In a large bowl, combine the basil pesto and dijon mustard.
Add the cubed chicken to the bowl, toss to coat, and cover with a tight-fitting lid. Marinate in the refrigerator for 30 minutes or up to 8 hours.
About 15 minutes before you're ready to cook the chicken, remove it from the refrigerator and uncover. Preheat the oven to 400° F and arrange the chicken on a baking sheet in a single layer. Cook the chicken for 12-15 minutes or until internal temperature has reached 165° F.
Power Bowls
Spread 1/4 cup of hummus over one side of the bowl. Begin layering the bowl with quinoa, pesto chicken, roasted red peppers, sprouts, and avocado. Garnish with a squeeze of lemon juice and fresh torn basil.
Notes
If you can't find lemon hummus, you can mix in fresh lemon juice and zest to plain hummus or substitute for another flavor like garlic or roasted red pepper.