- 4 (6-oz.) skinned and boned chicken breasts
- 1 1/4 cups herb & garlic marinade with lemon juice, divided
- 1 pound asparagus, trimmed
- Fresh sliced tomatoes
- Garnish: oregano sprigs
How to Make It
Place chicken and 3/4 cup marinade in a large zip-top plastic freezer bag, turning to coat; place asparagus and 1/4 cup marinade in another large zip-top plastic freezer bag, turning to coat. Seal both bags, and chill 30 minutes, turning bags occasionally. Remove chicken and asparagus from marinade, discarding marinade.
Grill chicken and asparagus, covered with grill lid, over medium-high heat (350º to 400º). Grill chicken 4 to 5 minutes on each side or until done, basting occasionally with remaining 1/4 cup marinade. Grill asparagus 4 minutes or until crisp-tender, turning occasionally. Remove chicken and asparagus from grill to a serving platter. Serve with fresh sliced tomatoes. Garnish, if desired.