Name: Charred Lemon-Dill Grilled Chicken with Spring-Pea Quinoa and Shaved Asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: Modern American / Mediterranean-inspired
Ingredients: 140 g boneless skinless chicken breast; 1 tbsp extra-virgin olive oil (for marinade & grilling); 1 tsp lemon zest; 1 tbsp lemon juice; 1 clove garlic, minced; 1 tbsp fresh dill, finely chopped; 45 g uncooked quinoa; 120 ml water (for quinoa); 75 g shelled fresh spring peas, briefly blanched; 6 spears asparagus spears, shaved lengthwise or thinly sliced; 3 small radishes, thinly sliced; 1 tsp extra-virgin olive oil (to finish quinoa); 1 tbsp toasted pine nuts or sliced almonds (optional); 1 wedge lemon wedge (to serve)

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