Ingredients
Scale
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- For the Asparagus:
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper to taste
- For the Avocado:
- 1 ripe avocado, sliced
- 1 tbsp balsamic glaze or favorite dressing (optional)
- Fresh herbs (basil or parsley) for garnish
Instructions
- Grill the Chicken:
- Preheat the grill to medium-high heat.
- Brush chicken breasts with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing.
- Prepare the Asparagus:
- Toss asparagus with olive oil, salt, and pepper.
- Grill for 3-5 minutes, turning occasionally, until tender and slightly charred.
- Assemble the Dish:
- Arrange grilled chicken and asparagus on a plate.
- Add avocado slices around the dish.
- Drizzle with balsamic glaze or dressing if desired, and garnish with fresh herbs.
- Serve immediately and enjoy!
Notes
- Substitute chicken breasts with thighs if preferred. Adjust grilling time accordingly.
- Store leftovers in airtight containers for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: ~350
- Sugar: ~2g
- Sodium: ~400mg
- Fat: ~18g
- Saturated Fat: ~3g
- Unsaturated Fat: ~12g
- Trans Fat: 0g
- Carbohydrates: ~8g
- Fiber: ~4g
- Protein: ~35g
- Cholesterol: ~85mg