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chicken breasts garlic shallots Dijon mustard oregano lemon juice olive oil thyme salt pepper red new potatoes olive oil
Viewed: 26 - Published at: 6 years agoIngredients
- 4 pieces Chicken Breasts, Boneless/skinless
- 1- 1/2 teaspoon Garlic, Minced
- 2 teaspoons Shallots, Chopped
- 2 teaspoons Dijon Mustard
- 1 Tablespoon Oregano
- 1/4 cups Lemon Juice
- 1/4 cups Olive Oil
- 1/2 teaspoons Thyme
- 1 pinch Salt
- 1 pinch Pepper
- 1/2 pounds Red New Potatoes
- 1 bunch Asparagas, Trimmed
- A Few Dashes Olive Oil, Salt and Pepper (for The Chicken, Asparagus and Potatoes)
Method
- 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!
