First, preheat oven to 375°F and spray a baking sheet with nonstick cooking spray.

Prep chicken by placing chicken breast into a gallon-size bag and pouring on pesto. Close bag and give your chicken a good shake, making sure it's covered in pesto. Place in the refrigerator for 30 minutes to marinate (option to do this the night before and let sit for 12-24 hours).

Once marinated, transfer chicken breast to baking sheet. Make sure you put all that excess pesto on top of the chicken breast. Bake at 375°F for about 20-25 minutes depending on the size of your breasts.

Remove from oven, let cool, and slice into cubes.

Prepare asparagus by placing spears on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Bake at 375°F for about 10-12 minutes. Make sure you don't overcook your asparagus, no one likes mushy spears!

Place quinoa and water into a medium pot. Bring to a boil. Then, cover and turn heat down to low. Let simmer for about 20 minutes or until all liquid has absorbed.

Begin by slicing cherry tomatoes in half. Place them into a medium-size bowl.

Add in mozzarella pearls, olive oil, balsamic vinegar, sliced onion, salt, and pepper.

Mix and set aside.

This recipe serves 4, so separate everything out into 4 portions.

Serve with more fresh pesto on top of the chicken, toasted pine nuts on top of the asparagus, and a sprinkle of parmesan on top of the entire thing.