- Preheat the grill to medium-high heat (around 400–450°F).
- Grill Chicken: Place the marinated chicken on the grill grates. Cook for 5–7 minutes per side (or until internal temperature reaches 165°F).
- Add Asparagus: After flipping the chicken, place asparagus spears on the grill. Cook for 2–3 minutes per side, turning once, until tender-crisp with light grill marks.
Method B: Stovetop Grill Pan
- Heat a grill pan over medium-high heat.
- Cook Chicken: Add the chicken and cook for 5–7 minutes per side, until browned and fully cooked.
- Cook Asparagus: Either grill in the same pan afterward or use a separate pan over medium-high heat for 4–5 minutes, tossing frequently.
Finishing Touches
- Avocado:
- Slice the avocado just before serving to prevent browning.
- Optionally drizzle with a bit of lemon juice or olive oil.
- Assemble and Serve:
- Plate the chicken alongside the grilled asparagus.
- Top or garnish with sliced avocado.
- Drizzle any leftover marinade (that was not in contact with raw chicken) or an extra squeeze of lemon juice.
- Sprinkle with additional herbs or chili flakes if desired.
Serving Suggestions
- Side Dishes: Pair with roasted potatoes, a simple garden salad, or whole-grain rice for a more substantial meal.
- Garnish: Fresh parsley, basil, or cilantro can add a burst of color and flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
Conclusion
Grilled Chicken with Asparagus and Avocado offers a light yet protein-rich meal brimming with fresh flavors. Marinate the chicken ahead of time for convenience, and enjoy how the bright citrus pairs with the earthy asparagus and creamy avocado. It’s a straightforward dish that fits into many healthy eating plans while tasting delicious every time!
