Instructions

1. Heat the grill pan, or outside grill.
2. Cut the fat off the chicken, if any, and season it with oil, lime juice, Thai seasoning, dried parsley, salt, and ground black pepper. You do not need much salt just a pinch because Thai seasoning already contains sodium. Rub on both sides and allow it to marinate for about 10 minutes and/or until the grill pan is ready. You may marinate it for up to an hour, but make sure to place in the fridge after 15 minutes.
3. Brush a bit of oil on the grill pan and lower the Temperature to medium.
4. Place chicken on the top and allow it to cook for 5 minutes on one side before flipping on the other. Press a bit so you get those grill marks. Cooking time on direct fire is about 5 to 6 minutes, per side, for the boneless chicken breast and internal temperature should be between 160° and 165° F, now for the grill pan, I would say cook it until you reach that internal temperature or for about 15 minutes altogether. flipping a couple of times until it is cooked through. If the chicken is thick you may slice it in half or cook longer. When it is cooked, place it on the kitchen paper towel and allow it to rest for at least 5 minutes so the juices could stay in and you won't end up with dry chicken.
5. Wash and slice nectarine and place just a couple of minutes before a chicken is done. You can also grill asparagus or any other vegetables that you prefer of have, like mushrooms or peppers.
6. Combine dressing or vinaigrette by mixing it together and drizzling it over the greens. You do not have to use it all, so you may place it in the jar with a lid and keep it in the fridge.
7. Serve the grilled chicken with mixed greens on the side and place on each plate a half of the nectarine.