Grilled Chicken and Spring Vegetables

grilled-chicken-vegetables
Photo by Paul Sirisalee
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 400 calories
    • Fat 11 g
    • Sat Fat 2 g
    • Cholesterol 94 mg
    • Sodium 551 mg
    • Protein 40 g
    • Carbohydrate 33 g
    • Sugar 1 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 33 mg

Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring to a simmer. Place the potatoes in the steamer basket and cook until tender, 12 to 14 minutes. Add the asparagus to the steamer basket during the last 3 minutes and steam until tender. Transfer the potatoes and asparagus to a large bowl. Toss with the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper.

Heat grill to medium. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Grill until cooked through, 2 to 4 minutes per side. Serve the chicken with the vegetables.

 

Ingredients

  1. Check 1 1/2 pounds new potatoes (about 15), halved
  2. Check 1 bunch asparagus (about 1 pound), trimmed
  3. Check 2 tablespoons olive oil
  4. Check 2 tablespoons red wine vinegar
  5. Check 2 tablespoons whole-grain mustard
  6. Check kosher salt and black pepper
  7. Check 8 chicken cutlets (about 1 1/2 pounds total)
  8. Check 1 teaspoon ground coriander

Directions

  1. Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring to a simmer. Place the potatoes in the steamer basket and cook until tender, 12 to 14 minutes. Add the asparagus to the steamer basket during the last 3 minutes and steam until tender. Transfer the potatoes and asparagus to a large bowl. Toss with the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper.
  2. Heat grill to medium. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Grill until cooked through, 2 to 4 minutes per side. Serve the chicken with the vegetables.