Grilled Chicken Breast with Grilled Asparagus and Yellow Rice

Around our house we prefer chicken thighs to breasts because they are more flavorful.  However, when you are looking to eat a little more healthy, chicken breast are the way to go and in some ways provide a cleaner canvas to showcase the flavors you add (okay, we are selling seasonings you know).  This recipe works well on the grill or in the oven.  I will feature this as a one pan oven dish in the near future.

What you need:
Chicken Breasts
Fresh Asparagus (or other veggie)
Yellow Rice mix package (plus I added some Jasmine Rice)
Olive Oil
Zest Coast Original BBQ Rub (for the chicken)
Zest Coast Seafood Shaker seasoning blend (for the asparagus)


What to do:
Apply BBQ rub to the chicken breasts and set aside.
Start cooking rice according to directions (I use a rice cooker).  For this meal, I added 1/2 cup of jasmine rice to the rice mix and used a good drizzle of olive oil.  The oil or butter is optional.
Once rice is started, preheat grill or oven to 350 degrees.
Prep Asparagus by washing and breaking or cutting off the woody part of stalk (Tip: grab about  five stalks at time and snap in half where they want to naturally snap/break). Drizzle with a little olive oil and then apply seasoning (here we used ZC Seafood Shaker).

Grill/Cook Chicken Breast at 350 for around 30 minutes until 165 degree internal temp.  I start checking temps at the 20 minute mark. I put the Asparagus on the grill at this time as it takes 10 to 15 minutes to cook.  Watch for flare ups from the olive oil.  I usually have it over a safe zone or indirect heat.  More roasting, than grilling.