Lemony Dill Yogurt Chicken with Roasted Asparagus

How to make it

1. 1

   Preheat your oven to 400 degrees Fahrenheit, or 200 degrees Celsius. While it heats, trim the tough ends off your asparagus. Toss the asparagus with a little olive oil, salt, and pepper, then spread it in a single layer on a baking sheet.

2. 2

   Place the baking sheet in the oven and roast for about 10 to 12 minutes, until the asparagus is tender crisp. Keep an eye on it to prevent overcooking.

3. 3

   While the asparagus roasts, pat your chicken breasts dry and season them generously with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium high heat. Sear the chicken for 5 to 7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit or 74 degrees Celsius.

4. 4

   While the chicken rests for a few minutes, prepare your lemony dill sauce. In a small bowl, combine the Greek yogurt, the juice of half of your lemon, and the chopped fresh dill. Stir it all together until well combined. Taste and add a pinch more salt and pepper if you like.

5. 5

   To serve, slice the cooked chicken breasts and arrange them alongside the roasted asparagus. Drizzle generously with the creamy lemony dill yogurt sauce. You can garnish with a little extra fresh dill and a lemon wedge if you wish. Enjoy your quick and tasty high protein meal!