Chicken breasts with asparagus and cherry tomatoes

INGREDIENTS

• 1.5 lb boneless skinless chicken breasts
• 1 lb asparagus
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 2 minced garlic cloves or equivalent
• 1 tbsp Italian seasoning
• 1 lemon
• ¼ cup chicken broth

INSTRUCTIONS

1. cut the chicken breasts in half and pound them to about 1/2 inch thickness
2. juice the lemon and zest it, if you are the kind of person who has a lemon zester in their kitchen
3. break the thick ends off the asparagus or just cut them off with a knife. if the asparagus is about 8 inches long, you want to cut or break off about 3 inches of the thick part at the bottom
4. put the garlic and chicken into a big bowl. add only one tablespoon of the olive oil. add the Italian seasoning and some salt and pepper, as much or as little as you would like
5. stir it all up so that the seasoning coats the chicken 
6. heat the remaining 1 tablespoon of oil in a large skillet. add the chicken and cook for about 4 or 5 minutes on each side. personally at this point I also like to throw in a tablespoon or two of butter, but that's up to you
7. now throw in the asparagus and cherry tomatoes, along with the chicken broth, lemon juice, and zest if you have it. put a lid on it and lower the heat to simmer for about 5 or 6 minutes.
8. make SURE that the chicken is no longer pink. you cut the chicken breasts in half right? check the cut. if you can see pink, the chicken isn't ready yet. don't catch salmonella, buddy
9. once the chicken is cooked all the way through, you're done! eat it or wear it!!