Grilled chicken breast with quinoa and a festive cranberry-orange glaze, served with roasted asparagus

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.

Serve:

• Plate the grilled chicken on a bed of quinoa, drizzle with the cranberry-orange glaze, and serve with roasted asparagus on the side.