Lunch: Minted Chicken with Asparagus

This easy, weeknight-friendly chicken dish is delicately flavored with a blend of mint, coriander, and lime.

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Asparagus

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Ingredients

1/2 tsp. grated lime peel
2 tbsp. fresh lime juice
1 1/2 c. fresh mint leaves
1 clove garlic
2 tsp. brown sugar
1/2 tsp. ground coriander
3 tbsp. canola oil
1/4 tsp. salt
1/4 tsp. Pepper
1 1/4 lb. thin chicken cutlets
1 bunch thin asparagus
.13 tsp. salt
4 slice multigrain bread
1/4 tsp. salt
8 c. mixed baby greens

Instructions

Prepare outdoor grill for covered direct grilling on medium.
From lime, grate peel and squeeze juice.
In food processor, pulse mint, grated lime peel, garlic, sugar, coriander, and 2 teaspoons oil until smooth, occasionally scraping down side of bowl. Transfer to small bowl.
Rub chicken with 2 tablespoons mint mixture; sprinkle with pepper and 1/4 teaspoon salt. Grill, covered, 6 to 8 minutes or until cooked through (165 degrees F), turning over once.
Meanwhile, toss asparagus with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt. Grill, covered, 5 to 6 minutes, turning occasionally. Grill bread 1 to 2 minutes per side.
To bowl with reserved mint mixture, add lime juice, remaining 2 tablespoons oil, and 1/4 teaspoon salt, whisking to combine. Thinly slice chicken. Divide greens among 4 serving plates; top with chicken and asparagus. Drizzle with mint dressing and serve with grilled bread.

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