1large bunch asparagus,trim tough ends away and then cut the remainder into spears
12-16ounceswhite or portobello mushrooms,cut into thick slices
2-3tablespoonsolive oil
1teaspoonblack pepper
1teaspoonsalt
1/2teaspoongarlic powder
1/2teaspoondried thyme
For the chicken
1/3cuplemon juice plus 2 teaspoons lemon zest
1/4cupolive oil
1tablespoonDijon mustard
1tablespoonwater
4clovesgarlic,finely chopped
1 1/2teaspoonsdried rosemary or 1 teaspoon fresh rosemary,chopped
1/2teaspoonsalt
1/2teaspoonground black pepper
4-5boneless,skinless chicken breasts
Instructions
For the veggies: After washing and chopping veggies, spread veggies onto two baking sheets. Dry excess water with paper towels or a clean dish towel.
Drizzle veggies with olive oil to lightly coat. Add black pepper, salt, garlic powder, and thyme. Toss to coat.
Roast at 425 for 13-16 minutes, turning broiler on at the end if necessary to crisp the veggies.
For the chicken: In a large bowl, whisk all of the ingredients together. Reserve 1/4 cup of the marinade in a small bowl for basting chicken later.
Pound each chicken piece to a roughly even thickness. Add chicken to the large marinade bowl, cover, and marinate for at least 2 hours, if possible, or as long as 12 hours. Grill on medium heat for 3-4 minutes on each side, or until done.