Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 cup long-grain white rice
  • 2 cups chicken broth or water
  • Salt to taste (optional)
  • 1 lb fresh asparagus, trimmed

Instructions:

  1. In a mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
  2. Add the chicken breasts to the marinade making sure they are well coated. Cover with plastic wrap or place in a resealable bag and refrigerate for at least 30 minutes (or up to overnight for best flavor).
  3. In a medium saucepan over medium heat, bring chicken broth (or water) to a boil.
  4. Stir in rice and add salt if desired; reduce heat to low.
  5. Cover with lid and simmer for about 18 minutes until rice is tender and liquid is absorbed.
  6. Remove from heat and let it sit covered for an additional five minutes before fluffing with a fork.
  7. Preheat your grill or grill pan over medium-high heat.
  8. Remove chicken from marinade allowing excess liquid to drip off.
  9. Place chicken on grill; cook for about 6–7 minutes per side or until internal temperature reaches at least 165°F (75°C) using an instant-read thermometer.
  10. While grilling chicken, bring a pot of salted water to a boil.
  11. Add asparagus; cook for about 3–5 minutes, depending on thickness until bright green but still crisp.
  12. Drain asparagus then toss immediately with olive oil along with salt and pepper.