Marinade the chicken breasts

• Use a meat tenderizer mallet to pound the chicken breasts and even out the thickness to 1/4 inch thickness.
  1 1/2 - 2 pounds skinless boneless chicken breasts
• Add the chicken to a medium mixing bowl. Season with the salt, freshly ground black pepper and the lemon vinaigrette. Mix to coat the chicken. Cover and marinate 15 to 30 minutes.
  1 1/4 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons lemon Vinaigrette

Preheat oven 425F/218C degrees

Prepare and bake the asparagus.

• Add the asparagus to a sheet pan lined with parchment paper. Add the thyme sprigs, garlic, red pepper flakes, salt, black pepper and the oli. Mix to coat.
  2 bunch Asparagus, 6 - 8 fresh thyme sprigs, 2 cloves garlic, 1/2 teaspoon red pepper flakes, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1 -2 tablespoons extra virgin olive oil
• Transfer the pan to the preheated oven. Roast until tender, but al dente. About 8 to 10 minutes

While the asparagus is cooking, grill the chicken breasts

• Preheat the cast iron grill on the stovetop using medium-high heat. Add the avocado oil. Add the chicken breasts. Grill each side 6 to 7 minutes each or until they are cooked through.

  Note: Cook the chicken in batches if necessary. Leave the chicken untouched once it's in the pan for the 6 to 7 minutes. Then flip.
  1 tablespoon avocado oil
• Remove the breasts from the pan. Serve with the asparagus and drizzle with the avocado-tomato vinaigrette-sauce. Enjoy.