Grilled Chicken with Asparagus Feta Salsa Verde
3 chicken breasts, grilled
1 small lemon, halved
1 TBS olive oil
1 TBS oregano, chopped
1 tsp salt & ½ tsp freshly cracked black pepper
3 ounces feta, crumbled
¼ cup ecach Italian flat-leaf parsley & fresh basil leaves, chopped fine
1 clove garlic, minced
1 TBS red wine vinegar
1/3 cup olive oil
1 head fresh asparagus spears, trimmed and peeled
Kosher salt and freshly cracked black pepper
Preheat the grill.
Marinate the chicken with lemon, olive oil, oregano, salt and pepper for 1 hour in the fridge.
In a mixing bowl add in the feta, parsley, basil, garlic, vinegar and olive oil. Season with salt & pepper.
Place the chicken on the grill and mark on both sides. Grill on both sides for about 2-3 minutes. Let rest for 10 minutes and then slice about ½ inch.
Coat the asparagus spears with 1 tablespoon of olive oil and season with salt and pepper. Place on the hot grill. Once the asparagus has marks from the grill, place on the above rack on the grill. Grill slowly until the asparagus is cooked through but still has a bite. Let cool slightly, slice thin, and toss with the salsa. Place the chicken on the plate and spoon the asparagus salsa verde over the chicken and serve.