Ingredients:

  • 4 boneless, skinless chicken breasts (6-8 ounces each)
  • 1/4 cup olive oil (60ml)
  • 1/4 cup lemon juice, freshly squeezed (60ml)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound asparagus, trimmed (450 grams)
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese (25g)
  • Salt and pepper to taste

Instructions:

  1. Whisk together olive oil, lemon juice, garlic, rosemary, thyme, oregano, salt, and pepper in a mixing bowl.
  2. Place chicken breasts in a resealable bag or container. Pour marinade over chicken, ensuring it's evenly coated. Marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
  3. Preheat the Blackstone griddle to medium-high heat (around 350°F/175°C).
  4. Place marinated chicken breasts on the preheated Blackstone. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Use an instant-read thermometer to check for doneness.
  5. While the chicken is cooking, toss the trimmed asparagus with olive oil, garlic, salt, and pepper in a small mixing bowl.
  6. Add the asparagus to the Blackstone alongside the chicken. Cook for 5-7 minutes, turning occasionally, until tender-crisp.
  7. Remove asparagus from the Blackstone and immediately toss with grated Parmesan cheese.
  8. Let the chicken rest for 5 minutes before slicing and serving with the garlic Parmesan asparagus.