Preparation Time: 15 minutes | Cooking Time: 20 minutes | Serves: 4
1 lb (500 g) boneless skinless Ontario Chicken Breasts
1 lb (500 g) Ontario Asparagus, trimmed
2 tsp (10 mL) olive oil
Pinch each salt and pepper
1 bunch Ontario Spinach, washed, stemmed and torn into bite-size pieces (about 8 cups/2 L)
1 cup (250 mL) halved Ontario Greenhouse Cherry Tomatoes
1/2 cup (125 mL) thinly sliced Ontario Red Onion
Smoked Paprika Lime Dressing:
1/3 cup (75 mL) olive oil
3 tbsp (45 mL) fresh lime juice
1 tsp (5 mL) smoked paprika
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) plain 2% yogurt
2 tsp (10 mL) Ontario Liquid Honey
Smoked Paprika Lime Dressing: In measuring cup, whisk together oil, lime juice, smoked paprika, salt and pepper. Pour half into large bowl; add chicken and turn to coat in marinade. Whisk yogurt and honey into remaining dressing and set aside. Let chicken stand at room temperature for 10 minutes or cover and refrigerate for up to 6 hours.
Place chicken on greased grill over medium heat. Brush with any remaining marinade in bowl. Close lid and grill for 12 to 15 minutes, turning once, or until no longer pink inside. Transfer to plate; cover and let stand for 5 minutes. Slice chicken breasts crosswise.
Meanwhile, place asparagus on rectangular grill topper or in grill basket. Brush with oil; sprinkle with salt and pepper. Grill over medium heat, turning once, until tender-crisp, 3 to 5 minutes. Cut into 2-inch (5 cm) pieces.
Arrange spinach on large platter. Top with chicken, asparagus, cherry tomatoes and red onion. Drizzle with reserved dressing.
32 g protein
23 g fat
15 g carbohydrates
5 g fibre
Photo and recipe courtesy of Foodland Ontario. For more info visit www.foodland.gov.on.ca.