Preheat the oven to 375° F and line a rimmed baking sheet with foil and a cooling rack, and set aside.
In a gallon-size resealable bag, combine the chicken, soy sauce and garlic.
Refrigerate for 30 minutes to 2 hours, turning the chicken every so often.
When ready to cook, remove the chicken from the marinade and season both sides of the chicken with the salt and pepper.
Heat a large skillet over medium-high heat. Add the sesame oil to the skillet and sear the chicken breasts for about 2 minutes on each side. Discard the remaining marinade.
Using tongs, transfer the chicken to the prepared baking sheet and bake for 10-15 minutes.
While the chicken is in the oven, prepare the Honey Lemon Glaze: In a small bowl whisk together the brown sugar, lemon juice, honey and ginger.
Take the chicken out and brush the glaze over each breast.
Place back in the oven for an additional 10 minutes, or until the internal temperature reaches 165° F.
Toss (optional) asparagus in remaining Honey Lemon Glaze and bake for 10 minutes at 375° F with the chicken.
Notes
Calories from Fat: 35WWP+: 5SmartPoints: 5*Nutrition information does not include asparagus