6 Tbsp EVOO
2 tsp chili powder
1 tsp ground coriander
Grated peel & juice of 1 lemon
1.5 lbs. boneless, skinless chicken breasts, cut crosswise into thirds
Salt/Pepper
1 bunch asparagus
1 bunch watercress
In a large bowl, combine yogurt, 1 Tbsp EVOO, chili powder, coriander, lemon peel and 1.5 tsp lemon juice. Season chicken with salt/pepper & toss with the yogurt marinade. Let sit for 10 minutes.
Preheat broiler. Position a greased rack on a rimmed baking sheet & arrange the chicken in a single layer on top; drizzle with 1 Tbsp EVOO. Broil the chicken about 3 inches from the heat for 5 minutes. Turn, drizzle with another 1 Tbsp EVOO and broil until browned and cooked through (8-10 minutes).
Meanwhile, on another baking sheet, toss the asparagus with 1 Tbsp EVOO, season with salt/pepper and arrange in a single layer. Broil until just crisp-tender, about 5 minutes.
Divide the watercress among 4 plates & top with asparagus and chicken. Drizzle the remaining 2 Tbsp EVOO and the remaining lemon juice; season with salt/pepper.
*Recipe courtesy Everyday with Rachael Ray Menu Planner; April, 2010.
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