Recipe by Alexa Weibel
- 2 boneless, skinless chicken breasts (1 1/2 lbs. total), 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
Season chicken with coriander, salt and pepper. In large skillet, heat oil over medium-high. Cook chicken until golden, 3 to 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.
Saucy Tip: Greek yogurt is great with granola but it also swings savory: Stir in some salt and pepper (and a dash of curry, cumin or other spices) for a quick sauce for chicken.