We interrupt this regularly scheduled study session to bring you this easy chicken dish! But seriously guys, this dual degree grad school crap is already working me over and I’m not even a full month in. So I’ll be brief here…chicken / lemon / asparagus / quinoa / meal prep. Got it?
I love these glass containers! I feel better eating out of them than plastic and the lids are ventable to make microwaving easy. And don’t forget the sauce cups 🙂
Lemon Dill Chicken with Asparagus and Quinoa
- 1 lb chicken breast raw
- 1 bunch asparagus trimmed
- 2/3 cup dry tri-color quinoa cooked according to package directions
- 1/2 cup plain non-fat Greek yogurt
- 2 lemons zested and juiced
- 1 tbsp olive oil
- 2 tsp fresh dill chopped
- 1 tsp salt
- 1/2 tsp pepper
Whisk 1/2 of the lemon juice, 1/2 of the lemon zest, 1 tbsp olive oil, 1 tsp dill, 1/2 tsp salt and 1/4 tsp black pepper together. Pour over chicken and marinate at least one hour.
Whisk Greek yogurt with remaining lemon juice, lemon zest, dill, salt and pepper. Set aside.
Add asparagus to a microwave safe dish and cover with a very damp paper towel. Microwave for 2 1/2 minutes or until asparagus is bright green. Dunk in ice water to stop the cooking.
Grill chicken about 5 minutes per side or until cooked through. Serve with asparagus, quinoa and Greek yogurt sauce.
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