Chicken, Avocado & Quinoa Bowls with Herb Dressing (eatingwell.com)

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.

Rating: None

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
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 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
• 1 Italian Dressing

Preparation steps

1. To prepare chicken: Preheat oven to 425 degrees F. Place chicken on a baking sheet. Sprinkle with 1/2 teaspoon ground pepper and 1/4 teaspoon salt. Roast the chicken until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes. Slice 4 thighs. (Reserve 1 thigh for another use.)
2. Meanwhile, prepare quinoa: Combine broth, 1 tablespoon oil and 1/4 teaspoon salt in a large saucepan. Bring to a simmer over high heat. Stir in quinoa and return to a simmer. Reduce heat and simmer until the quinoa has absorbed all the liquid and the grains have burst, 15 to 20 minutes. Remove from heat, cover and let stand for 5 minutes. (Reserve 2 cups for another use.)
3. To assemble bowls: Divide 3 cups quinoa among 4 large shallow bowls. Top with the chicken, chickpeas, avocado, radishes and sprouts (or shoots); sprinkle with seeds (or nuts). Drizzle with 3/4 cup Italian dressing.

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