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

average rating is 3 out of 5, based on 150 votes
  • Garnish with fresh parsley or mint for a burst of color. 

  • Pair with a refreshing side salad for added fiber. 




Prep Time


Total Time







SozaWeightLoss LowCarbRecipes HighProteinDiet HealthyEating WeightLossJourney DiabetesFriendly QuinoaRecipes GrilledChicken NutrientRich


  • 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


  1. Preheat the grill:

    • Preheat your grill to medium-high heat.

  2. 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.

  3. 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).

  4. Prepare the quinoa:

    • Rinse the quinoa under cold water. Cook according to package instructions, using chicken or vegetable broth for added flavor.

  5. 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.

  6. 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.

  7. Serve:

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


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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