Lemon And Herb Chicken With Vegetables

• 1 clove garlic, minced
• 2 tsp lemon zest
• 1/2 cup fresh flat-leaf parsley leaves + 1 tbsp finely chopped
• 2 tsp fresh thyme leaves, finely chopped
• 4 (7 oz) chicken breast, halved horizontally
• 1 1/4 lb new potatoes, thickly sliced
• 6 None medium tomatoes, halved
• 6 oz asparagus
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 cup tomato chutney

1. Combine garlic, lemon zest, chopped parsley and thyme. Season. Add chicken and toss to coat. Set aside.
2. Boil potatoes until tender. Drain.
3. Meanwhile, cook tomatoes and asparagus on a heated oiled grill pan (or broil) until tender. Combine with potatoes, lemon juice, olive oil and parsley leaves. Season and cover to keep warm.
4. Cook chicken on grill pan (or in broiler) until browned on both sides and just cooked through. Serve with vegetables and tomato chutney.

clove garlic, lemon zest, parsley, thyme, chicken breast, new potatoes, tomatoes, lemon juice, olive oil, tomato chutney

Taken from recipes-plus.com/api/v2.0/recipes/24153 (may not work)