Boil salted water, add the quinoa, and cook about 15 minutes until tender. Drain well in a fine mesh strainer.
Whisk the olive oil, lemon juice, Italian seasoning, garlic powder, and red pepper flakes in a large bowl with salt and pepper to taste. Add the chicken and toss to coat.
Sear the chicken in an oiled skillet over medium-high heat, 5-6 minutes per side, until it reaches 165°F inside. Rest 5 minutes, then slice.
Toss the tomatoes and zucchini in the leftover marinade bowl, then cook in the same pan over medium heat, 3-4 minutes, until the zucchini is tender and the tomatoes burst.
Stir the pesto into the drained quinoa.
Build the bowls with pesto quinoa, sliced chicken, and the vegetables. Finish with more pesto, basil, and parmesan.