 | | Directions |
- 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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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: grill, large pot
Servings: 4
|  | | Ingredients | | - | | 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 |
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