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