Brine chicken breast for 5-12 hours in a salt solution like in this recipe.
Rinse chicken after removing from the brine. Pat dry with a paper towel, then rub with olive oil. Season with salt, pepper, chili powder, and 1 tsp Flavor God Garlic Lover's Seasoning.
Pound thicker end of chicken down so that the breasts are an even thickness throughout.
Place trimmed asparagus spears on a piece of foil, season with 1 tsp Flavor God Seasoning, and add 1 tbsp of cubed butter. Loosely wrap ends of foil into a packet. Set aside and repeat process with sweet potatoes.
Pre-heat grill to 400 degrees. Add foil packet of sweet potatoes and cook for about 5 minutes before adding chicken to the hot grill. Grill for about 5 minutes on one side before flipping and adding asparagus foil packet to the grill. Continue grilling chicken for another 6 minutes or until internal temperature reaches 160 degrees (carry through heat will bring it to 165 degrees).
Slice chicken before serving alongside asparagus and sweet potatoes.
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