For the month of July, I’m doing a “real food” challenge! I’ve cut out all processed food, grains and dairy. I’m twelve days in and I feel fantastic! I’ve got much more energy (even with no coffee!), I feel strong and lean and I’ve learned so much about real food and how much better it is for your body.

This is the reason I haven’t posted a new recipe in awhile… I’ve been eating pretty simple meals and lots of fruits and vegetables – nothing too exciting to post here. However, on the Fourth of July, we made a fantastic meal and all of it was “real food”! We made this Lemon Dill Chicken and a potato salad (which I’ll post tomorrow!) – both definitely blog-worthy, so here you go!

This chicken tastes so fresh and summery with the lemon grilled onion and asparagus topping. Plus, it’s easy and quick – so a perfect summer meal on a hot night!

Lemon Dill Chicken
Serves 5
Recipe from Cooking Light Magazine

Ingredients:

2 lemons
2 tablespoons chopped fresh dill
8 4-oz boneless, skinless chicken breasts, sliced horizontally to make cutlets (pasteurized is best)
4 red onion slices, each 1/4 inch thick
1/2 lb asparagus, trimmed
4 tablespoons olive oil, plus 4 teaspoons olive oil, divided
1/2 teaspoon fresh ground black pepper
1 teaspoon sea salt

Directions:

1. Marinate chicken: Zest and juice two lemons. In a small bowl, whisk together lemon zest and juice, dill, 2 tablespoons olive oil and pepper. Place chicken in a medium baking ban and add 2 tablespoons of the lemon mixture. Coat chicken pieces evenly then allow to refrigerate for 30 minutes. Add salt to remaining lemon mixture and set aside.

2. Heat an outdoor grill or grill pan to medium high and lightly brush grate with olive oil. Place chicken, onions and asparagus on grill and brush all with olive oil. Grill onions and asparagus for 5-10 minutes, removing them from the grill when they are cooked through. Grill the chicken for about 5 minutes on both sides, or until no longer pink in the center.

3. Coarsely chop the grilled onions and asparagus and add them to the bowl of remaining lemon mixture and toss to coat. Place chicken on a serving platter and spoon the lemon vegetable mixture over the chicken to serve.