1/4 cup tequila or white vinegar
2 tsp lime zest
1/2 cup fresh lime juice
2 medium garlic cloves, minced
1 tbsp chipotle pepper canned in adobo sauce, minced, plus 2 tablespoons adobo sauce
1 1/2 lbs boneless, skinless chicken breasts, fat discarded
nonstick cooking spray
3 bunches asparagus spears, trimmed
1/4 tsp salt
1/2 tsp black pepper, divided
2 tbsp olive or avocado oil
In small bowl, stir tequila, lime zest, lime juice, garlic, chipotle pepper and adobo sauce. Pour into large resealable plastic bag. Add chicken and seal bag tightly; turn bag to coat. Refrigerate 2-12 hours.
Preheat grill to medium-high heat. Lightly spray grates with nonstick cooking spray.
In large dish, sprinkle asparagus with salt and 1/4 teaspoon pepper. Drizzle with oil. Turn asparagus over to coat.
Remove chicken from marinade. Discard marinade and wipe most of it off chicken. Sprinkle chicken with remaining pepper.
Grill 8-12 minutes, or until chicken is no longer pink in center. Transfer to plate and cover with aluminum foil.
Place asparagus on grill, facing opposite direction of grates. Grill 7 minutes, or until tender crisp.
Serve asparagus with chicken.
Find more heart-healthy recipes and tips for lowering cholesterol at heart.org/cholesterol.