![6895191.jpg](https://cdn.statically.io/img/www.eatingwell.com/thmb/SYjiCpCD682Ee2gK1l_nHN9AcDc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6895191-6f2449fd79874b1da2b6102c6c7fecb8.jpg)
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
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 to 16 minutes. Slice 4 thighs. (Reserve 1 thigh for another use.)
-
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 (per serving)
753 | Calories |
50g | Fat |
43g | Carbs |
34g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Serving Size 2 cups | |
Calories 753 | |
% Daily Value * | |
Total Carbohydrate 43g | 16% |
Dietary Fiber 10g | 37% |
Total Sugars 5g | |
Protein 34g | 69% |
Total Fat 50g | 64% |
Saturated Fat 8g | 40% |
Cholesterol 76mg | 25% |
Vitamin A 160IU | 3% |
Vitamin C 7mg | 8% |
Folate 156mcg | 39% |
Sodium 490mg | 21% |
Calcium 74mg | 6% |
Iron 4mg | 24% |
Magnesium 129mg | 31% |
Potassium 836mg | 18% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.