Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 oz/170-225g each)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1 pound asparagus, trimmed (450g)
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper to taste
  • 4 ounces feta cheese, crumbled (115g)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 tablespoon milk or water (15 ml)
  • Pinch of black pepper (optional)

Instructions:

  1. Combine olive oil, lemon juice, garlic, rosemary, thyme, oregano, salt, and pepper in a resealable bag.
  2. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to 1/4-inch thickness.
  3. Add the pounded chicken breasts to the marinade. Seal the bag and massage the marinade into the chicken. Marinate for at least 20 minutes.
  4. Toss the asparagus with olive oil, salt, and pepper.
  5. Preheat grill to medium-high heat.
  6. Remove the chicken from the marinade (discard marinade). Grill for 3-4 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C).
  7. Grill the asparagus for 3-5 minutes, turning occasionally, until tender-crisp and slightly charred.
  8. In a blender or food processor, combine feta cheese, olive oil, lemon juice, milk/water, and pepper. Blend until smooth and creamy.
  9. Serve the grilled chicken and asparagus with the whipped feta dip.