Arrange the toppings individually on these protein-packed Buddha 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. Source: EatingWell Magazine, September 2019

Katie Webster
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Ingredients

Roasted Chicken Thighs
Quinoa
Italian Dressing
Toppings

Directions

Instructions Checklist
  • 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.)

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  • 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.)

  • 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.

Tips

To make ahead: Prepare chicken (Step 1) and quinoa (Step 2); refrigerate separately for up to 5 days. Prepare dressing (Step 3); refrigerate for up to 1 week.

Nutrition Facts

753 calories; total fat 50g 77% DV; saturated fat 8g; cholesterol 76mg 25% DV; sodium 490mg 20% DV; potassium 836mg 23% DV; carbohydrates 43.3g 14% DV; fiber 10.3g 41% DV; sugar 5g; protein 34.4g 69% DV; exchange other carbs 3; vitamin a iu 160IU; vitamin c 7mg; folate 156mcg; calcium 74mg; iron 4mg; magnesium 129mg.

Reviews (1)

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Rating: 5 stars
12/17/2019
I used leftover Thanksgiving turkey. The bowls are delicious! Read More