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Home Gegrilde kip met groene asperges en citroen-yoghurtdressing

Healthy High protein Gluten-free Mediterranean Quick Weeknight

Eating healthy doesn't have to be boring. This grilled chicken with green asparagus shows that with a few good ingredients you can put a dish on the table that leaves you wanting more. The lemon-yogurt dressing keeps everything bright and light without making you feel like you're missing out. Good for your body, good for your taste buds.

x_ckl_recipe_markerGrilled chicken with green asparagus and lemon-yogurt dressing A healthy and tasty meal with juicy grilled chicken, crisp green asparagus and a fresh lemon-yogurt dressing. Perfect for weeknights and weekends. How to make grilled chicken with green asparagus and lemon-yogurt dressing? Main course Mediterranean 2 servings 15 min 3 min 35 min

Make the marinade: mix 2 tablespoons olive oil, the juice of half a lemon, 1 crushed garlic clove, salt, pepper and a pinch of paprika in a bowl. Place the chicken breasts in the mixture and let them marinate for at least 15 minutes.
Snap off the tough ends of the green asparagus and rinse them under cold water. Pat them dry and brush lightly with olive oil, then season with salt and pepper.
Make the dressing: combine 150 g Greek yogurt with the juice of half a lemon, 1 tablespoon olive oil, 1 teaspoon honey, salt and pepper. Stir in a handful of finely chopped fresh mint or parsley. Chill until ready to serve.
Heat a grill pan over high heat until very hot. Grill the chicken breasts 5 to 6 minutes per side, depending on thickness, until cooked through and showing nice grill marks. Let the chicken rest for 3 minutes under aluminum foil.
Meanwhile, grill the asparagus in the same pan for 3 to 4 minutes, until lightly golden and still a bit crisp.
Slice the chicken breasts on the diagonal and arrange them on a plate or platter with the asparagus. Drizzle the lemon-yogurt dressing over the top and garnish with a few lemon slices and some fresh herbs.

Healthy High protein Gluten-free Mediterranean Quick Weeknight 2 chicken breasts (approx. 160 g each) 300 g green asparagus 3 tbsp olive oil 1 lemon 1 garlic clove 1 tsp paprika Salt and pepper to taste 150 g Greek yogurt (0% or full-fat) 1 tsp honey Handful of fresh mint or parsley Grill pan Mixing bowl Garlic press Cutting board Sharp knife Tongs or spatula Aluminum foil Grill pan griddle-pan Garlic Press garlic-press Serving Tongs serving-tongs Mixing Bowl mixing-bowl Cookinglife Garlic Press Black 19 cm Cookinglife Knoflookpers Cookinglife Serving Tongs Stainless Steel Black Cookinglife Serveertang Poke bowl met zalm foodies-poke-bowl-met-zalm Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt Spicy chicken with cashew nuts and bok choy foodies-pittige-kip-met-cashewnoten-en-paksoi Banana pancakes with nut butter and honey foodies-bananenpannenkoeken-met-notenpasta-en-honing

Recipe

Grilled chicken with green asparagus and lemon-yogurt dressing

A healthy and tasty meal with juicy grilled chicken, crisp green asparagus and a fresh lemon-yogurt dressing. Perfect for weeknights and weekends.

Course	Main course
Kitchen	Mediterranean
Servings	2 servings

Preparation time

Preparation time	15 min
Stiffen up min.	3 min
Total	35 min

Equipment

Grill pan
Mixing bowl
Garlic press
Cutting board
Sharp knife
Tongs or spatula
Aluminum foil

Ingredients

2 chicken breasts (approx. 160 g each)
300 g green asparagus
3 tbsp olive oil
1 lemon
1 garlic clove
1 tsp paprika
Salt and pepper to taste
150 g Greek yogurt (0% or full-fat)
1 tsp honey
Handful of fresh mint or parsley

How to make grilled chicken with green asparagus and lemon-yogurt dressing?

Make the marinade: mix 2 tablespoons olive oil, the juice of half a lemon, 1 crushed garlic clove, salt, pepper and a pinch of paprika in a bowl. Place the chicken breasts in the mixture and let them marinate for at least 15 minutes.
Snap off the tough ends of the green asparagus and rinse them under cold water. Pat them dry and brush lightly with olive oil, then season with salt and pepper.
Make the dressing: combine 150 g Greek yogurt with the juice of half a lemon, 1 tablespoon olive oil, 1 teaspoon honey, salt and pepper. Stir in a handful of finely chopped fresh mint or parsley. Chill until ready to serve.
Heat a grill pan over high heat until very hot. Grill the chicken breasts 5 to 6 minutes per side, depending on thickness, until cooked through and showing nice grill marks. Let the chicken rest for 3 minutes under aluminum foil.
Meanwhile, grill the asparagus in the same pan for 3 to 4 minutes, until lightly golden and still a bit crisp.
Slice the chicken breasts on the diagonal and arrange them on a plate or platter with the asparagus. Drizzle the lemon-yogurt dressing over the top and garnish with a few lemon slices and some fresh herbs.

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A good grill pan is the secret behind those attractive grill marks and the juicy texture of the chicken. With the right pan you'll get the same delicious result every time, without fuss. Choose a pan with a thick base that holds heat well.

Feel free to vary with other vegetables like zucchini, broccolini or bell pepper. The lemon-yogurt dressing goes with almost everything and is also delicious as a dip. Make a double batch of the dressing and store the extra in the fridge for a day to use with your lunch.

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