1mediumhead of broccoli or 8 oz bag of frozen broccoli
¼cupred-wine vinegar
1tbspdijon mustard
2cups fresh baby spinach
¾cupschopped walnuts
½cupdried cranberries
Instructions
Preheat oven to 425°. Place chicken on one side of a rimmed baking sheet. Drizzle with 1 tbsp oil and sprinkle with ⅛ tsp of salt. Roast for 10 minutes.
Place sliced lemons on other side of baking sheet. Roast, turning once for 15 minutes or until inside temp of chicken reads 165°.
Meanwhile, in a small pot, add your broth and quinoa. Follow package directions for cooking.
If you are cooking your broccoli, using fresh broccoli, chop up into bite sized pieces. Add your chopped broccoli to a steamer basket. Add enough water to a pot to come up to about 1 inch. Bring to a boil over medium heat. When water is boiling, carefully add your steamer basket with the broccoli into the pot and steam for 5 minutes. Once done, remove from heat and place in a bowl and keep warm. Or, to cut corners toss a bag of broccoli into the microwave.
Chop up half of the lemon slices. Combine in a large bowl with vinegar, mustard, and remaining 3 tbsp oil and ¼ tsp of salt. Shred chicken using 2 forks and add chicken, lemon, broccoli, spinach, walnuts, and cranberries to the dressing and toss to combine. Drizzle with more dressing before serving; if desired.
Notes
How can my kids help? Have them help you make the dressing and teach them how to shred chicken using 2 forks :)