- 8 skinless, boneless chicken breast halves

- sea salt and ground pepper

- 16 pieces (sticks) asparagus

- 1 red bell pepper

- extra virgin olive oil

- garlic powder

Prep: 15 mins     Cook: 20- 25 mins 

Prep outdoor grill for medium heat. Slice 4 chicken breasts into halves. Lightly coat with extra virgin olive oil. Season with sea salt and ground pepper.

Coat asparagus with olive oil. Season with sea salt, ground pepper and garlic powder. Cut bell pepper into thick slices. Season with salt and pepper. 

Cook chicken breast halves on grill for 20 to 25 minutes (10 to 12 minutes per side). It's important that they're cooked in halves to allow the heat to penetrate entirely through the chicken. No salmonella please!

Cook your asparagus and bell pepper slices on the opposite side of the grill (if it's large enough) for about 10 minutes. You're done!