Fresh Grilled Chicken, Asparagus and Potatoes

Ingredients

1/3 cup (75mL) 

Light olive oil

2 tbsp (30mL) 

Green onion, chopped

2 tbsp (30mL) 

Fresh tarragon or mint, chopped

2 

Cloves garlic, minced

¾ tsp (4mL) 

Each salt and pepper

2 lbs (1kg) 

Fingerling potatoes, cooked and halved lengthwise

2 lbs (1kg) 

Asparagus, trimmed

2 

Packages (approx. 450 g each) MAPLE LEAF Prime™ Dijon Mustard & Herb Marinated Chicken Breasts

Directions

PREHEAT the grill to medium-high and grease lightly.

WHISK the olive oil with green onion, tarragon, garlic, salt and pepper in a small bowl. Halve the mixture, setting one portion aside. Toss the potatoes and asparagus with remaining portion.

GRILL the chicken for 5 minutes. Reduce the heat to medium and turn the chicken.

ADD asparagus and the precooked potatoes to the grill. Turn frequently, basting with reserved oil mixture for 10 to 15 minutes or until well marked. Meanwhile, continue to grill chicken until the juices run clear when pierced with a fork or the internal temperature of the meat reaches 170˚F (77˚C). Allow the chicken to rest for 5 minutes before slicing.

TRANSFER the vegetables to a platter. Slice the chicken thinly and fan over vegetables.

PREPARATION TIP: Cook extra fingerling potatoes the night before. Store in the refrigerator overnight to make this recipe the next day. Potatoes are pre-cooked in order to be grilled alongside the asparagus. This way, everything arrives to the table at the same time, perfectly cooked.