Start by quartering some fresh figs and then peel and cube a red beet.
Saute the root vegetable in some oil first for a few minutes. Push to one side of the skillet and add the chicken in. Place asparagus on the other side, then drizzle all with some balsamic vinegar, a sprinkle of pepper and dash of sea salt.
Flip the chicken after a few minutes and top with some rosemary. Add in the figs to the side with the beets when the chicken is about halfway cooked. Crumble feta over the asparagus about a minute prior to the finish.