Detox Dinner: Grilled Chicken, Asparagus & Portobello Mushroom

After a long weekend in Las Vegas filled with food court breakfasts, all-you-can-eat buffets and “frozen yard” Mai Tais, I was in major need of some fresh, light food and a heavy dose of exercise. Don’t get me wrong, the frozen drinks were much needed in the 105 degree sun and we did eat some delicious food (i.e. Border Grill where I enjoyed amazing fish tacos). But after three days of indulgence, I was more than ready for a healthy detox.

Not a crazy-starve-yourself detox, but rather eating whole foods with simple and healthy ingredients. After a quick trip to Trader Joe’s to restock my fridge, I decided to make this super easy dinner with just three main ingredients: portobello mushrooms, asparagus and chicken breast tenders. The marinade is so refreshing and flavorful that you don’t need to add extra fat or carbs to beef up the meal. Plus, the meatiness of the mushrooms adds a deceiving richness to the dish. The recipe below makes two servings–perfect leftovers for lunch or dinner to continue the “detox” throughout the week.

So while Las Vegas was definitely a welcome escape from reality, it was about time to swap my dancin’ shoes for sneakers, and endless buffet brunch for good ol’ Kashi cereal. But healthy, delicious meals–like this one-can make the transition back to the real world just a little more tasteful.

Grilled Portobello, Asparagus & Chicken

Makes 2 servings


4 chicken breast tenderloins

12-14 asparagus spears

2-3 portobello mushrooms

1 tbsp olive oil (to drizzle the chicken)

3 tbsp freshly grated Parmesan cheese

For the marinade:

2 garlic cloves, minced

1 tsp Dijon mustard

1 tsp honey

2-3 tbsp lemon juice, or juice of one lemon

1/4 cup extra virgin olive oil

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp salt

1/4 tsp freshly ground black pepper

1. Whisk all ingredients for the marinade in a small bowl.

2. Add the mushrooms and asparagus to a bowl or ziploc bag. Pour most of the marinade over the vegetables and let sit in the refrigerator for 20-30 minutes before cooking. Reserve the rest of the marinade for later.

3. Spray a grill pan with cooking spray and heat over medium heat. (If you don’t have a grill pan, just saute in a regular pan).

4. Season both sides of the chicken with salt & pepper, and drizzle with a little olive oil. Place the chicken tenders on the grill, and allow to cook about 3-4 minutes each side. The chicken should have a nice golden crust. Once the chicken is cooked through, remove and set aside.

5. Add the mushrooms and asparagus to the grill pan. Cook until tender, flipping the mushrooms and asparagus after about 3-4 minutes.

6. Plate the chicken, mushrooms and asparagus, pouring the leftover marinade on top. Top with freshly grated Parmesan cheese for an extra salty punch.


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