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Preheat grill to medium high heat.
In a shallow bowl or zip lock bag, add chicken, 1/4 cup of wine and 2 Tablespoons of lemon pepper.
Let the chicken marinate for about 20 minutes.
Cut the potatoes into halves or quarters and drizzle the potatoes with 1 teaspoon of olive oil and season with the remaining 1 teaspoon of lemon pepper, toss to coat. Wrap the potatoes in foil.
In a small mixing bowl or jar with a tight fitting lid, add shallot, garlic, lemon juice, vinegars, olive oil, the remaining 2 tablespoons of white wine, and dill.
Whisk vinaigrette or shake in the jar to combine.
Put potatoes and chicken on the grill and cook until potatoes are soft and chicken is cooked through.
Rinse asparagus and remove about 2" from the bottom of the stalks. Add to the grill and cook until the asparagus starts to lightly char, turning often to cook all sides. The asparagus will cook quickly so watch it carefully.
Remove chicken, potatoes and asparagus from the grill and let chicken rest about 5 minutes before slicing.
Slice the chicken into strips and the asparagus into 2" pieces.
Add equal portions of chicken, potatoes and asparagus to each plate and drizzle vinaigrette over each salad before serving.
Sprinkle green onions, pine nuts, and sesame seeds over salad and serve.
This recipe has the following nutrient totals:
Protein 35.2 g
Carbohydrates 35.9 g
Iron 1.81 mg
Fiber 5.09 g
Calcium 23.5 mg
(plus many more nutrients)
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