Grilled Chicken and Greens

• 1 c. fresh mint leaves
• 1 lemon
• 2 clove garlic
• 1 tbsp. extra-virgin olive oil
• 2 tsp. extra-virgin olive oil
• 1 lb. chicken-breast halves
• 1 lb. asparagus
• 1 lb. radishes
• 2 package watercress

1. Preheat large ridged grill pan or outdoor grill for direct grilling on medium-high.
2. Finely chop half of mint.
3. From lemon, finely grate 1 teaspoon peel and squeeze 4 tablespoons juice.
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. Add chicken and rub with mint mixture to evenly coat.
6. On jelly-roll pan, toss asparagus with 1 teaspoon oil, pinch each salt and freshly ground black pepper, and remaining garlic.
7. Grill 4 to 6 minutes or until charred in spots, turning occasionally.
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. Divide among 4 plates.
10. Place hot asparagus on top of greens.
11. Place chicken on grill.
12. Cook 2 to 3 minutes per side or until meat just loses its pink color.
13. Divide hot chicken among plates with greens.

mint leaves, lemon, clove garlic, extravirgin olive oil, extravirgin olive oil, chickenbreast halves, asparagus, radishes, watercress

Taken from www.delish.com/recipefinder/grilled-chicken-greens-recipe-ghk0411 (may not work)