Ingredients
The following ingredients have 4 Servings
- 4 boneless skinless chicken breasts (pounded to even thickness, OR 6-8 boneless skinless chicken thighs (see note))
- 1 large bundle of asparagus spears ((about 1 pound))
- 1 lemon (divided)
- 1 teaspoon minced garlic
- 3 tablespoons butter (melted)
- 1 ½ teaspoons Italian seasoning
- salt and pepper to taste
Instruction
- Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.
- Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.
- Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.
- Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.
- Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.
- Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.
