Even better, the chicken and lemons roast on one sheet pan, making cleanup a breeze.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
