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In a large mixing bowl, combine the lemon zest, lemon juice, olive oil, garlic, and all the spices. Mix thoroughly until well combined. Reserve ¼ cup of the marinade for later use.
Add the chicken to the remaining marinade. Refrigerate for 30 minutes.
When you’re ready to cook, heat a nonstick skillet over medium-high heat. Once hot, add the chicken to the pan. Sear the chicken on both sides to golden brown, about 3 minutes per side.
Transfer the chicken to a serving plate. Drizzle the reserved marinade over the top and garnish with freshly chopped parsley and crumbled feta cheese.
Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until tender-crisp and slightly charred, about 4 minutes.
In a bowl or jar, mix together the dressing ingredients. Shake well to emulsify.
Serve the asparagus with the dressing poured over.
You might wish to add extra feta cheese and lemon zest as garnish.