The Pioneer Woman Tasty Kitchen
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Lemon Dijon Chicken with Vegetables

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Level: Easy

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Description

This make a great meal for summer grilling. Light and flavorful!

Ingredients

  • 4 pieces Chicken Breasts, Boneless, Skinless
  • 1-½ teaspoon Garlic, Minced
  • 2 teaspoons Shallots, Chopped
  • 2 teaspoons Dijon Mustard
  • 1 Tablespoon Oregano
  • ¼ cups Lemon Juice
  • ¼ cups Olive Oil
  • ½ teaspoons Thyme
  • 1 pinch Salt
  • 1 pinch Pepper
  • ½ pounds Red New Potatoes
  • 1 bunch Asparagas, Trimmed
  • A Few Dashes Olive Oil, Salt and Pepper (for The Chicken, Asparagus and Potatoes)

Preparation

Between two pieces of cling wrap pound your chicken breasts to 1/4 inch thin thickness.

Mix the next 9 ingredients in a bowl, whisking together to make the sauce.

Cut your potatoes in half and bring to a boil in a large pot. Boil them for about 15 minutes until crisp tender. You will be grilling these later. When done, drain potatoes and pat dry with a paper towel.

Heat your grill to a medium heat. Brush your chicken breasts with a little olive oil, salt and pepper.

Grill chicken for about 6 minutes on the first side until browned.

Meanwhile toss the asparagus and potatoes in a little olive oil.

Turn the chicken and grill the other side for about 4-5 minutes longer.

Place the asparagus and the potatoes, cut side down, on the grill and cook until crisp tender, about 5 minutes; turn occasionally. You want some yummy charred marks!

Remove everything from the grill, place on a large platter, then pour the lemon Dijon sauce over the top of the chicken and vegetables. Enjoy!

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