Slice the red onion into thin strips, less than ¼” thick. Add this to a heat proof bowl or jar.

In a small pot, add the white wine vinegar, water, sugar, and salt. Bring this to a simmer, then remove from the heat and pour over the sliced onions.

Add a few ice cubes and let this sit for 30 minutes.

Preheat the oven to 400F.

Butterfly or thinly slice the chicken breasts and marinate. Add to a baking sheet and toast for 15 minutes at 400F.

Prep all the vegetables and garnishes. Chop the romaine, prep the broccoli, chop the cilantro (for the lime), and dice the avocado and apple. If you plan on making the pickled red onions, slice these as well.

Add the broccoli onto a baking sheet, toss with oil, kosher salt, and black pepper, and roast at 400F for 15 minutes.

Make the grains. Add the rice, quinoa, and salt to a small 2 qt pot. Toast for 30 seconds, then add the 1.25 cups of water (I don’t rinse my rice in this case – the toasting will help with the starch). Bring up to boil, then cover and reduce to a simmer. Cook for 20 minutes on low heat. After 20 minutes, turn off the heat and let sit for 10 minutes. Once finished, gently fold in the chopped cilantro, lime zest, and lime juice

Make the dressing by combining all the ingredients in a food processor or blender. Blend until smooth, taste and adjust for seasoning as desired, and set aside.

Assemble the bowl by adding a bed of romaine and arugula to a bowl. Add some of the green goddess dressing then top with the cilantro lime quinoa rice, chicken, avocado, roasted broccoli, apples, pickled red onions, and tortilla chips. Add some more dressing, and serve!