INGREDIENTS
2
lbs boneless chicken breast cutlets (3/4 to 1-in thick)
2 tbsp
olive oil (divided)
2
lbs fingerling potatoes (cut in half lengthwise)
1 lb
fresh asparagus (trimmed and cut in half widthwise)
4 cloves
garlic (minced)
2 tbsp
minced fresh parsley
Salt and pepper