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

1. 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.

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