Heat oven to 425°F and add chicken. Bake for 2 minutes, then add the vegetables. Roast at 425°F for 22-24 more minutes, or until chicken reaches internal temp of 165°F and veggies are roasted to your liking.
Make the dressing. Blend the avocado, water, lemon juice, apple cider vinegar, parsley, basil, chives, garlic, salt, and pepper until smooth. Add more water as needed to reach your preferred consistency.
Assemble the salads. Divide the chicken, roasted sweet potato, and broccoli among 4 containers.
Add the toppings. Add ¼ can of rinsed chickpeas, ½ cup shredded carrots, and 2 tbsp slivered almonds to each container.
Serve. Drizzle with green goddess dressing when ready to eat.
