Tomato-Topped Chicken, Spicy Quinoa and Pan-fried Zucchini

This was a super tasty meal that I will definitely make again. Pair it with whatever stir-fried or steamed veggies you like.

Ingredients
2 chicken breasts
pepper to taste
1/2 tsp dried basil
1 1/2 tbsp bread crumbs
1 tsp Parmesan cheese
2 slices of tomato (large tomato) about 1/4 inch thick
2 tsp Italian or Greek salad dressing
1 1/2 cups quinoa
1 1/2 cups broth (I used chicken)
1 tsp red chili flakes
1/2 tsp garlic powder
handful of frozen peas (optional)
1 small zucchini
about 2 tbsp olive oil

Directions
Preheat oven to 375 F.

With paper towel, pat chicken dry. Season with pepper and a tsp each of olive oil. Place chicken breasts into a foil-lined baking pan that is pre-sprayed with cooking oil. Bake for 25 minutes.

Remove chicken from oven. Spoon salad dressing over top of chicken. In a small bowl, mix together Parmesan, basil, and breadcrumbs. Top each with a tomato slice followed by breadcrumb mixture.

Place chicken back in oven to cook for an additional 20 minutes, or until chicken is no longer pink in the middle.

Meanwhile, pour quinoa, broth, chili flakes, and garlic powder into a medium pot over medium-high heat until it reaches a boil. Turn heat down to low, cover, and cook for 12-15 minutes, or until liquid is absorbed. Once done, remove from heat. Add peas, stir, and set aside until serving the meal.

Add a tbsp of oil into a small non-stick skillet over medium heat. Once pan is hot, add zucchini and fry for about 5-8 minutes, or until slightly tender.