YOGURT MARINATED CHICKEN WITH ASPARAGUS & WATERCRESS

By SAEGERMA

Ingredients

• 1/2 CUP PLAIN GREEK YOGURT
• 6 TBL OLIVE OIL
• 2 TEAS CHILI POWDER
• 1 TEAS CORRIANDER
• GRATED PEEL & JUICE OF 1 LEMON
• 1 1/2 LB SKINLESS BONELESS CHICKEN BREAST SALT & PEPPER
• 1 BUNCH ASPARAGUS
• 1 BUNCH WATERCRESS

Details

Servings 4

Preparation

Step 1

IN A BOWL COMBINE YOGURT 1 TBL OLIVE OIL CHILI POWDER CORRIANDER LEMON PEEL AND 1 1/2 TEAS LEMON JUICE SEASON CHICKEN WITH SALT & PEPPER TOSS IN YOGYRT MARINADE AND LET STAND FOR 10 MINUTES PREHEAT BROILER PLACE CHICKLEN ON GREASED RACK IN PAN DRIZZLE WITH 1 TBL OLIVE OIL BROIL FOR ABOUT 5 MIN TURN WITH TONGS DRIZZLE WITH 1 TBL OLIVE OIL AND BROIL UNTIL COOKED THROUGH ABOUT 10 MIN TOSS ASPARAGUS WITH 1 TBL OLIVE OIL AND SALT & PEPPER ROAST UNTIL CRISP TENDER ABOUT 8 MIN DIVIDE WATERCRESS ONTO PLATES DRIZZLE WITH REMAINING 2 TBL OLIVE OIL AND REMAINING LEMON JUICE