Lemon Dill Chicken with Asparagus and Quinoa
Servings: 4 servings
Calories: 289kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 289kcal | Carbohydrates: 26g | Protein: 35g | Fat: 4g | Cholesterol: 67mg | Sodium: 105mg | Potassium: 566mg | Fiber: 4g | Sugar: 4g