Lemon Dill Chicken with Asparagus and Quinoa
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0.0
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Unrated
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Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
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Servings
4 servings
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Calories
289 kcal
-
Course
Main Course
Lemon Dill Chicken with Asparagus and Quinoa
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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 Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
26g
(9%)
Protein
35g
(70%)
Fat
4g
(6%)
Cholesterol
67mg
(22%)
Sodium
105mg
(4%)
Potassium
566mg
(16%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 35g | 70% |
| Fat | 4g | 6% |
| Cholesterol | 67mg | 22% |
| Sodium | 105mg | 4% |
| Potassium | 566mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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