Grilled Marinated Chicken Breast with Cranberry Couscous

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Grilled Marinated Chicken Breast with Cranberry Couscous
  • Prep Time: 20
  • Total Time: 60
  • Servings: 4
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About this Recipe

Berry infused couscous is a great side to this cranberry marinated chicken. Simple and flavourful, this is a delicious meal that will excite your taste buds

Ingredients

GRILLED CHICKEN:
2 Cloves garlic, minced
1 Small onion, minced
.25 cup (60 mL) Lemon juice
.5 cup (125 mL) Olive oil
.5 cup (125 mL) Cranberry cocktail
.25 tsp (1 mL) Ground coriander
1 tsp (5 mL) Dry mustard
1 tbsp (15 mL) Honey
.25 tsp (1 mL) Thyme
.25 tsp (1 mL) Cumin
4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
BERRY COUSCOUS:
4 cups (1 L) Chicken broth
1 cup (250 mL) Dried cranberries
.25 tsp (1 mL) Cumin
2 cups (500 mL) Uncooked couscous
3 tbsp (50 mL) Olive oil
3 tbsp (50 mL) White wine vinegar
4 Green onions, chopped

Directions

GRILLED CHICKEN:
COMBINE all marinade ingredients, except chicken, in a small bowl. Place chicken in large re-sealable plastic bag. Pour marinade over chicken and marinade at least four hours or overnight.

PREHEAT BBQ to medium high. Lightly coat the grill with non-stick cooking spray.

REMOVE chicken from marinade and discard marinade. Grill chicken for 8 to 10 minutes on each side or until internal temperature registers 165°F (74°C).

BERRY COUSCOUS:
COMBINE broth, cranberries, cumin and couscous in a medium saucepan. Bring to a boil.

REMOVE pan from heat and let stand for 10 minutes. Fluff with a fork. Drizzle with oil and vinegar. Add green onions. Season with salt and pepper. Stir and serve.

Notes

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