Grilled Spring Chicken with Asparagus

Makes 2 to 4 servings

2 boneless, skinless chicken breasts, about 1½ pounds
½ cup plus 1 teaspoon extra virgin olive oil, divided
¼ cup fresh lemon juice
1 tablespoon kosher salt plus additional for light seasoning
½ teaspoon paprika
3 fresh thyme sprigs
1 pound asparagus, hard ends trimmed
6 green onions, trimmed

Nutritional information per serving (based on 4 servings):
Calories 363 (46% from fat) • carb. 11g • pro. 39g • fat 19g • sat. fat 3g
chol. 109mg • sod. 873mg • calc. 61mg • fiber 3g

1. Put the chicken in a nonreactive mixing bowl or container. Stir
together ½ cup of the olive oil, lemon juice, teaspoon salt, paprika
and thyme. Pour over chicken and let rest in the refrigerator for 1
hour.
2. When ready to cook, place the Grill/Griddle Plate onto the Baking
Pan with the Grill side facing up. Place into the oven in the lower
rack position. Set to Grill at 450°F and preheat for at least
10 minutes.
3. Once preheated, add the chicken to the grill and cook for
10 minutes. Flip the chicken and continue cooking for an additional
5 minutes. The internal temperature should reach 165°F.
4. While the chicken is cooking, toss the asparagus and green onions
with a pinch of salt and remaining olive oil.
5. Once chicken is finished cooking, remove from the oven and allow to
rest. Add the vegetables to the grill plate and continue to cook for
about 8 to 10 minutes. Vegetables should be browned and cooked
through.
6. Cut the chicken into slices and serve alongside the vegetables.