Ingredients:

• 3 ounce boneless skinless chicken
• 2 cups of asparagus spears
• 1 lemon, divided
• 1 teaspoon minced garlic
• 1 teaspoon real butter, melted
• 1½ teaspoons Italian seasoning
•  Himalayan sea salt & pepper, to taste

Instructions:

1. Lay a 12x12 inch square of foil out on a flat surface. Place the chicken breast in the middle of the piece of foil.
2. Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and place them on the foil.
3. Thinly slice one of the lemons and put the slices on the foil, tucking the slices in, around, and between the chicken and asparagus.
4. Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with Himalayan sea salt and pepper to taste.
5. Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.
6. 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.

This recipe makes 1 serving. This equates to the serving having - 3 ounces of Protein, 2 servings of Vegetables, and 1 Healthy Fat on the IHC Plan.