This Pesto Chicken Quinoa Bowl is a quick and easy weeknight meal. It's ready in less than 30 minutes and is filled with all those delicious summer flavors.
Rinse the quinoa under cold water and drain well. Bring broth and quinoa to a boil in a small saucepan. Lower the heat and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
Meanwhile, arrange the cherry tomato halves on one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Season the chicken with garlic powder, salt, and pepper. Place on the other half of the prepared baking sheet. Bake for 15 minutes or until chicken is cooked through. Transfer the chicken to a cutting board and cut into slices.