CHICKEN & QUINOA BUDDHA BOWLS

Arrange the toppings individually on these protein-packed Buddha bowls so each bite has a contrasting taste and texture. 

 

MAKES 4 SERVING/ TOTAL TIME 30 MINUTES

INGREDIENTS

Roasted Chicken Thighs

5 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 ½ 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

METHOD

STEP 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. 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. 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.

 

Nutrition Value

753 Kcal,

50g fat,

8g saturated fat,

10.3g fiber,

34.4g protein,

43.3g carbs