Roasted Chicken and Broccoli Salad

Roasted Chicken and Broccoli Salad

Roasted Chicken and Broccoli Quinoa Salad

with Roasted Lemon Dressing

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
½ red quinoa/ rinsed
1 cup chicken broth
3 cups baby spinach
¾ cup toasted chopped walnuts
½ cup pomegranate seeds
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.

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