Pea shoots have a rich flavor that is distinctly summery and fresh. Yukon Gold baby fingerling potatoes in particular are perfect for grilling because they cook quickly and have a nearly creamy texture. This simplified aioli is simply a garlicky mayonnaise, a southern French delicacy that goes great with grilled or roasted veggies.
Total Time: 30 minutes
- 2 to 3 (14 ounces) Meatnisters Boneless Skinless Chicken Breasts
- 12 baby Yukon Gold or other fingerling potatoes, halved
- 1-1/4 cup sugar snap peas
- 1 tablespoon olive oil
- Coarse salt and freshly ground pepper
- 3 cups fresh pea shoots
- 3 cups mixed baby greens or watercress leaves
- 1 cup low-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1 lemon, zest removed, juiced
- 1 clove garlic
- 2 teaspoons finely chopped fresh tarragon
|Amount Per Serving|
|Calories 330||Calories from Fat 23|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||5%|
|Trans Fat 0g||5%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 6g||21%|
|Total Sugars 7g|
|Calcium 12%||Iron 25%|
|Vitamin C 90%||Vitamin A 76%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
- Turn the grill’s heat up to medium-high. Put the potatoes in a big pot and add the water. Bring to a boil, then lower the heat and simmer for five minutes. 1 minute after adding the peas. Drain after rinsing with cold water.
2. Apply oil to the chicken and season with salt and pepper. Grill the chicken for five minutes. Turn the chicken over, then place the potatoes cut-side down all around it. Cook the chicken for a further 5 minutes, or until the center is no longer pink.
3. Meanwhile, thoroughly combine the ingredients for the aioli. Put greens and peas on separate plates. Place sliced chicken and grilled potatoes on top of some leaves. Add a drizzle of tarragon mayo.