Chicken Quinoa Bowl

Ingredients:

Roasted Chicken Thighs

  • boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt

Quinoa

  • 3 cups low-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • 1-1/2 cups quinoa

Italian Dressing

  • 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

Toppings

  • 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
Directions:

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, 14-16 minutes. Slice 4 thighs. (Reserve 1 thigh for another use.)

To 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.)

To prepare dressing
Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Transfer 1 3/4 cups to a large mason jar and refrigerate for up to 1 week.)

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 dressing.

Note:

To make ahead: Prepare chicken and quinoa; refrigerate separately for up to 5 days. Prepare dressing; refrigerate for up to 1 week.

Nutrition:

Serving size: 2 cups
753 calories; 34.4g Protein; 43.3g Carbohydrates; 10.3 Dietary Fiber; 4.9g Sugars; 50g Fat; 8g Saturated Fat; 75.5mg Cholesterol; 489.8mg Sodium

Recipe source: https://www.eatingwell.com/recipe/275091/chicken-quinoa-buddha-bowls/