Grilling: Chicken Breast, Asparagus, & Corn on the Cob

Last night we made a quick and healthy dinner, well minus the left over baked mac n cheese I decided to add last minute! I use my grill regularly and this dinner was done entirely on the grill, which makes for a super easy clean up!

INGREDIENTS:

Chicken Breast

Asparagus

Corn on the Cob

Butter

Salt & Pepper

4 cloves Garlic

PREP:

Marinate the chicken breast, I use a poultry seasoning legitimately called 'Good Shit'. However if you don't have a go-to seasoning you like, salt + pepper and garlic powder are always a good option.

Prep the asparagus by cutting the bottoms, chop 3 small cloves or garlic, slice a lemon into fours, tear off two sheets of foil and set aside. Put half the asparagus on the foil, sprinkle chopped garlic and squeeze one quarter of the lemon, lay lemon on asparagus. Put the rest of the asparagus on top and do the same with the garlic and lemon again, adding 2-3 slices of real butter. Top the asparagus with the other sheet of foil and fold all sides to make a foil packet.

Prep the corn on the cob by removing the husks & chopping each end. Tear off a piece of foil for each ear of corn. Now here is the trick to keep your corn juicy, wet a paper towel and roll the ear of corn in it before wrapping in the foil. Set aside.

Pre-heat the grill on medium-high, we are looking for a steady temp of 375-400 degrees.

DIRECTIONS:

- First add the corn to the back of the grill and set the timer for 5 minutes.

- Once the timer sounds, add the chicken breast (depending the size, I typically cook 15-20 minutes, these were 15 as I cut them in half) Set the timer for another 5 minutes.

- Once the timer sounds, add the asparagus & rotate the corn. Set the timer for another 5 minutes.

- When that timer sound, flip the chicken & shake the asparagus in it's foil packet. Set the timer for another 5 minutes.

- Once the timer sounds, everything is done! Pull off the grill, have butter, salt, & pepper for the corn - I picked some fresh lemon balm and oregano from my garden and chopped it up to sprinkle on the corn and asparagus too. You could really do this with any herbs.

This is a quick, easy meal, and best of all a breeze to clean. I hope you Enjoy! Let me know if you made this and how it turned out in the comments!