Lemon Herb Grilled Chicken with Asparagus and Roasted Potatoes:
2 skinless, boneless chicken breasts
1 bunch of fresh asparagus, trimmed
8 baby red potatoes, halved
1 lemon, zested and juiced
3 cloves of garlic, minced
3 tablespoons olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Preheat your grill to medium-high heat and preheat your oven to 400°F (200°C).
In a bowl, combine the minced garlic, lemon zest, 2 tablespoons of olive oil, and a pinch of salt and pepper. Rub this mixture all over the chicken breasts. Set aside to marinate while you prepare the vegetables.
In a separate bowl, toss the halved baby red potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they're golden and crispy.
While the potatoes are roasting, drizzle the trimmed asparagus with a bit of olive oil and season with salt and pepper. Place them on the grill and cook for about 3-4 minutes per side, or until they're tender with a slight char.
Grill the marinated chicken breasts for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Once everything is cooked, arrange the grilled chicken, roasted potatoes, and grilled asparagus on a serving platter.
In a small bowl, mix the lemon juice with a drizzle of olive oil. Drizzle this mixture over the chicken, potatoes, and asparagus.
Garnish the dish with freshly chopped parsley and lemon slices for an extra touch of freshness.
Serve the Lemon Herb Grilled Chicken with Asparagus and Roasted Potatoes immediately, and enjoy your delightful creation!
Feel free to adjust the quantities and cooking times based on the number of servings you need. Enjoy your gourmet meal!