Healthy Recipes Ingredients Meat & Poultry Chicken Quinoa, Chicken & Broccoli Salad with Roasted Lemon Dressing 4.0 (5) 4 Reviews Roasting lemons mellows their tartness and creates a layer of caramelized flavor that pairs well with the raw broccoli and savory quinoa in this healthy chicken dinner salad. Even better, the chicken and lemons roast on one sheet pan, making cleanup a breeze. By Julia Clancy Julia Clancy As lead recipe developer for EatingWell, Julia Clancy developed and tested recipes contributed by featured chefs and content creators as well as developing original recipes, two of which were featured as cover recipes. She wrote and edited all types of content for EatingWell and managed their library of cookbooks and other publications. EatingWell's Editorial Guidelines Updated on April 18, 2024 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 35 mins Total Time: 35 mins Servings: 4 Yield: 8 cups Nutrition Profile: Dairy-Free Healthy Aging Healthy Immunity Soy-Free High-Fiber Egg-Free Gluten-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 (8 ounce) boneless, skinless chicken breast, trimmed 4 tablespoons extra-virgin olive oil, divided ⅛ teaspoon salt plus 1/4 teaspoon, divided 2 small lemons, thinly sliced and seeded 1 cup low-sodium chicken broth ½ cup quinoa 8 ounces broccoli with stems (about 1 medium head) ¼ cup red-wine vinegar 1 tablespoon Dijon mustard 2 cups arugula ¾ cup chopped walnuts, toasted ½ cup dried cranberries ½ cup chopped fresh mint 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. Originally appeared: EatingWell Magazine, November/December 2018 Rate It Print Nutrition Facts (per serving) 481 Calories 27g Fat 43g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 cups Calories 481 % Daily Value * Total Carbohydrate 43g 16% Dietary Fiber 8g 28% Total Sugars 19g Added Sugars 12g 24% Protein 22g 43% Total Fat 27g 34% Saturated Fat 3g 16% Cholesterol 31mg 10% Vitamin A 1070IU 21% Vitamin C 63mg 70% Folate 66mcg 17% Sodium 366mg 16% Calcium 140mg 11% Iron 3mg 18% Magnesium 83mg 20% Potassium 585mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * 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.