Recipe Instructions:
Ingredients
1 lb. boneless skinless chicken breasts
1 bunch asparagus
1 Tbsp. olive oil
1 Tbsp. roasted garlic seasoning, or your favorite seasoning blend
1 tsp. salt
2 lemons, sliced 1/4" thick
Instructions
Tenderize the chicken breasts by placing them between two sheets of Saran wrap. Pound the chicken out until it is 1/2" thick.
Season the chicken with 1/2 Tbsp. olive oil and 1 Tbsp. of roasted garlic seasoning (or your favorite seasoning blend).
Grill chicken over medium-high heat for 5 minutes on a grill or on the stove top using a cast-iron grill pan.
Meanwhile cut off and discard the fibrous ends of the asparagus (approximately 1/4 of the asparagus). Chop the asparagus into 3" long pieces and toss with the remaining olive oil and salt.
Flip the chicken over and add the lemons and asparagus to the grill. Cook for an additional 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°.
When the lemon slices get a good char on them, set them on top of the chicken breasts so they are no longer on the direct heat.
Serve immediately.
