 | | Directions |
- Bring pot of water to boil.
- Cut larger potatoes in half. Place in boiling water and cook only until crisp tender, about 15 minutes.
- Drain, lay out on baking sheet to dry.
- Meanwhile, preheat grill to medium.
- Brush chicken breasts with olive oil, season with salt and pepper.
- Toss asparagus with small amount of olive oil.
- Place chicken breasts on grill, cook 1 side until browned, about 8 minutes. Turn.
- Place asparagus on grill, turning occasionally until crisp tender, about 5 minutes.
- Sprinkle olive oil over potatoes, toss to coat. Sprinkle with salt and pepper.
- Place cut side down on grill. Grill until browned and grill marks appear, about 5 minutes.
- Remove all from grill. Place on large platter, pour dressing over all. Serve warm.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: grill, large pot
Servings: 4
|  | | Ingredients | | - | | LEMON DIJON DRESSING |
| - | | 2 teaspoons shallots - chopped |
| - | | 1 teaspoon garlic |
| - | | 2 teaspoons Dijon mustard |
| - | | 2 tablespoons oregano |
| - | | 1/4 cup lemon juice |
| - | | 1/4 cup olive oil |
| - | | pinch salt |
| - | | CHICKEN BREASTS |
| - | | 4 chicken breasts - boneless, skinless |
| - | | 1/2 pound red skinned potatoes - about 15, skins on |
| - | | 1 bunch asparagus - stemmed |
| - | | olive oil |
| - | | salt and pepper - to taste |
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