We never get tired of a good bowl. Here, it’s packed with detoxifying vegetables, whole grains, and skin-saving avocado two ways: in the dressing and in the bowl
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.
8 skin-on boneless chicken thighs
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) honey
1 Tbsp (15 mL) low-sodium tamari
Avocado Green Goddess Sauce
1/2 cup (125 mL) oat milk or almond milk, more to thin as needed
1 cup (250 mL) packed avocado flesh
1/4 cup (60 mL) lemon juice
1/2 cup (125 mL) fresh cilantro, tender stems included
1/4 cup (60 mL) fresh mint leaves
1/4 cup (60 mL) fresh basil leaves
3 Tbsp (45 mL) fresh dill fronds
2 Tbsp (30 mL) minced chives
2 tsp (10 mL) honey
1/2 tsp (2 mL) fine-grain salt
1/2 garlic clove
2 cups (500 mL) cooked barley (not gluten-free) or oat groats (gluten-free)
4 cups (1 L) shredded vegetables such as carrot, radicchio, and savoy cabbage
4 small or 2 large avocados, pit removed, peeled, and sliced
Aleppo-style chili, to taste (optional)
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 (220 C). 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.
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.
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.