Chicken, Avocado & Quinoa Bowls with Herb Dressing

Name: Chicken, Avocado & Quinoa Bowls with Herb Dressing
Cook time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 5 boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed; ½ teaspoon ground pepper; ¼ teaspoon salt; 3 cups low-sodium chicken broth; 1 tablespoon extra-virgin olive oil; 1 ½ cups quinoa; ¾ cup red-wine vinegar; 5 tablespoons water; 1 ½ tablespoons sugar; 1 tablespoon Dijon mustard; 1 large clove garlic; 2 teaspoons dried basil; 2 teaspoons dried oregano; ½ teaspoon salt; 1 ¾ cups extra-virgin olive oil; 1 (15 ounce) can chickpeas, rinsed; 1 avocado, sliced; 6 radishes, thinly sliced; 1 cup sprouts or shoots; ¼ cup toasted seeds or chopped nuts

Instructions

Cook:30min

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.

Updated at: Fri, 08 Nov 2024 21:15:48 GMT