What athletes eat: Soccer player Kristen Hamilton's coriander-lime chicken

Andy Mead/YCJ/Icon Sportswire

National Women's Soccer League forward Kristen Hamilton has spent the past season playing for the newest team in the league, the North Carolina Courage. But despite the new training ground and new name, not everything has changed: The Courage are a new iteration of the Western New York Flash, who drafted Hamilton out of the University of Denver and moved to North Carolina in 2017.

One upside of the new digs? "The North Carolina Courage organization puts me and my team up in very nice apartments just outside of downtown Raleigh," says Hamilton. "We have a massive courtyard with grills for everyone and games like cornhole and pingpong. It's one of my favorite places to eat and grill up a nice dinner."

Hamilton shared the details on one of her favorite recipes to grill with her North Carolina teammates:

Day and time: I love this meal for any night of the week. It's light enough for me to eat the night before a game and is not super time-consuming, which makes it easy to make even on the busier days of the week.

Place: The courtyard at my apartment building in Raleigh

What I'm eating: Grilled coriander-lime chicken with asparagus

Why I'm eating it: With my busy schedule it's hard to keep my meals interesting. This is a fast, easy meal that has all the nutrition and all the flavor I need and want in a meal.

Whose recipe: I found this meal on Pinterest but added a little bit of my own flair to it.

The recipe:
1/4 bundle of asparagus (about 10 to 15 pieces)
2 tablespoons of coconut oil
1 teaspoon of salt

2 medium chicken breasts, boneless, skinless

1/4 cup fresh lime juice
Zest of one lime (or 1 teaspoon)
2 tablespoons olive oil
2 tablespoons fresh chopped coriander
2 garlic cloves, chopped finely
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon red chili flakes
1/2 teaspoon ground cumin

Whisk the ingredients for the marinade in a small bowl. Place chicken in a large plastic bag or bowl and add the marinade to the chicken. Mix to combine.

Seal bag or cover bowl with plastic bag and place in the fridge to marinate for 30 to 45 minutes.

Preheat grill to medium-high. Grill chicken breasts for five minutes on each side or until cooked through and the skin is golden and lightly charred. Let cool for five minutes, then slice and serve.

Toss asparagus in coconut oil and salt and spread in a single layer on aluminum foil. Grill for five to 10 minutes or until desired doneness.