Grilled Chicken with Cranberry Sauce & Quinoa

grilled chicken cranberries sauce



  • 1/2 cup dried cranberries + a handful to mix with the Quinoa
  • 1/2 balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Worcestershire sauce
  • 1 clove garlic peeled
  • Salt and pepper
  • 1 chicken breast
  • 1.2 cup Quinoa


  • Place the chicken breast on a pan over medium high heat after seasoning it with lemon juice, basil, and salt and pepper. Grill each side for about 5-10 minutes. When it’s full cooked, keep aside.
  • Use a food processor to pulse together the cranberries, honey, Worcestershire sauce, garlic, and the salt and pepper.
  • Bring to simmer over medium high heat for about 10 minutes. Pour the sauce on top of the grilled chicken breast.
  • Add 1/2 cup of quinoa to 1 cup of boiling water, cover, simmer over low heat for about 15-20 minutes. After letting it cool down, add 1 tbsp of balsamic vinegar along with a handful of dried cranberries.


This dish was inspired by Lynn El Bizri, a wonderful cook and a fellow Fitness enthusiast. For more recipes, check out her Facebook Page below:

Bon Appétit !

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