Your Feedback is Appreciated
Grilled chicken breast with quinoa and a festive cranberry-orange glaze, served with roasted asparagus
Garnish with fresh parsley or mint for a burst of color.
Pair with a refreshing side salad for added fiber.
4 boneless, skinless chicken breasts
1 cup quinoa (organic, if available)
1 bunch fresh asparagus
1 cup fresh cranberries
Zest and juice of 1 orange
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey or a sugar substitute for diabetics
Salt and pepper to taste
Preheat the grill:
Preheat your grill to medium-high heat.
Marinate the chicken:
Season the chicken breasts with salt and pepper.
In a bowl, mix olive oil, balsamic vinegar, and orange zest. Brush the mixture onto the chicken breasts.
Grill the chicken:
Grill the chicken for 6-8 minutes per side or until fully cooked, reaching an internal temperature of 165°F (74°C).
Prepare the quinoa:
Rinse the quinoa under cold water. Cook according to package instructions, using chicken or vegetable broth for added flavor.
Roast the asparagus:
Trim the ends of the asparagus and place them on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 12-15 minutes.
Make the cranberry-orange glaze:
In a saucepan, combine fresh cranberries, orange juice, and honey. Simmer until the cranberries burst and the mixture thickens slightly.
Plate the grilled chicken on a bed of quinoa, drizzle with the cranberry-orange glaze, and serve with roasted asparagus on the side.
LEAVE A COMMENT
98% would recommend