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Lemon Dill Chicken with Asparagus and Quinoa
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 289 kcal
Course:
Main Course
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.
Cup of Yum
Nutrition Information
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
% 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.