In the baggy or a bowl, combine the salt and pepper, olive oil, garlic power, and Italian seasoning. Coat the Halved Chicken well.
Grill or cook all the chicken over medium-high heat for about 5-7 minutes on each side until cooked through (165 degrees F in the center). Reserve 2/3 of the cooked chicken for Sweet Chili Chicken Buddha Bowls and Pesto Chicken and Asparagus Pea Pasta.
Top the remaining pieces of chicken with mozzarella cheese and remove from the grill so it doesn’t overcook (it will melt as it sits).
While cooking, spray the asparagus with olive oil spray and season with salt and pepper, and add to the grill or a pan over high heat. Don’t move so you get a char and flip it after a few minutes. After a few more minutes, remove and slice the asparagus into thirds or fourths. In a bowl, combine the halved cherry tomatoes, 1/2 lemon zest, lemon juice, salt, and basil together.
In another small bowl, add the cut asparagus, Crispy Beans, Green onions, the remaining lemon zest, and olive oil. Taste and season with salt and pepper as needed.
To serve, top each chicken with pesto, and tomato salad. Put the chicken over arugula and the asparagus/beans.

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