This hearty dish features a bright and complex romesco sauce, made with roasted red peppers and sun-dried tomatoes, which is cascaded over a juicy chicken breast seasoned with thyme and garlic. It’s placed atop a base of quinoa tossed in a luscious spinach and basil pesto and garnished with smoked paprika-seasoned cherry tomatoes. On the side there’s roasted zucchini and carrots that are seasoned with fragrant rosemary.

Ingredients: chicken breast, zucchini, tricolor quinoa (white quinoa, red quinoa, black quinoa), cherry tomatoes, fire roasted red peppers (roasted peppers, water, sea salt, citric acid), roasted garlic oil (olive oil, garlic), carrots, spinach, water, red wine vinegar, almonds, olive oil, sea salt, sun-dried tomatoes (sun-dried tomatoes, salt), green onions, shredded asiago cheese (pasteurized cow’s milk, cheese cultures, salt, enzymes), natamycin (a natural mold inhibitor)), basil, granulated onion, garlic, parsley, granulated garlic, rosemary, grated parmesan cheese ((parmesan cheese (pasteurized cow’s milk, cheese culture, salt, enzymes), water, milk protein, modified food starch, palm oil blend, salt, disodium phosphate, citric acid, xanthan gum), and calcium propionate (preservative)), dried thyme, smoked paprika, cayenne pepper, smoked black pepper (pepper, smoke flavor), crushed red pepper flakes