Mediterranean Chicken with Fresh Herbs

So I need to tell you all that I was not planning on blogging this recipe so I did not take any pictures while I was making this dish. I promise to explain in detail so you can make this and have it turn out just like mine. As we dive into the season of holiday parties, I struggle with what to make that isn't filled with heavy sauces or have tons of fat.  I swear this dish is full of flavor and it really is healthy!
I used a grill pan for the chicken-if you don't have one then put it on your shopping list. I use mine all the time!

1-1/2 lbs boneless skinless chicken breasts cut in half or I used chicken tender pieces.
lots of fresh oregano, rosemary, thyme and flat leaf parsley chopped & mixed all together
kosher salt & fresh ground pepper or use your favorite seasoned salt
6 cloves of garlic minced and divided in half.
2 carrots shredded into long threads
1 lb. asparagus rinsed and ends trimmed off
8 small white potatoes cut in half
2 lemons cut in wedges (seeds removed)
1/4 cup olive oil (I used garlic infused)
1/2 c. pitted kalamata olives
cooking spray

Heat oven to 400 degrees.

Place potatoes, garlic, olive oil, salt & pepper and herbs in a pan and toss until coated. Take one of the lemons that you cut up and squeeze the juice over the potatoes then toss the lemons into the pan. Roast for about 25 minutes or until the potatoes have a nice crust on them and are tender inside. Shake the pan a couple of times during the cooking time. In another roasting pan take asparagus tossed with olive oil & a bit of kosher salt and roast in the oven for about 10 minutes.

Cook the carrots in 1 cup of boiling water for about 5 minutes, drain & set aside.
Mix herbs with 3 cloves of minced garlic then rinse chicken & pat dry sprinkle with salt & pepper on both sides of the chicken. Sprinkle herb garlic/herb mixture on both sides of the chicken.
Spray grill pan with a non stick cooking spray and heat til the pan is really hot but not burning-the key here is you want the pan to sear the chicken and have grill marks. A cold pan just won't do it. Place the chicken in the pan and cook about 10 minutes on each side over medium heat (turn it down once the pan heated up). Squeeze the juice of 1 of the lemons over the chicken while it's cooking. Take the cooked chicken out of the pan and cover with foil to keep warm.

The plating:
Place a small mound of shredded carrot strips on a plate. place/prop 2 pieces of chicken on top of the carrots. Mound the potatoes and asparagus spears around the chicken. Sprinkle herbs sparingly around the plate add a piece of the roasted lemon and 3 kalamata olives. I then mixed a very simple

vinaigrette as a drizzle over the chicken.

This will make about 4 servings. Serve this dish with a green salad, crusty bread-enjoy!