Garlic-Herb Grilled Chicken Breasts with Charred Asparagus

Prepare the vegetables: Wash 1.5 lb of Yukon Gold potatoes and slice them into 1/2-inch thick wedges. Wash 1 lb of fresh asparagus and snap or cut off the woody bottom ends.

Zest the lemon to yield 1 tsp of zest, then squeeze the juice to yield 3 tbsp of fresh lemon juice.

Peel and finely mince 4 garlic cloves.

In a small bowl, whisk together 3 tbsp of olive oil, the minced garlic, 1 tbsp of dried oregano, 1 tbsp of dried basil, 1 tsp of lemon zest, 3 tbsp of lemon juice, 1 tsp of salt, and 1/2 tsp of black pepper to create the marinade.

Pat dry 3.0 lb of boneless, skinless chicken breasts with paper towels. Place them in a large bowl or zip-top bag and pour 3/4 of the herb marinade over them, tossing to coat. Reserve the remaining 1/4 of the marinade for brushing later. Let the chicken marinate at room temperature for 15 minutes.

In a medium bowl, toss the potato wedges with 2 tbsp of olive oil, 1 tsp of garlic powder, 1 tsp of paprika, 1/2 tsp of salt, and 1/2 tsp of black pepper. Place the seasoned potato wedges inside a large, double-layered packet of heavy-duty aluminum foil and seal the edges tightly.

Preheat your outdoor grill to medium-high heat (approximately 400°F / 200°C).

Place the foil packet of potatoes directly onto the grill. Close the lid and cook for 30 minutes, flipping the packet halfway through, until the potatoes are tender and lightly browned.

After the potatoes have been cooking for 15 minutes, place the 3.0 lb of marinated chicken breasts onto the hot grill grates. Grill for 6 to 8 minutes per side, brushing with the reserved marinade during the final few minutes of cooking, until the internal temperature reaches 165°F (74°C).

While the chicken is cooking, toss the trimmed asparagus with 1 tbsp of olive oil and a pinch of salt and pepper. Place the asparagus directly on the grill grates during the last 6 minutes of grilling. Grill for 5 to 6 minutes, rolling them occasionally, until they are tender and beautifully charred.

Remove the chicken from the grill and let it rest on a cutting board for 5 minutes.

Divide the food: Slice 1.5 lb of the grilled chicken to serve immediately for dinner alongside the seasoned grilled potatoes and charred asparagus. Allow the remaining 1.5 lb of grilled chicken to cool completely, then place it in an airtight container and refrigerate to use for Day 3's tortellini bake.