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Chicken, Avocado & Quinoa Bowls with Herb Dressing
Ingredients
  • Roasted Chicken Thighs
  • 5 boneless, skinless chicken thighs (about 1 ¼ 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
  • 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
Steps
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