Grilled Chicken and Spring Vegetables

By Jahel

Real Simple Magazine

Ingredients

• 1-1/2 lbs. halved new potatoes
• 1 bunch asparagus
• 2 T olive oil
• 2 T red wine vinegar
• 2 T whole-grain mustard
• Salt
• Pepper
• 8 chicken cutlets (1-1/2 lb. total)
• 1 T ground coriander

Preparation

Step 1

Steam potatoes until tender, 12 to 14 minutes, adding asparagus during the last three minutes. Toss with olive oil, red wine vinegar, and whole-grain mustard; season with salt and pepper. Season chicken cutlets with salt, pepper and ground coriander. Grill over medium heat until cooked through, 2 to 4 minutes per side. Serve with vegetables.