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.
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
- 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