-
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
-
¼ teaspoon salt
-
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
-
½ teaspoon ground pepper
-
1 ¾ cups extra-virgin olive oil
-
1 (15 ounce) can chickpeas, rinsed
-
1 medium avocado, sliced
-
6 medium radishes, thinly sliced
-
1 cup sprouts or shoots
-
¼ cup toasted seeds or chopped nuts
Chicken Avocado & Quinoa Bowls with Herb Dressing
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.
Nutrition Information
275
Calories
31g
Carbohydrates
24g
Protein
596mg
Potassium
3g
Fiber
14g
Sugar
You May Also Like
One Skillet Salmon with Fennel & Sun Dried Tomato Couscous
Sun-dried tomato pesto and lemon do double duty to season both the salmon and the couscous in this h...
Lemon Chicken Pasta
In this easy lemon chicken pasta recipe, we love the combination of lemon zest and toasted breadcrum...
25 Minute Chicken & Veggie Enchiladas
These chicken enchiladas are great for using up any veggies you have lingering in your fridge. Our c...