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Chicken and Quinoa Bliss Bowl with Avocado Dressing

This bowl is loaded with textures. The avocado lime dressing adds a gorgeous citrus flavor.

Serves: 2Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 2

Ingredients

  • 1 medium sweet potato
  • 1 Tbsp. avocado oil
  • ½ tsp. freshly ground black pepper
  • 1 tsp. kosher salt, divided
  • 1 cup quinoa
  • 2 cups chicken broth
  • 1 large avocado
  • 2 Tbsp. lime juice
  • ¼ cup roughly chopped radicchio
  • 1 cup diced rotisserie chicken
  • 1 cup arugula
  • ¼ small red onion, peeled and thinly sliced

Directions

  • Preheat oven to 400°F. Peel the sweet potato and cut into ½" cubes. On a large baking sheet, toss with avocado oil and season with pepper and ½ teaspoon salt. Bake for 20 minutes, flipping halfway through. Remove from oven and set aside.
  • Wash quinoa in a fine mesh strainer. Place in a medium saucepan with chicken broth. Bring to a simmer over medium heat, and cover. Reduce heat to medium-low, and simmer for 15 minutes. Turn the heat off, and let steam for 15 minutes. Fluff with a fork. Reserve.
  • Halve the avocado, and remove the seed. Spoon the avocado flesh into a mini-food processor or blender, and process with lime juice and remaining salt. If it’s too thick, add water to get desired consistency.
  • Place roasted potatoes, quinoa, radicchio, rotisserie chicken, arugula, and onion in a bowl. Drizzle avocado dressing over the ingredients.

Recipe Information

Serves: 2

Ingredients

  • 1 medium sweet potato
  • 1 Tbsp. avocado oil
  • ½ tsp. freshly ground black pepper
  • 1 tsp. kosher salt, divided
  • 1 cup quinoa
  • 2 cups chicken broth
  • 1 large avocado
  • 2 Tbsp. lime juice
  • ¼ cup roughly chopped radicchio
  • 1 cup diced rotisserie chicken
  • 1 cup arugula
  • ¼ small red onion, peeled and thinly sliced

Directions

  • Preheat oven to 400°F. Peel the sweet potato and cut into ½" cubes. On a large baking sheet, toss with avocado oil and season with pepper and ½ teaspoon salt. Bake for 20 minutes, flipping halfway through. Remove from oven and set aside.
  • Wash quinoa in a fine mesh strainer. Place in a medium saucepan with chicken broth. Bring to a simmer over medium heat, and cover. Reduce heat to medium-low, and simmer for 15 minutes. Turn the heat off, and let steam for 15 minutes. Fluff with a fork. Reserve.
  • Halve the avocado, and remove the seed. Spoon the avocado flesh into a mini-food processor or blender, and process with lime juice and remaining salt. If it’s too thick, add water to get desired consistency.
  • Place roasted potatoes, quinoa, radicchio, rotisserie chicken, arugula, and onion in a bowl. Drizzle avocado dressing over the ingredients.

Nutrition Information

Nutrition Information
Amount per serving
Calories500
Total Fat26g
Saturated Fat4g
Cholesterol65mg
Sodium2090mg
Total Carbohydrate45g
Dietary Fiber12g
Sugars6g
Protein26g