COOKING INSTRUCTIONS:

In a large bowl, whisk together the lemon zest, lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper. This will serve as your marinade.

Add the chicken breasts to the marinade, ensuring they're well-coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Preheat your grill to medium-high heat. Once hot, remove the chicken from the marinade, allowing any excess to drip off, and place the chicken breasts on the grill.

Grill the chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).

While the chicken is grilling, toss the asparagus with a drizzle of olive oil, salt, and pepper. Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until tender and slightly charred.

Once cooked, remove the chicken and asparagus from the grill. Let the chicken rest for a few minutes before slicing it. Serve the grilled chicken alongside the asparagus, garnishing with additional lemon slices if desired.

For extra tips, consider marinating the chicken overnight for an even more intense flavor. If you don't have a grill, you can also cook the chicken and asparagus in a grill pan on the stovetop or roast them in the oven at 400°F (200°C) for about 20-25 minutes.

This dish is versatile, so feel free to add your favorite spring vegetables or sides to enhance the meal further!