• Trim ends of asparagus and cut in half. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook asparagus until tender, 5-6 minutes. Add a dash of water to pan to help asparagus cook. Transfer to a large bowl, season to taste with salt and pepper and allow to cool slightly. 

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. 
• Thinly slice garlic. 
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. 

• When the asparagus is cooked, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. 
• Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). 
• In the last minute of cook time, add seasoning blend and garlic and cook until fragrant. 
• Remove pan from heat, then add the honey, turning chicken to coat. 
TIP: The chicken is cooked through when it's no longer pink inside.

• To the bowl with the cooled asparagus, add mixed salad leaves, avocado and a drizzle of olive oil and balsamic vinegar. Toss to coat and season to taste. 
• Slice chicken. 
• Divide asparagus salad and honey-glazed chicken between plates to serve. Enjoy!