Grilled Chicken and Greens

1. 1

   Preheat large ridged grill pan or outdoor grill for direct grilling on medium-high.

2. 2

   Finely chop half of mint.

3. 3

   From lemon, finely grate 1 teaspoon peel and squeeze 4 tablespoons juice.

4. 4

   In 9-inch pie plate, combine chopped mint, lemon peel, 1 tablespoon lemon juice, half of garlic, 1 teaspoon oil, and 1/8 teaspoon each salt and freshly ground black pepper.

5. 5

   Add chicken and rub with mint mixture to evenly coat.

6. 6

   On jelly-roll pan, toss asparagus with 1 teaspoon oil, pinch each salt and freshly ground black pepper, and remaining garlic.

7. 7

   Grill 4 to 6 minutes or until charred in spots, turning occasionally.

8. 8

   Meanwhile, in large bowl, toss radishes, watercress, 3 tablespoons lemon juice, 1 tablespoon oil, 1/8 teaspoon each salt and freshly ground black pepper, and remaining mint.

9. 9

   Divide among 4 plates.

10. 10

    Place hot asparagus on top of greens.

11. 11

    Place chicken on grill.

12. 12

    Cook 2 to 3 minutes per side or until meat just loses its pink color.

13. 13

    Divide hot chicken among plates with greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.