For the chicken-vegetable grill, cut the chicken breast into strips, marinate with olive oil, a little pressed garlic, salt and grill seasoning and let stand for 1 hour.
Wash zucchini, quarter and cut into bite-sized pieces. Wash the asparagus, peel or remove any wooden pieces and also cut into fine slices. Finely chop the onion.
Heat olive oil in a pan and first fry the asparagus for 2 minutes, then add the zucchini and fry for 2 minutes, later add onion and pressed garlic and fry. Season to taste with salt, pepper and herb salt. Move to the side and fry the meat in the drippings (add a little more oil if necessary).
Mix everything, sprinkle the chicken-vegetable-gröstl with fresh herbs and serve.