4 servings

Chicken (Saute or charcoal grill)

4 chicken breast (thighs or drum sticks if you like dark meat)

Cut chicken breasts in half sideway to make it thinker in order to cook quicker so it will not dry.

Marinates chicken 10 minutes with the following ingredients:

1 tea spoon salt

½ tea spoon ground black pepper

3 tea spoons of light soy sauce

1 tea spoon chopped fresh garlic

1 tea spoon chopped scallion (white part only)

Pour a table spoon olive oil in a hot none-stick pan, sauté chicken 3-4 minutes each side. I like to let them cook until light golden brown.

(Note: You can also use the same ingredients for portchop)

Asparagus

1and 1/2lb trimmed fresh Asparagus.

Turns oven on at 400 degrees Fahrenheit

Place asparagus on a baking sheet, lightly drizzling with olive oil and sea salt. Sprinkle lightly with thyme powder. Baked 7 to 8 minutes; I light to take them out and turn the asparagus at 3.5 minutes so they cooked perfectly.

You can serve this chicken and asparagus with baked potatoes or white rice.