Pound thicker end of chicken down so that the breasts are an even thickness throughout.

Brine chicken breast overnight in a salt solution like in this recipe.

Pre-heat oven to 400° and line a baking sheet with aluminum foil.

Pat chicken dry with a paper towel, then rub with 1 tsp olive oil. Season with salt, pepper, 1 tsp Flavor God Garlic Lover's Seasoning, and 1/2 tsp chili powder.

Pre-heat the grill to about 400°. Add chicken and grill for 5-6 minutes per side or until cooked through to an internal temperature of 160° (carry through heat will cook it to 165°). Remove chicken from grill and rest for at least 5 minutes before slicing.

Add butternut squash to the lined baking sheet. Toss with remaining olive oil and Flavor God seasoning. Salt and pepper to taste. Bake for 20-25 minutes or until fork tender.

Add asparagus to a large, microwave safe dish. Cover dish with a very damp paper towel. Microwave for 2-3 minutes or until asparagus is bright green and tender-crisp. Immediately transfer asparagus to an ice bath to stop cooking, then pat dry and cut into 2″ pieces.  Set aside.

Slice chicken before serving alongside asparagus and butternut squash.