Lemon-Herb Chicken Skewers with Cucumber-Yogurt Dipping Sauce

In a small ziptop bag, combine 1 tablespoon of freshly squeezed lemon juice, half of the garlic, 1 tablespoon of oil, herbs, ½ teaspoon of salt, and a large pinch of pepper; add chicken. Seal bag and turn to mix and coat. Refrigerate for at least 2 hours or as long as overnight.

Cut cucumber in half crosswise. Peel and seed one half; slice the other half into spears and reserve. Using the small holes of a grater, grate the peeled half over a small bowl; stir in yogurt, remaining garlic, juice of half a lemon, and a large pinch of salt until well blended. Refrigerate until ready to use.

Heat remaining oil in a large sauté pan over medium-high heat until shimmering; add asparagus and sauté until lightly browned and tender, about 3-5 minutes. Season with salt and pepper to taste; set aside.

Brush grill pan with oil; heat. Thread one chicken tender onto each skewer, then skewer on a lemon wedge. Grill for 4-5 minutes, turning once, until chicken is cooked through.

Divide chicken skewers between two plates and arrange artfully along with quinoa, greens, avocado slices, strawberries, and reserved cucumber and asparagus spears. Garnish with fresh herbs and serve with cucumber-yogurt sauce.