Gourmet Australian Lunch: Grilled Lemon Herb Chicken with Roasted Sweet Potato and Asparagus

Allergens

N/A

Ingredients

• 4 boneless, skinless chicken breasts (8 oz each)
• 1/2 cup fresh lemon herb marinade
• 2 large sweet potatoes, peeled and cubed
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

1. In a large bowl, combine chicken breasts and lemon herb marinade. Refrigerate for at least 2 hours, or up to overnight.
2. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
3. Place sweet potato cubes on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat evenly, then spread out in a single layer.
4. Roast sweet potatoes for 15 20 minutes, or until tender and slightly golden. Remove from oven and set aside.
5. Meanwhile, season asparagus with olive oil, salt, and pepper. Grill over medium heat for 3 4 minutes, or until tender and slightly charred.
6. In a separate pan, grill the marinated chicken breasts over medium heat for 5 7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Allow to rest for 2 3 minutes before slicing.
7. To plate, arrange sweet potatoes on a serving dish, followed by asparagus and grilled chicken. Garnish with fresh parsley and lemon wedges.

Chef’s Insight

Don't skip marinating the chicken; it adds depth of flavor and tenderness. - To enhance the aroma, add fresh rosemary and thyme to the lemon herb marinade.

Notes

This recipe can be easily doubled to serve more guests. - Consider adding a glass of Australian wine for a complete dining experience.