Ingredients:

  • 2 boneless, skinless chicken breasts (6 oz / 170g each)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon lemon juice (15ml), freshly squeezed
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried thyme (2.5ml)
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • 1 pound asparagus (450g), trimmed
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. In a mixing bowl, combine olive oil, lemon juice, oregano, thyme, minced garlic, salt, and pepper. Add chicken breasts and toss to coat. Marinate in the refrigerator for at least 30 minutes.
  2. Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper on a baking sheet.
  3. Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  4. While the chicken is grilling, roast the asparagus for 10-15 minutes, or until tender-crisp and slightly browned.
  5. Serve grilled chicken with roasted asparagus. Garnish with lemon wedges, if desired.