Grilled Chicken and Vegetables with Lemon Dijon Sauce Prep Time: 20 minutes Cook Time: 15 minutes Servings: 4 Ingredients - 2 teaspoons shallots - chopped - 1 teaspoon garlic - minced - 2 teaspoons Dijon mustard - 2 tablespoons oregano - 1/4 cup lemon juice - 1/4 cup olive oil - pinch salt - 1/2 pound red skinned potatoes - about 15, skins on - 4 chicken breasts - boneless, skinless - olive oil - to coat the chicken, potatoes, and asparagus - 1 bunch asparagus - stemmed - salt and pepper - to taste	1

	Among chicken recipes, this one is certainly one of the tastiest. What could beat the flavor of this tender href="http://www.recipetips.com/recipe-cards/t--3244/grilled-mexican-barbecue-chicken.asp">grilled chicken and vegetables covered with this delicious lemon href="http://www.recipetips.com/recipe-cards/t--2390/maple-raisin-dijon-mustard-glaze.asp">Dijon sauce? This recipe is a complete meal that will satisfy any appetite.   Directions For the sauce/dressing, add the first 7 ingredients to a clean jar, tighten the lid, and shake well; set aside. Bring a pot of water to a boil. Cut the potatoes in half. Place in the boiling water and cook only until crisp tender, about 15 minutes. Drain the potatoes and lay out on a baking sheet to dry. Meanwhile, preheat the grill to medium. Brush the chicken breasts with olive oil and season with salt and pepper. Toss the asparagus with a small amount of olive oil. Place the chicken breasts on the grill and cook one side until browned, about 8 minutes; then turn the chicken and grill the other side. Place the asparagus on the grill and cook until crisp tender, about 5 minutes; turn occasionally.	2

	Sprinkle olive oil over the potatoes and toss to coat; then sprinkle with salt and pepper. Place the potatoes on the grill, cut side down. Grill until browned and grill marks appear, about 5 minutes. Remove everything from the grill, place on a large platter, and shake the dressing jar to re-combine the ingredients; then pour the lemon Dijon sauce over all. Serve warm.	3