- 2 skinless & boneless Chicken Breasts
- 2 Tablespoons Olive Oil
- 1 bunch Green Asparagus
- 2 extra large Eggs
- 4 teaspoons, divided Sea Salt
- 0.5 teaspoon, divided Ground Black Pepper
Healthy and nutritious grilled chicken with asparagus and poached egg on top!
A lean protein, a green vegetable and an egg on top, what more could you want?
This dish makes a great lunch, dinner and make ahead meal!
Yes, you can poach eggs ahead of time and simply reheat them in some hot water!
I think it’s safe to say that chicken is popular among most.
Pounding and tenderizing the meat results in a juicier, tastier chicken that cooks much faster too!
If you have a grill or grill skillet, use that as it also enhances the flavor and gives it those pretty grill marks.
We all know that adding a green vegetable to your plate has great health benefits.
Asparagus is great source of nutrients, including fiber, folate and vitamins A, C and K.
Additionally, eating asparagus has a number of potential health benefits, including weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure!
To add some healthy fat, the poached egg on top is not only visually appealing but the runny yolk acts as the perfect sauce for this dish!
If you make this grilled chicken with asparagus and poached egg, please consider leaving your review in the comment section below.
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Pound and Tenderize The Chicken Breasts
Get a cutting board and place a piece of large parchment paper on top.
Place the chicken breast on top then cut off any excess fat.
Fold over the parchment paper to completely cover the chicken.
Using your meat mallet or a rolling pin, pound the chicken until it is evenly thin. About 1/2 an inch in thickness.
Next, season both sides of the chicken breast with salt and black pepper. I use about 1/4 teaspoon of salt per and 1/8 teaspoon of black pepper per side.
Grill The Chicken
Heat your grill, grill skillet or any bottom heavy skillet on high heat.
Add 1 tablespoon of olive oil and once the skillet is hot add your chicken breast.
Lower the heat to medium-high and cook for 3-4 minutes on each side or until the chicken is fully cooked through.
The internal temperature of the chicken should be 165°F.
Place the cooked chicken breast on a plate and allow it to rest.
Blanch (Cook) The Asparagus
First, wash the asparagus then snap or cut off the tough bottom ends of the asparagus (see video).
Bring a pot of water to a boil then add 2 teaspoons of salt.
Place the asparagus into the boiling water and set a 2 minute timer.
Once the timer goes off, transfer the asparagus into a large bowl with ice and cold water.
This will shock the asparagus and stop the cooking process immediately and ensures that the asparagus will retain its bright green color.
Poach The Eggs
Quickly rinse out your pot then add fresh water and bring it up to a boil.
While the water comes up to a boil, crack one egg into a ramekin.
Once the water is at a gently boil, lower the heat to medium.
Using a spoon swirl the water so it created a vortex then immediately, drop 1 egg into the center of the vortex.
Poach the egg for 3-5 minutes then gently remove it from the water and place it on a plate with paper towel.
If there is a lot of white foam and excess white floating in the water remove those with a slotted spoon then repeat the process for the second egg.