into both sides of the chicken.
   
   
4. Bake the chicken and vegetables for 18-20 minutes, or to an internal temperature of 165F at the deepest part of the chicken breasts using a meat thermometer. Cook time will vary depending on the size of the chicken breasts. Once cool enough to handle, slice the chicken breasts into half inch thick pieces.
   
   
5. While the chicken and vegetables are cooking, cook the quinoa according to packet instructions. Use a fork to fluff up the 'grains'.
   
   
6. Add the quinoa and vegetables to your serving bowl and stir through the pesto. Place the sliced chicken pieces on top, drizzle a little more pesto over the chicken and garnish with fresh basil leaves.
   
   

Not all foods are created equal.
Eat well. Stay awesome!