All you have to do in advance is marinate the chicken.
In the blender whiz together 1 tbs of tamari with 1 tablespoon of sesame oil, two teaspoons of grated fresh ginger and 1 small seeded red chilli. Add to that the pulp of one yellow nectarine and the juice of a lime, and pour it over the chicken breasts. You'll use between 180 to 200g per serve.
Cover and refrigerate for about 2 hours or overnight if you can.
On a slightly oiled grill pan, sear the chicken breasts for 2 minutes each side, then place then on a baking tray.
Cook through for another 12 to 15 minutes.
While the chicken is cooking you can use the same pan to grill the nectarines and some fresh asparagus.
Give the nectarines a quick brush with sesame oil and place them onto the grill pan with the asparagus, if it all fits - otherwise do it in two batches.
Turn them over after a couple of minutes and then set them aside.
Asparagus only takes a couple of minutes - you can test for tenderness with a small knife.
Serve the asparagus on the side over a few washed green leaves. Add the chicken and nectarine and finish with coriander and a light sprinkle of sesame seeds over the top.
Free stone nectarines are best to use to make this dish as the stone comes away easily from the flesh and it looks a lot better.