Watch and listen to this recipe from Ceci Carmichael.
View the full recipe here.

1. Whisk
In a bowl, whisk together lemon zest, lemon juice, garlic, salt, pepper, and olive oil until well blended.

2. Cook
In a large skillet, heat two tablespoons of lemon dressing over medium heat. Add chicken and trimmed asparagus. Stir-fry for 8 to 10 minutes or until cooked through.

3. Add
Stir chopped fresh dill and halved cherry tomatoes into remaining lemon dressing. Add dressing with dill and tomatoes to skillet; cook until heated through, about 1 minute.

4. Serve
Place a mound of salad greens in the center of a platter. Surround greens with quartered hard-boiled eggs. Spoon warm chicken with sauce over greens.