Pollo a la parrilla con espárragos verdes y aliño de yogur y limón

Ingredientes

• 2 chicken breasts (approx. 160 g each)
• 300 g green asparagus
• 3 tbsp olive oil
• 1 lemon
• 1 garlic clove
• 1 tsp paprika
• Salt and pepper to taste
• 150 g Greek yogurt (0% or full-fat)
• 1 tsp honey
• Handful of fresh mint or parsley

Preparación

1. 1

   Make the marinade: mix 2 tablespoons olive oil, the juice of half a lemon, 1 crushed garlic clove, salt, pepper and a pinch of paprika in a bowl. Place the chicken breasts in the mixture and let them marinate for at least 15 minutes.Snap off the tough ends of the green asparagus and rinse them under cold water. Pat them dry and brush lightly with olive oil, then season with salt and pepper.Make the dressing: combine 150 g Greek yogurt with the juice of half a lemon, 1 tablespoon olive oil, 1 teaspoon honey, salt and pepper. Stir in a handful of finely chopped fresh mint or parsley. Chill until ready to serve.Heat a grill pan over high heat until very hot. Grill the chicken breasts 5 to 6 minutes per side, depending on thickness, until cooked through and showing nice grill marks. Let the chicken rest for 3 minutes under aluminum foil.Meanwhile, grill the asparagus in the same pan for 3 to 4 minutes, until lightly golden and still a bit crisp.Slice the chicken breasts on the diagonal and arrange them on a plate or platter with the asparagus. Drizzle the lemon-yogurt dressing over the top and garnish with a few lemon slices and some fresh herbs.