Ingredients

• 8 ounces  boneless, skinless chicken breast (1 large or 2 medium breasts)
• 2 tablespoons olive oil
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon herb-spice mix (cumin, paprika, chili powder)
• 1/4 teaspoon crushed red pepper flakes
• 10 asparagus spears
• 1 ear fresh corn on the cob (Colorado corn if available)
• 1/2 lemon 
• 1 tablespoon fresh chives 

Preparation

1. Season chicken breast with one tablespoon olive oil, cracked black pepper, herb-spice mix and crushed red pepper flakes. Add chicken to hot spot of the grill, seasoned side down. Grill for 12 minutes.
2. While chicken cooks, cut asparagus and place on the grill. Season with black pepper and drizzle with 2 teaspoons of olive oil. Grill asparagus for 5 to 7 minutes.
3. Cut the ear of corn in half and drizzle with 1 teaspoon of olive oil. Grill corn for 3 to 4 minutes, until slightly charred. After taking corn off the grill, add a squeeze of lemon juice and the chopped chives.
4. Squeeze lemon over chicken and asparagus to taste.

Helpful hints

• Fresh lemon juice and a little splash of olive oil is a great substitute for salt.
• After asparagus starts to char, you can push it off to a part of the grill that isn’t in direct flame.
• Cook an extra ear of corn for lunch or dinner tomorrow.
• Adjust chicken portion to match your meal plan.
• This recipe is featured in the DaVita Eats: Chef Tips video series.