Ingredients

2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces

2 tablespoons chili powder

1/2 teaspoon garlic, powder

1/2 teaspoon salt, divided

1 pound boneless, skinless chicken breast 

2 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

Directions

1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool. Immediately add lemon juice, and 1/4 teaspoon salt.
2. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge chicken in the spice mixture to coat.
3. Heat grill to medium-high heat. Add the chicken and cook until juices run clear.  Remove from grill. 
4. Enjoy!