Avocado Green Goddess Chicken Grain Bowls
Dairy free; includes vegan & gluten-free option
Servings
4
Servings
4
Ingredients
Chicken
  • 8 skin-on chicken thighs
  • 1Tbsp extra-virgin olive oil
  • 1Tbsp lemon juice
  • 1Tbsp honey
  • 1Tbsp low-sodium tamari
Avocado Green Goddess Sauce
  • 1/2cup oat milk or almond milkmore to thin as needed
  • 1cup packed avocado flesh
  • 1/4cup lemon juice
  • 1/2cup fresh cilantrotender stems included
  • 1/4cup Fresh mint leaves
  • 1/4cup fresh basil leaves
  • 3Tbsp fresh dill fronds
  • 3Tbsp minced chives
  • 2tsp honey
  • 1/2tsp fine-grain salt
  • 1/2 garlic clove, peeled
Grain bowls
  • 2cups cooked barley (not gluten free) or oat groats (gluten free)
  • 4cups shredded vegetables such as carrot, radicchio, and savoy cabbage
  • 4small (or 2 large) avocadospit removed, peeled, and sliced
  • Aleppo-style chilito taste
Instructions
  1. Add chicken to large bowl and mix with remaining chicken ingredients. Cover and refrigerate for at least 2 hours, or up to 2 days. Preheat oven to 425 F. Add chicken skin-side up to large baking sheet and roast for 25 to 35 minutes, until flesh is cooked through, juices run clear, and skin is crispy. Rest for 10 minutes before slicing.
  2. For sauce, add all ingredients to blender in the order listed and purée until smooth, thinning with additional oat milk until a pourable consistency is achieved. Store airtight in glass jar in refrigerator until ready to use.
  3. To assemble bowls, divide grains, vegetables, and sliced chicken among bowls. Top with sliced avocado, a generous drizzle of sauce, and sprinkle of chili, if using. Serve warm or chilled.
Recipe Notes

Try plant-based

Make this bowl vegan by marinating tofu or tempeh instead of chicken, and roast for 20 minutes less, lining baking sheet with parchment paper first.

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Per serving: 590 calories; 26 g protein; 39 g total fat (8 g sat. fat); 39 g total carbohydrates (6 g sugars, 13 g fiber); 681 mg sodium