Yogurt Marinated Chicken with Watermelon Salad and Asaparagus
Recipe type: Dinner
Author: Everyday Food
Prep time: 8 hours
Cook time: 30 mins
Total time: 8 hours 30 mins
Serves: 5
  • 2 cups 2% plain greek yogurt
  • 12 cloves of garlic, minced
  • salt and pepper
  • 4 boneless skinless chicken breasts
  • Olive oil
  • Red wine vinegar
  • 1 small seedless watermelon
  • 4 roma tomatoes
  • 1/2 cup basil, chopped
  • 1 pound asparagus
  1. Mix yogurt, 8 cloves of minced garlic, 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper. Set aside 1/2 cup of yogurt mixture. Put rest of yogurt in a large plastic ziplock and add chicken breasts. Refrigerate for more than 8 hours.
  2. Preheat grill and oven to 450 degrees.
  3. Snap off the bottom of the asparagus. Mix one tablespoon of olive oil and 2 cloves of minced garlic in a small bowl and toss with asparagus. Spread asparagus on a cookie sheet and top with salt. Bake for 10 minutes or until cooked through.
  4. Cut watermelon into triangles. Slice tomatoes. Arrange on a platter. Sprinkle basil on top. Whisk 3 tablespoons of olive oil and 2 tablespoons of red wine vinegar. Drizzle over salad. Top with salt and pepper.
  5. Grill chicken 10 mins on each side or until cooked through. Slice and serve with reserved yogurt sauce.
Recipe by Wine and a Spoon at http://wineandaspoon.com/beautiful-and-delish-the-qualities-i-personally-aspire-to/