Ingredients
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1 (8 ounce) boneless, skinless chicken breast, trimmed
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4 tablespoons extra-virgin olive oil, divided
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⅛ teaspoon salt plus 1/4 teaspoon, divided
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2 small lemons, thinly sliced and seeded
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1 cup low-sodium chicken broth
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½ cup quinoa
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8 ounces broccoli with stems (about 1 medium head)
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¼ cup red-wine vinegar
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1 tablespoon Dijon mustard
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2 cups arugula
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¾ cup chopped walnuts, toasted
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½ cup dried cranberries
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½ cup chopped fresh mint
Directions
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Preheat oven to 425 degrees F.
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Place chicken on one side of a rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast for 10 minutes. Place lemon slices on the other side of the baking sheet. Roast, turning once, until an instant-read thermometer inserted into the thickest part of the chicken reaches 160 degrees F and the lemons are browned, 7 to 9 minutes more.
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Meanwhile, bring broth and quinoa to a boil in a small saucepan. Reduce heat to maintain a simmer, cover and cook until the liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
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Cut broccoli florets from the stems. Trim, peel and thinly slice the stems and chop the florets into bite-size pieces.
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Chop half of the lemon slices. Combine in a large bowl with vinegar, mustard and the remaining 3 tablespoons oil and 1/4 teaspoon salt.
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Shred the chicken. Add the chicken, the remaining lemon slices, the broccoli, the quinoa, arugula, walnuts, cranberries and mint to the dressing; toss to combine.
