Title: « Grilled Chicken with Asparagus and Avocado: A Nutritious, Flavor-Packed Meal »

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  • 2 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 bunch asparagus (trimmed)
  • 1 ripe avocado, sliced
  • 1 tablespoon olive oil (plus extra for brushing)
  • Juice of ½ lemon (plus extra wedges for serving)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (or your favorite herb blend)
  • Salt and black pepper, to taste

(Feel free to scale up quantities or add other herbs/spices to suit your preferences.)

Marinating the Chicken

  1. Create the Marinade
    • In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, minced garlic, oregano, a pinch of salt, and black pepper.
  2. Marinate
    • Place chicken breasts in a shallow dish or zip-top bag.
    • Pour the marinade over them, ensuring full coverage.
    • Let the chicken marinate for at least 15–20 minutes, or up to 2 hours in the refrigerator for deeper flavor.

Preparing the Asparagus

  1. Trim the Ends
    • Snap or cut off the woody ends of the asparagus.
  2. Season
    • Drizzle or brush lightly with olive oil.
    • Sprinkle with a pinch of salt and pepper.

Cooking the Chicken and Asparagus

Method A: Outdoor Grill

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