Roasted fennel and red quinoa salad chicken arugulatomatoSherry vinaigrette

Ingredients

• 1 Fennel bulb
• 1 pound Skinless chicken breast
• 2 cups Red quinoa
• 2 handfuls Baby arugula
• 1 cup Medium diced tomatoes
• 1 tablespoon Sherry wine vinegar
• 1 teaspoon Extra virgin olive oil
• 1 tablespoon Cannoli oil
• 3 cups Low sodium chicken stock
• 1 pinch Salt
• 1 pinch Fresh ground pepper

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