Spread on a large rimmed baking sheet and roast for 15 minutes.
Meanwhile, add chicken and 1 tablespoon mustard to the bowl; toss to coat.
When the vegetables have roasted for 15 minutes, remove from the oven and stir.
Add the chicken to the pan.
Remove from the oven and let cool.
When the chicken has cooled, shred it and place in the bowl with the dressing.
Add baby greens, quinoa and the roasted vegetables.
Toss with the dressing and sprinkle with sunflower seeds.
Tips
To make ahead: Prepare through Step 3 up to 2 days ahead.
Refrigerate vegetables, chicken and dressing separately.
Toss just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
