1 large chicken breast, cut into 1 inch cubes

1 cup quinoa, rinsed

2 cups chicken stock

1 large head of broccoli, florets removed, chopped small

1/4 cup olive oil, plus extra for the broccoli and chicken

1 Tbsp dijon mustard

2 Tbsp honey

Juice from 1/2 lemon

1 clove garlic, minced

2 handfuls chopped almonds (toasted if you prefer for extra flavor)

​Salt and pepper

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Preheat the oven to 425 degrees. Line a baking sheet with foil. Toss the broccoli in 1 Tbsp of olive oil then spread evenly over the baking sheet. Season with salt and pepper. Roast for 20-30 minutes or until fork-tender.  

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While the broccoli is roasting, make the chicken and quinoa.

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​For the quinoa, place the rinsed quinoa and chicken stock in a medium pot, and bring to a boil. Reduce the heat to low, cover and simmer until all the liquid is absorbed, approximately 15 minutes. Season with salt and pepper. 

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While the quinoa is cooking, heat 1 tablespoon of olive oil in a pan over medium heat. Add the chicken, tossing to fully coat with the oil. Season with a little salt and pepper. Continue cooking, stirring frequently, until the chicken is fully cooked, approximately 10-12 minutes. Remove from the heat and let cool.

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At one point, you probably have three separate things cooking! Relax, this isn't that hard.

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For the dressing, whisk together the 1/4 cup olive oil, dijon mustard, honey, garlic and lemon juice. In a large bowl, combine the quinoa, chicken, broccoli and almonds. Once it is mostly combined, drizzle it all over with the dressing. Stir once again to fully distribute everything. Serve warm or cold...either way it's delicious!

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