Servings: 3
Prep time: 10 min Cooking time: 20 min
Ingredients
12 ounces Chicken Breast
1 bunch Asparagus
1 tbsp Avocado Oil
1/4 tsp Salt
1/2 tsp Black Pepper
1 1/2 tsp Italian Seasoning
3 Tomato, diced
1/2 cup Red Onion, finely diced
2 Garlic Cloves, minced
1/4 cup Basil Leaves, chopped
1 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
3 tbsp Parmesan Cheese (omit for dairy-free)
Directions
Preheat the grill to medium heat. Trim the woody ends off the asparagus and pat the chicken dry with a paper towel.
Brush the chicken breasts and asparagus with the avocado oil. Season with salt, black pepper, and Italian seasoning.
Add the chicken to the grill and cook for about 10 minutes.
After 10 minutes, flip the chicken breasts and add the asparagus to the grill. Place the spears across the grill grates perpendicular to the bars so they don’t fall through. Cook for another 10 minutes, or until the chicken reaches 165ºF and the asparagus is cooked to your liking.
Make the bruschetta while the food grills. In a small bowl, combine the tomatoes, red onion, garlic, basil, parmesan cheese, balsamic vinegar, and olive oil.
To serve, top the chicken breasts and asparagus with the bruschetta mix. Enjoy!
Notes:
No Grill: Bake in the oven at 350ºF for 30 minutes on a lined sheet pan.
Leftovers: Keep in an airtight container for up to 3 days.
Dairy-free: Omit the cheese.
