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Prep Time:35 minsTotal Time:35 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:8 cups
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(8 ounce) boneless, skinless chicken breast, trimmed4tablespoonsextra-virgin olive oil, divided⅛teaspoonsalt plus 1/4 teaspoon, divided2smalllemons, thinly sliced and seeded1cuplow-sodium chicken broth½cupquinoa8ouncesbroccoli with stems (about 1 medium head)¼cupred-wine vinegar1tablespoonDijon mustard2cupsarugula¾cupchopped walnuts, toasted½cupdried cranberries½cupchopped fresh mint
Cook Mode(Keep screen awake)
Ingredients
1(8 ounce) boneless, skinless chicken breast, trimmed
4tablespoonsextra-virgin olive oil, divided
⅛teaspoonsalt plus 1/4 teaspoon, divided
2smalllemons, thinly sliced and seeded
1cuplow-sodium chicken broth
½cupquinoa
8ouncesbroccoli with stems (about 1 medium head)
¼cupred-wine vinegar
1tablespoonDijon mustard
2cupsarugula
¾cupchopped walnuts, toasted
½cupdried cranberries
½cupchopped fresh mint
DirectionsPreheat oven to 425 degrees F.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.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.Cut broccoli florets from the stems. Trim, peel and thinly slice the stems and chop the florets into bite-size pieces.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.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.Originally appeared: EatingWell Magazine, November/December 2018
Directions
Preheat oven to 425 degrees F.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.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.Cut broccoli florets from the stems. Trim, peel and thinly slice the stems and chop the florets into bite-size pieces.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.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.
Preheat oven to 425 degrees F.
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.
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.
Cut broccoli florets from the stems. Trim, peel and thinly slice the stems and chop the florets into bite-size pieces.
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.
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.
Originally appeared: EatingWell Magazine, November/December 2018
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Nutrition Facts(per serving)481Calories27gFat43gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
