Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Prepare the Honey Mustard Sauce:
In a small bowl, whisk together honey, Dijon mustard, olive oil, lemon juice, garlic powder, salt, and pepper until smooth.

Cook the Chicken:
Season both sides of the chicken breasts with salt and pepper. In a large skillet, heat a little olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.

Roast the Asparagus:
While the chicken is cooking, place the trimmed asparagus on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast the asparagus in the preheated oven for 15-20 minutes, or until tender and slightly crispy at the tips.

Combine the Chicken and Asparagus:
Once the chicken is cooked, place the chicken breasts back in the skillet. Pour the honey mustard sauce over the chicken, making sure it’s evenly coated. Let it simmer on low for a couple of minutes, allowing the sauce to thicken slightly.

Top with Cheese (Optional):
If using cheese, sprinkle the shredded mozzarella on top of each chicken breast. Cover the skillet with a lid and let the cheese melt for 2-3 minutes.

Serve:
Plate the chicken breasts with the roasted asparagus on the side. Drizzle any remaining honey mustard sauce over the chicken and garnish with extra cheese, if desired. Serve immediately.