Ingredients
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1 lemon, juice of
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1 tablespoon white wine vinegar
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1/4 teaspoon freshly ground black pepper
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2 teaspoons Dijon mustard
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2 tablespoons toasted sesame oil
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3 whole boneless skinless chicken breasts, cut in half
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2 lbs asparagus, trimmed
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6 small zucchini, cut on the diagonal 1/4-inch thick
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1 teaspoon extra virgin olive oil
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3 oranges
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1 1/2 teaspoons salt
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2 teaspoons toasted sesame seeds
Instructions
- Cut 1 orange into wedges (peel intact); set aside.
- Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl.
- Add lemon juice, vinegar, pepper, and mustard; whisk.
- Slowly whisk in sesame oil; set aside.
- Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick.
- Place chicken in a glass bowl; pour half reserved vinaigrette over chicken.
- Coat thoroughly, cover with plastic wrap, and chill 1-2 hours .
- Heat a grill or grill pan until very hot.
- Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt.
- Grill vegetables and reserved orange wedges until tender.
- Remove chicken from marinade; season with remaining teaspoon salt; discard marinade.
- Grill until browned on both sides and cooked through.
- Arrange chicken and vegetables on platter; sprinkle with sesame seeds.
- Serve with remaining reserved vinaigrette.