Chef Michael Symon shared a delicious and nutritious meal at the 2015 Easter Egg Roll. Check out the recipe below and try it out at home!

Pan Roasted Chicken with Yogurt Sauce and Asparagus Salad

Recipe courtesy of Michael Symon

Serves  4

• 1c Greek yogurt
• ½ Teaspoon toasted and ground coriander
• Zest of ½ orange
• 2 Tablespoon fresh orange juice
• 2 Tablespoon olive oil
• Kosher salt
• Freshly ground black pepper
• 1, 2-3 Pound chicken, halved and boned out but wing tip attached

In a mixing bowl whisk together the yogurt, coriander, orange juice and orange zest. Season with salt and freshly ground black pepper then set aside or refrigerate until ready to use.

Preheat your oven to 425.

Season your chicken on both sides with salt and pepper.

Place a large cast iron pan over medium high heat. Add the olive oil. Add the 2 chicken halves skin side down and cook until golden brown and crisp, 5 minutes.

Flip the chicken then drain the excess oil out of the pan and place it in the oven. Roast until golden brown and just cooked through, about 15 minutes. Remove from the oven and place on a cutting board. Tent with foil and let the chicken rest for 5 minutes before slicing it.

While the chicken is resting, make your salad.

Spoon some yogurt sauce on to a platter, top with the sliced chicken then garnish with the asparagus salad.

Shaved Asparagus Salad

Recipe Courtesy of Michael Symon

Serves 4

• 1 Large bunch of thick green asparagus (2 pounds), ends trimmed
• 1 ½ ounce pecorino Romano cheese
• 2 Teaspoon white wine vinegar
• 1 Orange, zest and juice
• 1/4 Cup olive oil
• Salt
• 1 Orange, segmented
• 1 Grapefruit, segmented
• 2 Tablespoon finely chopped or torn mint
• 2 Tablespoon finely chopped or torn tarragon
• 3 Tablespoon finely chopped or torn parsley
• 2 Tablespoon toasted hazelnuts, coarsely chopped

Shave the asparagus with a vegetable peeler lengthwise into a large non-reactive mixing bowl. Shave the Pecorino Romano cheese with a vegetable peeler as well and add it to the bowl. Add a pinch of salt and gently toss together. Set aside.

In a separate bowl, whisk together the orange zest, juice, and vinegar. Whisk in the olive oil. Add the dressing to the asparagus and let stand for about 5 minutes, until the asparagus is slightly wilted.

Toss the asparagus mixture with the citrus segments, herbs, and hazelnuts then serve.