Ingredients

• 2 teaspoons pesto
• 0.25 teaspoons garlic powder
• 1 pound boneless chicken breasts
• 2 teaspoons olive oil
• 0.13 teaspoons crushed red pepper flakes
• 0.13 teaspoons salt
• 0.13 teaspoons ground black pepper
• 1 zucchini
• nonstick cooking spray
• 2 cups cooked quinoa , see Note
• 10 basils leaves
• 1 cup grape tomatoes
• 0.25 cups feta cheese

Instructions

1. 1 Mix together pesto and garlic powder in a bowl. Add chicken to bowl and stir until evenly coated.
2. 2 In a separate bowl mix together olive oil, pepper flakes, salt, and black pepper. Add zucchini to the bowl and stir until evenly coated.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
4. 4 Lightly spray air fryer with nonstick spray. Place chicken on one side, and place seasoned zucchini on the other side.
5. 5 Fry in the preheated air fryer until an instant-read thermometer inserted into the center of chicken reads 165 degrees F (74 degrees C), about 10 minutes.
6. 6 Mix cooked quinoa and chopped basil leaves together.
7. 7 In a bowl place 1 cup quinoa, ½ cup chopped tomatoes, half the chicken breasts, and half the zucchini spears. Top each bowl with half the feta cheese and serve.

Nutrition per serving