Serves 4

2 chicken breasts

2 tbsp. Olive Oil

kosher salt and pepper

2 lemons, sliced thin

2 cups bite size sliced broccoli with stems

3 garlic cloves thinly sliced

¼ tsp. red pepper flakes

Quinoa

½ red quinoa/ rinsed

1 cup chicken broth

Salad

3 cups baby spinach

¾ cup toasted chopped walnuts

½ cup pomegranate seeds

Dressing

¼ cup red-wine vinegar

3-4 tbsp. Olive oil

1 tbsp. Dijon mustard

¼ tsp sea salt

Preheat oven to 425 degrees on Convection Roast

Place the chicken breasts on one side of baking sheet, drizzle with olive oil and salt and pepper. Roast for 10 minutes

Toss the broccoli and garlic with olive oil, red pepper flakes and salt and pepper and add the lemon slices and broccoli to the other side of the pan, roast turning once until the chicken reads 155 degrees. Approx. 7-9 additional minutes

While the chicken is roasting rinse the quinoa and add chicken stock, bring to boil and then reduce heat and simmer until liquid is absorbed, approx.15 minutes. Remove from head and let stand covered for approx. 10 minutes.

Mix dressing in a separate bowl and emulsify, toss some of the dressing with spinach.  

Top spinach with quinoa, broccoli and lemon slices, garnish with walnuts and pomegranate seeds, drizzle with additional dressing if desired.