Recipes
Chicken Avocado & Quinoa Bowls with Herb Dressing
- Dinner
Arrange the toppings individually on these protein-packed grain bowls so each bite has a contrasting taste and texture. Make big batches of the salad dressing, quinoa and roasted chicken thighs and you'll have healthy meal-prep lunches or dinners for days. Though the chicken thighs take just 15 minutes to prep, you can also make the salads with leftover chicken or store-bought cooked chicken to make prep even faster.
Ingredients
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5 boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
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½ teaspoon ground pepper
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¼ teaspoon salt
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3 cups low-sodium chicken broth
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1 tablespoon extra-virgin olive oil
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¼ teaspoon salt
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1 ½ cups quinoa
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¾ cup red-wine vinegar
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5 tablespoons water
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1 ½ tablespoons sugar
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1 tablespoon Dijon mustard
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1 large clove garlic
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2 teaspoons dried basil
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2 teaspoons dried oregano
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½ teaspoon salt
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½ teaspoon ground pepper
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1 ¾ cups extra-virgin olive oil
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1 (15 ounce) can chickpeas, rinsed
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1 medium avocado, sliced
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6 medium radishes, thinly sliced
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1 cup sprouts or shoots
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¼ cup toasted seeds or chopped nuts
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