Ingredients
-Four boneless, skinless chicken breasts
-1/4 cup of whole grain dijon mustard
1tbsp freshly ground pepper
1/4 cup of Worcestershire Sauce
-3 red peppers sliced into quarters
-2 lb asparagus, ends snapped off and discarded
-1/4 cup extra virgin olive oil
-1/4 cup balsamic vinegar
-freshly ground pepper to taste
Preparation
Combine whole grain mustard, Worcestershire sauce and pepper in a large bowl. Marinate chicken breasts in mixture for at least 2 hours in the refrigerator.
Prepare barbecue (medium-high heat).
Toss vegetables in olive oil, balsamic vinegar and pepper.
Grill chicken until cooked through (about 7 minutes per side). Grill vegetables until still slightly firm (about 5-10 minutes).
Serve warm.
