5
Ingredients
- For the chicken:
- 4 thin boneless skinless chicken breasts
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 teaspoons sugar
- 2 cloves of minced garlic
- 2 teaspoons dried italian herb seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- cooking spray
- 1 1/2 pounds baby potatoes cut into 3/4 inch thick slices
- 1 pound asparagus woody ends trimmed off
- 1/2 pound mini bell peppers
- 1 tablespoon of butter
- 2 teaspoons of olive oil
- salt and pepper
- lemon wedges
- 1/4 cup fresh chives thinly sliced
Instructions
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For the chicken:
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Mix together the olive oil, lemon juice, sugar, garlic, italian herb seasoning, salt and pepper in a large resealable bag. Add the chicken and marinate for at least 1 hour, up to 8 hours.
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Heat grill to medium. Fold a 4-foot-long sheet of aluminum foil in half. Coat the foil with cooking spray. Place the potatoes on the double layer of foil. Form a packet, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Remove warm potatoes from foil; transfer to a large platter, toss with butter, and season with salt and pepper to taste.
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About 10 minutes into the cooking time of the potatoes, remove the chicken from the marinade and place it on the grill. Cook for 5-7 minutes per side or until done. Remove from grill.
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While the chicken is cooking, brush the asparagus and peppers with 2 teaspoons of olive oil and season with salt and pepper. Place the vegetables on the grill and cook for 2-4 minutes per side, or until tender. Remove from grill.
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Place the chicken and vegetables on the same platter as the potatoes. Sprinkle chives over the top. Serve with lemon wedges on the side.