Yogurt-Marinated Chicken with Asparagus

The chicken was so flavorful, that I couldn't believe it didn't come off the grill. This dish is also so easy to make- can be on the table in 30 minutes. I only had to buy the Greek yogurt and a lemon; everything else came from my pantry. I hope you enjoy!

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

• 1/2 cup plain yogurt, preferably Greek-style
• 4 tbsp extra-virgin olive oil
• 2 tsps chili powder
• 1 tsp ground coriander (I substituted cumin)
• Grated peel and juice of one lemon
• 1 1/2 lbs skinless, boneless chicken breasts, cut crosswise into thirds
• salt & pepper
• 1 bunch of asparagus

1. In a large bowl, combine the yogurt, 1 tbsp olive oil, the chili powder, coriander (or cumin), lemon peel and 1-1/2 tsps lemon juice.
2. Season the chicken with salt & pepper, then toss with the yogurt marinade; let stand 10 minutes.
3. Preheat the broiler. Position a greased rack on a rimmed baking sheet, then arrange the chicken in a single layer on top; drizzle with 1 tbsp olive oil.
4. Broil the chicken about 3 inches from the heat for 5 minutes.
5. Turn with tongs, drizzle with olive oil and broil until browned and cooked through (reaches 160 degrees), approx. 8-10 minutes.
6. Meanwhile, on another baking sheet, toss the asparagus with 1 tbsp olive oil, then season with salt & pepper and arrange in a single layer.
7. Broil until crisp and tender, about 5 minutes

To serve atop a salad, top watercress or green leaf lettuce with the asparagus and chicken. Drizzle with 2 tbsp olive oil and remaining lemon juice. Season with salt & pepper.

Recipe from Rachael Ray magazine.