NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp dried thyme

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

10 spears asparagus

0.5 medium lemon

PREPARATION

• 1

  In a small bowl, whisk together 1 tablespoon of the olive oil, lemon juice, oregano, thyme, minced garlic, salt, and pepper to create the marinade.

• 2

  Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them, ensuring they are thoroughly coated; let marinate for at least 15 minutes.

• 3

  Preheat your grill to medium-high heat and lightly brush the grates with the remaining half tablespoon of olive oil to prevent sticking.

• 4

  Trim the woody ends off the asparagus and toss the spears with a tiny pinch of salt and pepper.

• 5

  Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the meat is opaque throughout.

• 6

  During the last 4-5 minutes of grilling the chicken, add the asparagus spears and the lemon half (cut-side down) to the grill, turning the asparagus occasionally until tender and slightly charred.

• 7

  Remove everything from the grill and let the chicken rest for 5 minutes before slicing and serving with the grilled asparagus and a squeeze of the charred lemon.