Recipe of the week...

Yogurt Marinated Chicken and Grilled Asparagus
1/2 cup plain yogurt, preferably Greek style
2 T. extra virgin olive oil
2 t. chili powder
1 t. ground coriander
Grated peel and juice of 1 lemon
1 1/2 pounds of skinless, boneless chicken breasts
Salt and Pepper to taste

1. In a large bowl, combine the yogurt, 1 T. of olive oil, the chili powder, coriander, lemon peel and
1 1/2 t. lemon juice. Season the chicken with salt and pepper, then toss with the yogurt marinade; let stand for at least 10 minutes.

2. I grilled mine but the recipe calls for using the broiler but it was just too hot to turn the oven on. If using the broiler follow recipe below:
      (Preheat the broiler. Position a greased rack on a rimmed baking sheet, then arrange chicken in a single
       layer on top; drizzle with 1 T. olive oil. Broil the chicken about 3" from the heat for 5 minutes. Turn with
       tongs, drizzle with another 1 T. olive oil and broil until browned and cooked through, about 8 to 10
       minutes.)

If using the grill preheat to about 350-400'.  Cook for about 7 minutes on each side till cooked through.

For the asparagus I just drizzled some olive oil on top, seasoned with Tastefully Simple Seasoned Salt. Then I grilled it for about 7 minutes (put the asparagus on when I flipped the chicken.)

It was PHENOMENAL!!! Of course I LOVE asparagus but the chicken was really juicy and had great flavor.

{This recipe was in Rachel Ray Magazine, May 2010}