Step-by-Step

Step 1: Grill the Chicken

1. Begin by patting the chicken breast dry with paper towels to ensure a better sear and more even grilling.

2. Rub the chicken thoroughly with olive oil, then season generously with salt, pepper, garlic powder, and if you like a touch of aromatic flair, sprinkle over the dried Italian herbs or thyme. Heat your grill or grill pan over medium heat and place the chicken onto the hot grates. Grill for about 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes after grilling to lock in the juices, then slice it against the grain for the best texture.

Step 2: Steam or Sauté the Asparagus

1. While the chicken is grilling, turn your attention to the asparagus. Trim the tough ends and lightly steam them for 4–5 minutes until they are bright green and tender-crisp.

2. Alternatively, for a bit more flavor, sauté the asparagus in a drizzle of olive oil over medium heat, seasoning with salt and pepper, and tossing gently until just tender.

Step 3: Prepare the Veggies

1. Slice the cherry tomatoes in half and season with a pinch of salt and pepper. For extra richness, drizzle with a tiny splash of olive oil.

2. Halve the avocado and leave it in its skin for a gorgeous presentation. Season it with a sprinkle of salt and a little fresh lemon juice to bring out its buttery flavor and prevent browning.

Step 4: Assemble the Plate

1. Arrange the sliced grilled chicken beautifully on a plate alongside the asparagus spears.

2. Nestle the seasoned cherry tomatoes and avocado half next to the chicken. Garnish the entire dish with fresh parsley leaves for a burst of color and brightness, and finish with a fresh squeeze of lemon juice if desired for an uplifting citrus note.