Clean and marinate the chicken with lemon juice, lemon zest, fresh rosemary, black pepper, kashmiri chili, garlic, olive oil, salt and thyme.
Keep the marinated chicken in a zip-lock bag. Tap on it using rolling pin all over the chicken.
Keep it in to fridge for 6-7 hrs. or overnight.
Next day, grill it on griddle at low to medium heat with lid on until chicken gets cooked.
Make sure you have turned over both side and it’s cooked well.
At last, roast it at high heat from both side till golden in color. Once its done, place it into serving bowl and keep covered.
To make sweet & sour sauce…. Heat oil in pan at medium heat, add garlic and ginger and saute till slightly golden color. Add soy sauce, chili garlic sauce, vinegar and corn starch (dissolved in to 1/3 cup water beforehand). Stir it for 30 sec and let it get thicken. Keep stirring. Turn off the heat and keep aside.
Trim hard part of asparagus and roast it with 1/2 tsp oil, 1/2 tsp garlic and salt on tava or pan for 1-2 minute or till slightly tender and roasted. Turn off the heat once its done.
Rosemary chicken breast is ready to be served. Serve it with grilled asparagus, stir fry veggies and wheat berries.