Categories: Meals
Ingredients
- 2 chicken breasts, split horizontally
- 2 tsp ground coriander
- 1/4 cup olive oil
- 3/4 lb. asparagus, thinly sliced on an angle
- 3 tbsp. capers with brine
- 1 cup Greek yogurt
- toasted pine nuts, tarragon leaves and lemon zest, for garnish
Directions
-
Season chicken with coriander, salt and pepper. In a large skillet, heat oil over medium-high. Cook chicken until golden, 3-4 minutes per side; transfer to plate. In same skillet, cook asparagus, capers, and brine, stirring often, until asparagus is tender, 3 minutes; season. Season yogurt, dollop onto plates and top with remaining ingredients.