Grilled Chicken and Vegetables with Lemon Dijon Sauce Recipe

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Among chicken recipes, this one is certainly one of the tastiest. What could beat the flavor of this tender grilled chicken and vegetables covered with this delicious lemon Dijon sauce? This recipe is a complete meal that will satisfy any appetite.
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  • 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
Container:grill, large pot
20 mins
15 mins
1 hr
  • 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.
  • 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.
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