Grilled Chicken with Spring Vegetables

Makes 2 to 4 servings

2    boneless, skinless chicken
      breasts (about 1½ pounds total)
½   cup plus 1 tablespoon extra virgin
      olive oil, divided
¼   cup fresh lemon juice
1    tablespoon kosher salt, plus
      additional for light seasoning
½   teaspoon paprika
3    sprigs fresh thyme
2    medium leeks, trimmed and
      washed well, dark green parts
      discarded, cut the root end close
      so that it is still attached and then
      cut into thin wedges
1    pound asparagus, hard ends
      trimmed

Nutritional information per serving (based on 4
servings): Calories 363 (46% from fat) • carb. 11g pro. 39g • fat 19g • sat. fat 3g • chol. 109mg sod. 873mg • calc. 61mg • fiber 3g

1. Put the chicken in a non-reactive mixing
bowl or container. Stir together ½ cup
of olive oil, the lemon juice, salt, paprika
and thyme. Pour over the chicken and let
rest in the refrigerator for 1 hour.
2. When ready to cook, assemble the
Cuisinart® Stack5® with the grill plate and
select 400°F.
3. Once hot, add the chicken to the grill.
Allow to cook on the first side for
about 8 to 10 minutes before turning.
The chicken is done when the internal
temperature reaches 165°F in the
thickest part; it should take about 18
to 20 minutes total (depending on the thickness of the breasts). Remove and
reserve when finished.
4. While the chicken is cooking, toss the
leeks and asparagus with the remaining
tablespoon of olive oil and a pinch of
salt.
5. Once the chicken is removed, add the
vegetables to the grill and cook until
lightly browned and cooked through,
about 10 minutes.
6. When vegetables are finished, slice
chicken and serve all together