INGREDIENTS
3
chicken breasts
1/2 lb
red potatoes, quartered
1
small bunch asparagus, trimmed
Kosher salt, freshly ground pepper
1 tsp
sugar (or honey)
1/4 cup
olive oil
1
lemon: zest finely grated + 2 tablespoons fresh juice + lemon slices
2
garlic cloves, finely minced or grated
1 tbsp
Dijon mustard
1
teaspoon Italian seasoning
1/4
teaspoon ground cumin
Fresh cilantro with tender stems, finely chopped