Zest and juice 1 lemon. In a small bowl whisk together lemon zest and juice, dill, 2 tbsp olive oil and pinch of black pepper.
Add chicken to a medium baking pan; spoon 2 tbsp lemon mixture over the top, turning pieces several times to coat. Add salt to remaining lemon mixture and set aside.
Heat the grill (or grill pan) to medium high heat and spray with cooking spray. Add onions to the grill and turn after 5 minutes.
Add chicken, then asparagus. Turn each about every 5 minutes until chicken is cooked through. Remove veggies to a cutting board and set chicken aside but keep warm.
Chop veggies into smaller pieces. Add to bowl with reserved lemon mixture. Toss to coat and spoon over chicken. Serve.
Notes
*Serving sizes on the recipes are not necessarily "bariatric sized" portions but are "traditional" portion sizes.