Grilled Chicken Breast with Spring Asparagus and New Potatoes
A light yet satisfying lunch featuring lean grilled chicken breast, tender spring asparagus, and creamy new potatoes, seasoned with fresh herbs, celebrating Slovenia's spring bounty.
Ingredients
- Chicken Breast200 g
- Garlic5 g
- Olive Oil15 ml
- Lemon30 g
- Salt2 g
- Black Pepper1 g
- New Potatoes200 g
- Asparagus150 g
- Parsley5 g
Instructions
- 1Step 1
Step 1: Wash and halve 200g new potatoes. Place them in a pot with cold water, add a pinch of salt, bring to a boil, and cook for 8-10 minutes until just tender. Drain.
- 2Step 2
Step 2: While potatoes are cooking, preheat a grill pan or outdoor grill to medium-high heat. Trim the woody ends off 150g asparagus. Finely mince 5g garlic and chop 5g parsley.
- 3Step 3
Step 3: Pat dry 200g chicken breast. Rub with 5ml olive oil, 1g salt, and 0.5g pepper. Grill for 4-5 minutes per side, or until cooked through (internal temperature 74°C/165°F). Remove from heat and let rest.
- 4Step 4
Step 4: Toss the cooked potatoes and asparagus with the remaining 10ml olive oil, minced garlic, 1g salt, and 0.5g pepper. Grill or sauté for 3-5 minutes until asparagus is tender-crisp and potatoes are slightly browned.
- 5Step 5
Step 5: Slice the chicken breast and serve with the grilled asparagus and new potatoes. Squeeze fresh lemon juice over the top and garnish with chopped parsley.
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